Crispy, soft tart pastry that melts in your mouth, rich and creamy, combined with fresh, juicy fruit, makes it even more aromatic and appealing. Let’s get cooking with Tastetutorial.com and learn 2 recipes for tart with sweet and sour plums!
1. Plum Tart
-
Preparation
20 minutes
-
Cooking
45 minutes
-
Difficulty
Medium
Ingredients for Plum Tart Serves 4
Northern plums 6 pieces All-purpose flour 165 gr Cinnamon powder 1 teaspoon Unsalted butter 120 gr Egg yolks 3 pieces Sugar 2 tablespoons Salt a pinch Powdered sugar a little (optional)
What is all-purpose flour?
- All-purpose flour (bột mì số 8) is a type of flour made from wheat, containing a relatively high protein content of about 10 – 12%.
- All-purpose flour is a very important ingredient in baking and can be used for many different types of baked goods, from chewy breads like bread, pizza to soft, fluffy cakes like sponge cakes, pastries,…
- Depending on the type of cake, the amount of flour used will vary, combining the flour with yeast, or mixing the flour with cornstarch if needed.
Required tools
Dough mixer or egg beater, oven, knife, tart molds,…
How to make Plum Tart
-
Whip the butter
Put 120g of unsalted butter and 1 tablespoon of sugar into a bowl. Use a mixer to whip the butter and sugar for about 2 – 3 minutes until the mixture is well combined.
Next, add 3 egg yolks, a little salt, and continue to mix until the mixture is well combined.
Tip: If you don’t have a mixer, you can use an egg beater!
-
Mix the dough and shape the tart crust
Continue to add 165g of flour to the bowl, mix the dough with a machine until the dough is combined, smooth, and elastic.
Then, place the dough into the tart mold and use your hands to spread it evenly, pressing the dough firmly into the mold.
-
Prepare the plums
Use a knife to cut the plum in half lengthwise, then gently twist with your hands to separate the two halves of the plum.
Next, slice the plum into thin slices of a suitable thickness.
-
Bake the cake
Preheat the oven to 180 degrees Celsius for 15 minutes.
Arrange the plum slices in a circular pattern on top of the cake, then sprinkle with 1 teaspoon of cinnamon powder.
Bake the cake at 180 degrees Celsius for 45 minutes until it turns a light golden brown.
Finally, take the cake out of the oven and sprinkle a little powdered sugar on top to finish.
-
Final product
The plum tart is eye-catching with a light golden brown color, the crust is crispy and fragrant, with a buttery richness combined with fresh, juicy, sweet-sour plums, making it irresistible.
2. Almond Plum Tart
-
Preparation
1 hour
-
Cooking
45 minutes
-
Difficulty
Medium
Ingredients for Almond Plum Tart Serves 4
Cake Flour 145 gr (or type 8 flour) Almond Flour 88 gr Northern Plums 8 fruits Unsalted Butter 117 gr Eggs 1.5 eggs Granulated Sugar 50 gr Powdered Sugar 38 gr Salt a pinch Vanilla Extract 1 teaspoon
What is cake flour?
- Cake flour, also known as type 8 flour, is made from finely milled soft wheat, has a high starch content, and a very low protein content, only about 7 – 8.5%. To the naked eye, the flour is always fine and has tiny particles.
- Cake flour is often used to make light, airy cakes such as rolled sponge cake, chiffon cake, mousse, Taiwanese and Japanese sponge cakes, etc.
Tools required
Egg beater, oven, knife, tart mold,…
How to Make Almond Plum Tart
-
Mix and Knead the Dough for the Tart Base
Sift 125g of flour and 38g of powdered sugar into a bowl, then add 15g of almond flour, a pinch of salt, and 75g of cold unsalted butter. Use your hands to mash the butter and mix it well with the flour.
Next, add 1/2 beaten egg and continue kneading the dough until it forms a homogeneous, smooth, and elastic mass.
-
Rolling the dough and shaping the tart base
Place the dough on a layer of plastic wrap, then fold it tightly into a square shape. Next, use a rolling pin to flatten the dough evenly, then place the dough piece in the refrigerator for 1 to 3 hours.
After chilling, fold the dough piece into quarters, dusting with dry flour to prevent sticking. Use your hands to shape the outer edges into a round dough form.
Next, use a rolling pin to roll out the dough to a radius about 2 finger widths larger than the tart mold.
Spread a layer of unsalted butter on the mold, then cover it with a layer of parchment paper. Next, place the rolled-out dough onto the tart mold and press down firmly with your hands to adhere the dough to the mold’s edges.
Then, trim off any excess dough, use a fork to prick the surface of the tart base, and place it in the refrigerator for 1 hour.
-
Preparing the plums
Wash the plums and let them dry. Then, use a knife to cut the plums in half, remove the pit, and continue to cut the flesh in half.
-
Mix the cake batter
Put 42g of unsalted butter, 50g of white sugar into a new bowl, use a hand mixer to mix the mixture for about 2 – 3 minutes until the butter and sugar are combined.
Next, add 1 egg and 1 teaspoon of vanilla extract. Use the mixer until the mixture is well blended.
Sift 73g of almond flour and 20g of wheat flour into the bowl, use a spatula to mix evenly until the mixture is smooth and thick.
-
Bake the cake
Preheat the oven to 170 degrees Celsius for 10 minutes.
Spread the butter and egg mixture evenly over the cake base, arrange the plum slices in a circular pattern.Bake the cake at 170 degrees Celsius for 40 – 45 minutes until done.
-
Final Product
The almond plum tart has a crispy outer shell, melts in the mouth, with a rich almond flavor, and inside is a creamy butter and egg sauce blended with fresh sweet and sour plums, incredibly delicious.
How to Choose Fresh Delicious Plums
- Choose plums that are large, round, and have a smooth skin that is red or reddish-purple. Additionally, select plums that still have a white powdery coating on the skin, as these are freshly picked.
- You can gently press the plum with your hand; if it has a slight softness, it will be very sweet. Conversely, if the plum is still hard, it will be very sour and astringent. However, you should also avoid plums that are too soft and show signs of mushiness.
- Avoid choosing plums that are green or half red and half green, as these are unripe and will be sour.
- Do not select any that are bruised, have dark spots, or are leaking juice.
- It is best to buy plums in the right season, around mid-May to the end of June, as this is when you can easily find fresh and reasonably priced plums.
It is not too difficult to make 2 dishes of plum tart that is crispy, fluffy, and rich in flavor for the whole family. Let’s make this dish and enjoy it, Tastetutorial.com wishes you success!
