- 8 plums of your choice
- 225 gram butter
- 225 gram sugar + 2 tablespoons extra
- 1 orange (zest only)
- 1/2 lemon (zest only)
- a few drops of almond extract
- pinch of salt
- 6 eggs
- 450 gram all-purpose flour + 1 tablespoon extra
- 2 tablespoons powdered sugar
Kitchen equipment needed
- Tart tin with loose base (26 cm – 10 inch)
- Silicone kitchen brush
- Standmixer or handmixer + large bowl
- Cutting board + pairing knife
- Lemon grater
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 standmixer. ADD the 225 grams of sugar and mix on 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.