Traditional recipes

Plum and crumble tart

Plum and crumble tart

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Dough preparation:

Rub the butter with the sugar and a pinch of salt, add the beaten egg, lemon peel and baking soda quenched with lemon juice. Gradually add the flour, stirring until about half of the amount is incorporated, then pour the composition on the work table lined with flour and knead by hand until the rest of the flour is incorporated. Wrap the dough in cling film and refrigerate for an hour.

Preparing plums: Wash the plums, cut them in half and remove the seeds.

Remove the dough from the refrigerator on the table lined with flour and spread a round sheet slightly larger than the tray in which it is to be placed.

Grease the pan with butter or margarine, place the dough in the pan and press lightly with your fingers.

Sprinkle a tablespoon of semolina over the dough, then place the plum halves with the pulp up. Vanilla and cinnamon sugar are powdered over the plums.

For crumble (crumbly dough): In a bowl mix the butter, sugar and flour to obtain a softer and crumbly dough. Knead this dough or grate it on the plums.

Put the tray in the preheated oven at 180 ° C for 35-40 minutes until it browns nicely on top.

Remove from the oven and after it has cooled a little, powder it with powdered sugar.

After it has cooled, portion it and serve it.