Plum Tart (Tarta ze sliwkami)




1 cup of all-purpose flour

1 large egg yolk

4 tbsp powdered sugar ½ package (125g) of unsalted butter (plus some more softened for the pan)

3-4 cups large black or red plums (quartered).

3 tbsp blackcurrant jam

1/3 cup sliced almonds


In a large bowl cream butter with powdered sugar until light and fluffy.

Beat in the egg yolk. Gradually add soft butter and knead to smooth dough. Cover the dough with plastic foil and place in a fridge for one hour. This is important as it will allow you later to roll it out into larger pieces.

In the meantime wash, dry and cut the plums.

Transfer the dough onto buttered and flowered round tart form. Push it into the button with your fingers, spreading to cover bottom and sides.

You may need to redistribute it a bit to cover all surfaces. It is like playing puzzle (: Just built them in.

Starting at the edge of the shell, arrange the plum slices cut side down and tightly overlapping in concentric circles. If you have more slices, keep tucking them in wherever they fit. You can also pile a few in the center of the tart. Spread the jam and sprinkle with almonds.  

Bake for about 45 minutes at 350, directly on the oven rack until the plums are tender when poked with a paring knife and caramelized along their edges (a few tips may even blacken). The crust should be a deep golden brown. Allow to cool for at least a half hour.

Enjoy with a tea or coffee!












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