Plum tart

Plum tart

Total: 2 hr | Active: 30 Min.
vegetarian
Nutritional value / piece: 284 kcal
, Fat: 11 g
, Carbohydrate: 39 g
, Protein: 6 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

300 g white flour
1 tbsp coarse cane sugar
¾ tsp salt
100 g butter, cut into pieces, cold
1 dl water

Galette

500 g plums, pitted, cut into segments
1 parcel vanilla sugar
1 tbsp water
40 g biscuits, finely ground
1 tbsp coarse cane sugar
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How it's done

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Dough

Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water, mix quickly to form a soft dough (do not knead), cover and chill for approx. 30 mins. Roll out the dough on a sheet of baking paper (approx. 30 cm in diameter), place on a baking tray.

Galette

Mix the plums and vanilla sugar. Spread the ground biscuits on top of the dough, leaving a border of approx. 4 cm all the way around. Arrange the plums on top, fold the edges in slightly, brush with a little water, sprinkle with sugar.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly, slide the tart onto a cooling rack and leave to cool completely.

Good to know
Note: This recipe is perfect for using up a variety of leftover biscuits. Instead of leftover biscuits, you could also use ground nuts or breadcrumbs.

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