Plum tart

Preparation – 15 minutes

Prepare the tart tin by coating it with butter and a thin layer of flour. Pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit. Cut the 225 grams of butter into cubes and place in the bowl of your stand mixer.

Add the 225 grams of sugar and mix at high speed until you've reached a smooth mixture. Grate the lemon and orange, add the zest to the butter along with the almond extract and salt.  

Combine and then one by one, add the eggs. Mix on medium speed until the mixture is smooth again. Use a spatula to fold the all-purpose flour into the batter. Pour the batter into the prepared tart tin.

Rinse the plums with cold water and remove the pit. Cut the plums in slices and layer them onto the batter. Start on the outside and lay them overlapping onto each other going round and then onto the next round until all the batter is covered.  

Baking the plum tart – 35 minutes

Divide 2 tablespoons of sugar over the tart and place in the preheated oven for about half an hour. The batter should turn out the be golden brown. Let it cool off for a few minutes, that way it's easier to remove the tart tin.

Dust with powdered sugar and enjoy, it's best when it's still a little lukewarm.