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Rustic Red Plum Tart
A rustic red plum tart served with crushed hazelnuts and Carte D'Or Madagascan Vanilla ice cream atop.
Serving
8 people
Difficulty
Hard
Prep time
45 min
Cook time
45 min
Ingredients
- 200 g flour
- 25 g sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
- lemon zest
- 175 g cold butter, cut into small cubes
- 60 ml cold water
- 600 g red plums, thinly sliced
- 70 g sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- pinch of salt
- 2 tbsp melted butter
- 60 g cookie crumbs
- 1 egg
- sprinkle of cane sugar
- crushed hazelnuts
- 3 scoops Carte D'or Madagascan Vanilla Ice Cream Dessert
Used products
How to make
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Combine flour, sugar, cinnamon, salt, and lemon zest in a kitchen machine.
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Add cold butter cubes and mix until crumbly.
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Add cold water and mix shortly.
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Form the dough into a ball, then roll out with a rolling pin to around 20cm in diameter.
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Place the dough in the fridge for 30 minutes.
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Wash and slice the red plums into 4mm pieces and place in a bowl.
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Add sugar, cinnamon, salt, vanilla, and melted butter to the bowl and mix together.
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Preheat the oven to 170°C.
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Roll out the dough until it is around 30cm in diameter and 1/2mm thick on a floured surface.
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Place the dough on baking paper, then on a flat oven baking tray.
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Spread the cookie crumbs in the middle of the dough.
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Add the plum filling to the middle of the dough, leaving 7cm of edges free.
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Fold the edges of the dough over the plums in a free-form.
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Brush the dough and plums with the beaten egg.
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Sprinkle cane sugar over the dough and plums.
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Put the tart in the fridge for 20 minutes.
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Bake the tart for 40-45 minutes or until golden brown.
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Transfer the tart to a wire rack and sprinkle with crushed hazelnuts.
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Serve with Carte D’Or Madagascan Vanilla ice cream on top.
