Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
Today we bake together the plum tart recipe. The blue fruits are in season from July to October.
If you prepare the dough yourself, the preparation time is about 1.5 hours, the pure working time is less than 30 minutes. By the way, this preparation also works with plums.
For what occasion is the plum tart suitable? Maybe you’re thinking of Sunday coffee with your loved ones or afternoon tea with colleagues? I would be very happy if you leave us a message at the bottom of the page via the comment function. Maybe you would like to share your ideas with all of us. Of course I will also answer your questions about baking 🙂 .
Let’s now turn to the question of how we conjure up the fine pastry on the cake table. For this purpose, I have summarized many photos and tips for you below. Now I wish you a lot of fun while reading and for later in your bakery good success!
pistachio kernels(I like to use pistachio splinters)
4
portions
vanilla ice cream
Equipment
Instruction
Preparation step 1 Mix the yeast dough with flour, butter, sugar, warm milk and yeast.
Prepare dough
Sieve the flour into a bowl and form a hollow. Pour the lukewarm milk into the hollow and crumble the yeast into it. Add the softened butter on the side.
Preparation step 3 Mix the yeast dough with the kneading paddle of the food processor.
Knead dough
Knead the dough ingredients with a mixer and dough hook.
Preparation step 4 Process the ingredients for sweet yeast dough into a smooth dough with the kebabs from the kitchen appliance. Then place the dough in the oven and cover it with a kitchen towel for 50-60 minutes at the top / bottom heat setting.
Dough smooth
Stir until a smooth dough is formed, which beats bubbles and comes away easily from the bowl wall.
Preparation step 5 Let the freshly prepared yeast dough rise.
Rise dough
Let the dough rise for a good 15-45 minutes covered with a cloth in a warm place until the dough has visibly increased in size.
Preparation step 6 Matured and risen yeast dough in the bowl.
Yeast dough risen
Further process the risen yeast dough in the bakery.
Preparation step 7 Streusel consists of butter, flour and sugar. Warm or cold butter determines the later consistency.
Prepare crumbles
Sift the flour into a bowl, add sugar and vanilla sugar and the cold or warm butter.
Mix with your hands or with the kneading hooks and make crumbles of the desired consistency, fine or coarse.
Put the crumbles in the fridge.
Preparation step 8 Place the puff pastry on the baking sheet and prick with a fork.
Puff Pastry
As an alternative to the yeast dough, prepare the puff pastry at room temperature for 20 minutes.
Roll out the dough and cut out round.
Place the dough pieces on a baking tray with baking paper.
Preparation step 9 Prepare puff pastry for tart
Punch dough
Prick the pastry several times with a fork.
Preparation step 10 Place the marzipan on top of the puff pastry.
Add marzipan
Roll out the marzipan and centre the puff pastry dough pieces.
Leave the edge free.
Preparation step 11 Wash the plums under cold running water.
Wash plums
Wash the plums and rub dry.
Preparation step 12 Halve and core the plums.
Pit plums
Cut the plums in half and remove the core.
Preparation step 13 Cut the plums into thin wedges.
Plum wedges
Cut the plum halves into thin slices. Preheat the oven at 175-200° C.
Preparation step 14
Finalize tart
Optionally cover the marzipan-covered puff pastry dough pieces with plums OR:
Roll out the yeast dough with some flour.
5-6 mm thick dough has proved to be a good choice.
You can line a whole, buttered baking tray with the dough or prepare rectangular cakes.
Place the prepared plum wedges on the narrowly laid out dough.
You can now let the raw yeast dough cake rise again, this would create even more dough volume.
Preparation step 15 The crumbles are placed raw on the fruit.
Crumbles
In the case of the yeast dough tarts, then spread the crumbles on the fruit and bake in the oven at 175°C top and bottom heat for 35-40 minutes.
Use the needle test to check whether the cake is ready.
My grandmother then baked the cake once again in the final stage, only at the bottom heat, inserted in the lowest shelf, baked again to preserve the caramel base.
Preparation step 16 Mix the apricot jam with the rum.
Supplement jam
Spread the puff pastry tarts with rum-apricot jam after baking.
Take the tartes out of the oven and let them cool lukewarm, then serve to taste with freshly whipped cream, with ice and decorated.
Preparation step 18 The baked tart served with streusel on a plate. You could serve vanilla ice cream with it!
Serve
As a reminder, this is what the tart with sprinkles looks like after baking.
Video
My tip:
I additionally garnish the cake with some rum marmalade in the open areas where there is no crumble. This is an optional tip: Mix 1 tbsp. apricot jam with 1 tsp. rum and apply carefully with a brush. This brings great taste and shine to the cake!
First we talk about the Tarte Tatin, the classic “apple tart” is baked technically correct “upside down” with puff pastry. Why am I switching to the apple now? Because it is a wonderful example to explain the differences.
By the way, according to legend, the Tarte Tatin was invented by accident probably in the 19th century by the aged sisters Tatin from Lamotte-Beuvron in Sologne. Allegedly, the prepared apple pie fell from the hands of the ladies on the apple side.
So the preparation looks like this: Prepare apple pieces in the pan or mold, put dough on top and then bake in the oven. With plums and the relatives does not work quite so well because the blue fruits are softer than apples.
The idea of putting the dough on top just has advantages and disadvantages. Since we do not bake our pastry upside down, we can do without the cake toppings today.
Please use puff pastry if you do not have time to prepare the dough yourself. The variant with yeast dough tastes of course even more homemade.
Yeast dough when your time allows, puff pastry when you need it fast!
Baking recommendation from chef Thomas Sixt
Baking time when prepared with puff pastry:
Bake at 220°C for 12-15 minutes.
Baking time when prepared with yeast dough:
Bake at 175°C top and bottom heat for 35-40 minutes.
Below you will find some more pictures for your baking inspiration and sure support for the dough selection…
Puff Pastry Images:
You can also go straight to the cherry tart recipe for this variation and just swap the fruit.
Place the marzipan on top of the puff pastry.
Place the pitted cherries in halves on the puff pastry and marzipan.
Yeast Dough Images:
Follow the recipe, an alternative is the plum cake.
Prepare yeast dough ingredients at room temperature
Mix the yeast dough with the kneading paddle of the food processor.
Put the plum wedges on the raw dough.
4. Plum Tart with Crumble or without Crumble
The crumbles are a wonderful and additional addition to the yeast dough version. You can prepare crumbles with cold or warm butter.
Warm butter makes the crumble finer, cold butter coarser.
Soft butter makes fine crumble, cold butter makes coarse crumble
Baking tip from chef Thomas Sixt
Streusel consists of butter, flour and sugar. Warm or cold butter determines the later consistency.The crumbles are placed raw on the fruit.The baked tart served with streusel on a plate. You could serve vanilla ice cream with it!
Looking for a yeast dough recipe for a fruit flan but can’t find one until I saw your flan pictured. Thats great thx!