Quetschentaart - Plum Tart
servings
For the tart
- 1 kg plums
- 250 g flour
- 125 g butter room temperature
- 1 egg room temperature
- 3-4 tbsp water or cream
- 3 tbsp sugar
- Pinch of salt
- 1 level tsp baking powder
- 1 large cake tin or 6 small ones
For the whipped cream
- 250 ml cream
- 2 tbsp sugar
- Place the flour and baking powder in a bowl. Add the butter and rub together with your fingers for about 5 minutes.
- Make a well in the centre, crack in the egg, then add the salt, water and sugar. Knead everything by hand until a dough forms. Shape into a ball.
- Grease the cake tin(s) with a little butter. Roll out the dough thinly and place in the tin. Prick the base with a fork. If any dough remains, shape into a ball and roll out again for extra small tins.
- Preheat the oven to 180°C (top/bottom heat).
- Wash and pit the plums, then cut them into halves or quarters. Arrange them evenly over the pastry.
- Bake for 40-45 minutes. Remove from the oven and leave to cool.
- Whip the cream with the sugar using a hand mixer until stiff.
- Serve the tart with whipped cream on the side.
