Skip to main content

Plum Tart

Image
By
It's probably last chance to take advantage of the seasonal fruit, so I used my midday break today to make a plum tart. One of the great things about it is that the plums are so fragrant that they fill the house with their wonderful scent while baking, it's better than aromatherapy!

For the pastry you need:

3 cups plain, all purpose flour
3 tbsp butter
1 tbsp margarine
3 eggs
1 cup caster sugar
2 tsp baking soda
1 pack vanilla sugar
a handful of chopped almonds
icing sugar to dust

The filling:

1 kilo plums
1-2 handful chopped almonds (optional)
2-3 tbsp caster sugar

In a large bowl mix the flour, sugar, vanilla sugar, and baking soda. Crack in the eggs, add butter and knead into smooth pastry. Cover the bowl with cling film and put into the fridge for about 30 minutes. Grease the baking tray and line it with breadcrumbs, so as the cake doesn't stick to the tray while baking. Place the pastry onto a slightly floured surface and with a slightly floured rolling pin flatten it to about 1-1.5 cm thick. Line the baking tray with pastry. The pastry is very brittle and it'll probably crack and break apart when rolled flat and moved into the baking tray - it simply needs to be smoothed later.
Wash and stone the plums, then you can cut them in smaller pieces, or leave them in halves and arrange them on the pastry, sprinkle caster sugar and almonds onto the plums.  Alternatively, you may stew the plums with sugar to get a jam filling.

Place the remaining part of the pastry on a floured surface, remove a piece and roll it into a long stripe. Then flatten it a bit with a rolling pin and place the stripe onto the cake. Make a few more stripes like that and arrange a grid on top of the cake.


Pre-heat the oven to 170C and bake the cake for about 45 minutes. If the cake turns golden brown slightly earlier, remove it from the oven then. Leave the cake to cook and dust icing sugar on top. Yummy!

 
Labels:

Comments

Post a Comment

Popular posts from this blog

Gingerbread Layer Cake

By
This Christmas I decided to "pimp up" my gingerbread a bit, after a last minute inspiration. I saw a photo of this cake, literally a day before making the cake and decided it's an absolute must this Christmas. I really like how the cake combines gingerbread and gateau type cake features, it's both presentable and delicious. The cake (4 layers): 150 g honey (liquid) 200 g butter or margarine 500 g plain flour 3 yolks 4 tbsp milk 1 tbs purified soda 100 g sugar 1 tbsp ground ginger 1 tbsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground cardamon 1tsp ground cloves a pinch of ground black pepper Combine the ingredients in a large bowl - as it's really hard to do, you may be best off using dough whisks on a food mixer. Cover the bowl with cling film and put into the fridge for 24 hours. After that time, divide the dough into 4 parts, place on a baking paper-lined baking tray and bake in 180C for about 15 minutes. Leave to cool.   The cream: ...
2 comments
Read more

Home made pasta

By
I got a pasta maker for my birthday and we seem to be eating nothing but pasta since! Though the every first attempt was far from successful, I quickly sussed it out. The fact that I naturally tend to start with the most complex things, didn't help here, either. Instead of taking baby steps and making simple spaghetti or tagliatelle first, I had a go at making ravioli :-) Well, I ate my humble pie and next time I made simple soup pasta. Successfully! :-) It reminded my of the childhood days when my gran would make a delicious soup with home-made pasta when I stayed with her. Of course, I keep hearing questions, like: why bother making something you can buy in every single shop? Well, I bother as the home-made pasta is incomparably better! :-P To make basic pasta dough you need: 1 cup of flour 1 egg a pinch of salt a dash of olive oil water if the dough is to dry more flour - if the dough is to sticky, also to sprinkle on the worktop The proportions above are enough fo...
Post a Comment
Read more

Pork with Gorgonzola

By
I came across this meal in one of my mags, and it looked cool enough to give it a go. Worked so well that it has become one of our staple dishes since. Though the original recipe had Gorgonzola cheese in it, we've tried it with a variety of other blue cheeses and it worked equally well. Also, the first time I made it I used rose, instead of white wine, and must say that it probably worked even better. You need: about 0.5 of boneless pork chops 3 cloves of garlic salt pepper some dry basil and thyme a handful of fresh parsley leaves 3 tbsp of oil 5-6 slices of Gorgonzola 200 ml of wine (white or rose) Slice the meat and season it, sprinkle the herbs on top. Pre-heat the oil on  a frying pan, seal the chops on both sides (fry about 1 minute on each side, or until it turns golden brown), then move into a bake dish. Peel and finely chop garlic and parsley, place them on frying pan and fry them on a small heat in the remainder of the oil from dealing the meat. Pour in ...
Post a Comment
Read more