German Plum Tart
Ingredients
- 10 tablespoons unsalted butter,
- 100 g granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 156 g all-purpose flour
- 1 to 2 pounds plums
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Instructions
- Grease a 9-inch springform pan.
- Add the butter, 1/2 cup of sugar, salt, and egg yolk to a large bowl. Using a hand mixer with beater attachments, mix the ingredients on low speed until just combined.,Add 1/4 cup of flour and mix on low speed until just combined. Repeat this process 4 more times until all of the flour has been incorporated. The dough should be soft and slightly crumbly. If the dough is too sticky to work with, add an additional 1 to 2 tablespoons of flour.,Simply Recipes / Hannah Zimmerman,Simply Recipes / Hannah Zimmerman
- Press the dough into an even layer in the bottom of the prepared pan.,Pit and slice 1 pound of plums into 1/2-inch slices, reserving the rest to see if you need them to cover the top. I used 1 1/2 pounds of plums.,Arrange the plum slices over the dough in a spiral formation. Start by creating a ring of plum slices at the outer edge of the tart, then work your way in, creating 1 or 2 smaller rings in the center. The dough should be mostly covered, with about half an inch peaking out at the edge.,Simply Recipes / Hannah Zimmerman,Simply Recipes / Hannah Zimmerman
- Bake the tart until the crust at the edge of the pan is browned, 42 to 45 minutes. Let cool in the pan for at least 20 minutes; 10 minutes before slicing and serving, sprinkle the remaining 2 tablespoons of sugar over the plums.,Any leftover tart without sugar on top can be stored in the fridge for up to 2 days. You can store it in the springform pan covered with plastic wrap. When you are ready to serve it, take it out of the fridge and let it come to room temperature for 30 to 40 minutes. Then sprinkle the sugar on top and serve.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Hannah Zimmerman
Source
Original recipe: View Original
