KATARZYNA’S PLUM TART WITH ALMONDS
Due to August/September plums’ time in Poland last weekend I came back to one of my favorite recipe for Plum tart with almonds.
Starting from the first half of August, in the shops and on stands appear the first domestic plums. In September there are so many of them that I have a problem deciding which kind I should choose. Small and big, round and more ovate, violet, red and yellow. You can eat them fresh or make a lot of preserves (jams, plum stew, stewed fruits, pickles, liqueurs, plum brandy). Our favorite are big and round greengage plums, or slightly firm violet plums.
Plums have a lot of valuable attributes. They regulate digestion and protect us from free radicals. Dried plums are more valuable regarding vitamin and fiber content, but they have five times more calories than fresh fruits.
Plums have quite a lot B vitamins, so for a long time they have been well regarded for having a soothing effect on the nervous system and improving our frame of mind. That’s why you simply have to make a plum cake. Either now or when the dreary autumn days arrive. Their benign impact on the nerves could be a good excuse for putting another piece of cake on your plate.
I don’t like complicated cookery. In this recipe you will find a lot of ingredients, but even so, preparing this delicious cake is very simple.
- 250 g cake flour
- ½ a teaspoon of baking powder
- 8 g vanilla sugar
- 3 tablespoons of sugar
- 150 ml of 18% cream
- 150 g of butter
- 600 g of plums
- 1 egg white
- 3 tablespoons of minced almonds
- 2 tablespoons of brown sugar
- 200 g of plum stew
- 1 teaspoon of cinnamon
- Crumble topping:
- 50 g of butter
- 3 – 4 tablespoons of cake flour
- 3 tablespoons of brown sugar
- 8 g of vanilla sugar
- 1 egg yolk
Mix together the dry ingredients for the dough: flour, baking powder, sugar and vanilla sugar. Add cream. Mince the butter and add it to the dry ingredients. Quickly knead into smooth dough. Cover with plastic wrap and leave in the fridge for half an hour.
Heat the oven up to 200º C.
Cover a baking pan (e.g. for a tart) with the dough, leaving the edges slightly raised around the sides. Whisk the egg white and cover the dough with it. Sprinkle with the almonds and brown sugar. Bake for 14 minutes. Take it out of the oven. Don’t turn off the oven.
Make the crumble topping when the dough is in the oven. Melt the butter, cool it a bit, then add the flour, sugar, vanilla sugar and egg yolk. Mix it with a fork until you have lumps.
Clean the plums, cut them into halves and remove the stones.
Cover the baked base with plum stew, add the plums and sprinkle with cinnamon and the crumble topping.
Bake for 20 minutes.
Enjoy the cake.
Recipe and photo: Katarzyna Posłuszny