Brilliant Baking: A Simple Plum Tart.
A sweet crust filled with sweet and sour plums. The perfect combination of silk and crunch. The plums are soft, sweet and retained their tang, making this the perfect summer tart. The base is buttery, and flaky, with a pale bottom and brown edges. Done in about half an hour and less than ten minutes work, this is the perfect treat for a busy Sunday afternoon. Not a fan of plums? This is the season to experiment: strawberries, cherries, peaches or appricots. Make this your own and celebrate summer.
Some days I just crave something sweet. And most days the walk to the fridge or cupboard leaves me dissappointed and yearning. There never seems to be any sweets around when you need them. Which is probably for the better. But every now and then my sweet tooth cannot be satisfied with glass water or an apple. Sometimes I need a little bit more exciting. This little plum tart is the result of a particularly persistent craving in combination with little time at my hands. Like most sweet bakes on this site it takes about half an hour to make, which makes it the perfect improvised sweet treat. All you really need is flour, eggs, butter, sugar and some fruit. While any fruit would do, I think that stone fruit work extremely well. They bring a subtle sweetness and retain most of their juices, meaning that the base won’t be soaked and the fruit keep their texture even after baking. In your choice of fruit, make sure to include some acidity. Cakes are no fun if they have no edge.
Simple plum tart
This is enough for a 12cm diameter tin, because why not just treat yourself? To fill standard 24cm tins (either tart or spring form) double the quantities. And add a few additional fruits, for a thicker filling.
- 75 g Flour
- 50 g Soft Butter
- 50 g Sugar
- 7 g Vanilla Sugar
- 1 Egg Yolk
- 2 Pinches of Salt
- 4-5 Ripe plums
- 1-2 Tbsp. of Sugar (depending on the sweetness of the plums)
- Mix the yolk, the soft butter, salt, sugar, and vanilla sugar. Slowly add the flour and incorporate (you could use a machine for this, or a fork, but I prefer using my hands). The dough will be hard and crumbly. After some kneading, wrap in clingfilm and allow to rest for about 15 minutes.
- Line a tart-form with the dough.
- Slice the plums into thing wedges, mix with the sugar. Fill the form baking tin with the plums. Pop into a hot oven (180-200°C) and bake for about 25 to 30 minutes or until the crust has taken a light golden colour and the edges of the plums have dried up.
- Allow to cool down for about 15-20 minutes. Enjoy.