Recipe for easy plum tart
Plums are everywhere these days – it tastes like early autumn!
Turn some of them into this delightful tart, which is both easy and quick to make and tastes wonderful! The basic recipe for the cake is super easy and essentially consists of something as simple as a fluffy egg mixture, folded together with a bit of flour and baking powder, and the dough is ready. I’ve also added a bit of marzipan to the dough – I think it complements the plums and nuts… but if you’re not into a hint of marzipan, you can just leave it out.
If you don’t have plums on hand, they can be replaced with apples/pears, berries, or other fruits – the tart works with everything…
For this time of year, apples would also be a great choice – you could perhaps add a bit of cinnamon sugar on top of the tart.
No matter what, the tart is super easy and incredibly delicious and perfect with a dollop of crème fraîche – or a scoop of vanilla ice cream, or maybe a quick vanilla cream made of lightly whipped cream and vanilla sugar.
Easy Plum Tart
Equipment
- Oven
- Bowl
- Whisk
- Springform
- Cutting Board
- Knife
Ingredients
- 2 pcs. Egg
- 150 gram Sugar
- 125 gram Wheat Flour
- 4.8 gram Baking Soda
- 50 gram Marzipan grated
- 300 gram Plums ripe
Garnish
- Pearl Sugar can be omitted
- chopped almonds can be omitted
Instructions
- Preheat the oven to 175°C fan-assisted.
- Beat eggs and sugar well together.
- Fold in flour, baking powder, vanilla sugar, and grated marzipan.
- Spread the batter in a springform pan (about 24 cm in diameter) lined with parchment paper on the bottom and greased on the sides.
- Remove the stones from the plums, cut them in half, and arrange them in a pattern on the tart.
- Optionally, sprinkle with pearl sugar and chopped almonds/nuts.
- Bake the cake at 175°C fan-assisted for 30-35 minutes, until it is golden and fully baked.
- Serve the plum cake, preferably warm, with ice cream, whipped cream, or crème fraîche.