Plum Tarte Recipe for 3 Variations
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!
Table of Contents
1. Recipe Plum Tart
Cooked, photographed and written down by chef Thomas Sixt.
Simple tutorial for the preparation of plum tart with yeast dough or puff pastry.
Tarte mit Hefeteig
|200||g||flour (type 405 or 505)|
|15||g||fresh yeast (or 1 packet dry yeast)|
|30||g||Sugar (Ich nehme braunen Rohrzucker)|
|1||pc||egg (medium sized)|
|1||pc||Lemon (I use some lemon abrasion)|
|75||g||flour (I use gluten-free flour)|
|35||g||Sugar (I use brown sugar)|
|40||g||butter (I use soft butter)|
Tarte with puff pastry
|8-10||pc||plums (alternatively prunes)|
Decoration and accessories tips
|1||tbs||pistachio kernels (I like to use pistachio splinters)|
|4||portions||vanilla ice cream|
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.
Add the eggs, sugar and salt and mix.
Knead the dough ingredients with a mixer and dough hook.
Stir until a smooth dough is formed, which beats bubbles and comes away easily from the bowl wall.
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.
Yeast dough risen
Further process the risen yeast dough in the bakery.
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.
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.
Prick the pastry several times with a fork.
Roll out the marzipan and centre the puff pastry dough pieces.
Leave the edge free.
Wash the plums and rub dry.
Cut the plums in half and remove the core.
Cut the plum halves into thin slices. Preheat the oven at 175-200° C.
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.
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.
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.
As a reminder, this is what the tart with sprinkles looks like after baking.
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!
2. Calories and Nutritional Values
3. Plum Tart with Puff Pastry or Yeast Dough?
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.
Yeast Dough Images:
Follow the recipe, an alternative is the plum cake.
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.
Crumble consists of: Butter, sugar, flour optional vanilla sugar
Soft butter makes fine crumble, cold butter makes coarse crumbleBaking tip from chef Thomas Sixt
5. More Ideas for Baking
Comments, Cooking Questions and Answers
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