Plum Tart delicious and refreshing
Plums are in season now in England and they are one of my favourite fruits. They are very sweet and I find them great in crumbles and tarts.
One of my dearest friends has a plum's tree which is loaded at the moment and she gave me a bag full of them! So over the the weekend I baked this tart which we all enjoyed, including the children.
It has taken me ages to figure out how to make a good shortcrust pastry. I used to get pastries that were chewy or as hard as rock. It can be tricky but once you have grasped the basic concept of cold ingredients and timing you'll find that making a tart is really easy. As for most things it is practice after all.
You need to work your ingredients really quickly. I learned to mix them all up with a knife ( to avoid overheating the pastry) and to use my hands only in the end. Always use butter and eggs that have come straight out of the fridge. Put the pastry in the fridge before cooking it if it feels sticky on your hands (don't add extra flour instead).
You can serve this with whipped cream or ice cream. It is a wonderful pudding and very refreshing too.
- Prep Time : 40 minutes
- Cook Time : 40 minutes
Ingredients
- self raising flour - 190 g
- butter - 60 g
- sugar - 3 tbsp
- egg - 1
- salt - a pinch
- lemon zest - 1
- For the topping:
- raspberry jam - 2 tbsp
- fresh and ripe plums - 500 g
- brown sugar - 3 tbsp
- butter - a knob
- roasted chopped hazelnuts - 2 tbsp
Instructions
On your work top mix together the flour, egg, sugar, lemon zest and salt. Add the diced butter and incorporate all the ingredients together very quickly. If the mixture feels a bit sticky put it in the fridge for 30 minutes.
Lay it on a large round baking tin and with your hands flatten it well. Pinch the base all over with a fork and cook it at 190C for about 25-30 minutes until it looks slightly golden.
Whilst the base is cooking, cut the plums into halves and get rid of the stone. In a large pan put the butter and sugar and let it caramelize at a low heat until it melts. Add the fruit and cook for 10 minutes turning them on both sides.
When the pastry is cooked let it cool down and spread the jam over it. Lay the plums on it and finish off by pouring over them the juice they have released in the pan.
Spread it all over with the chopped hazelnuts.
You can serve it with fresh cream or ice cream.
(1 votes, average: 5.00 out of 5)
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Ti giuro che cercavo una ricetta per preparare un dolce con le prugne fresche!!! Sembra mi abbia letto nel pensiero! Speciale, davvero! Grazie per la traduzione!!! Un abbraccio e a presto!
Oh wow, Alida! You’ve outdone yourself and I’m drooling over this tart! It looks so juicy and I’m sure it tastes simply divine.
Cara Alida, questa crostata è stupenda, ho da consumare delle prugne, proverò la tua ricetta, grazie! Un abbraccio!
mi piace il tuo nuovo blog, ti seguirò anche su questa piattaforma.
la crostata ha un aspetto golosissimo!
I just love plums, I think I could survive only eating them hehehe
great recipe
enjoy your week 🙂
How amazing that we have both baked a plum tart! I really love that you have incorporated lemon zest in the pastry. Lovely & refreshing.
Alida, this plum cake looks AMAZING! The crust is perfectly done.
Congratulations on the move.
Your tart looks wonderful Alida as does your pastry. I’m getting better at pastry too – bit by bit, but I don’t think I shall ever make pastry like my grandmother used to. You were lucky to get a bag of plums. Fruit trees have done really badly down in our part of the world this year. They are such a lovely colour.
una gran bella versione di torta alla prugna, complimenti è venuta benissimo
We are getting plums over here but they are not that sweet yet. But they would be great for this tart with sweet and sour taste.
Hello Alida, love the new look of your blog! And your plum pie looks so luscious and beautiful. Noticed you’re on Facebook now, will connect with you there too!
We have figs and lime trees now I want a plum this is sheer pefection!
Che meraviglia!!! Anch’io adoro le torte ricche di frutta!!!
Prendo la ricetta!!!
Un bacio grande e a presto!!!!
Se ve muy jugosa.
Hi Alida! I don’t which to comment on first. That lovely looking tart of yours with a perfect looking crust OR your new home which looks absolutely fabulous!
I think I missed plum season around here but I sure wouldn’t mind having a friend who has a plum tree right in their back yard. Lucky friend, lucky you!!!
Thank you so much for sharing and good luck in your new “home.”
Thanks so much Louise for your nice comment!
Hi Alida,
Your garden must be very big to grow so many produces. I really envy you for having such beautiful plums for your bake. Have a nice autumn 😀
PS. Love your new blog look! Very nice!
Zoe
meravigliosa questa crostata di prugne! assolutamente da rifare!
Such a beautiful tart! The colours are so vibrant and enticing.
thank you!
Beautiful picture of this tart! And it sounds so yummy I may have to make one too. My inlaws have a golden plum tree and I picked a bunch to make jam. I think Ill make it and save some for the tart too, topped with the plum jam!