A delightful plum tart has come to life; spongy base, baked plums, and a crunchy crispy top.
Recipe for plum tart with nut crumble
A delightful plum tart has seen the light of day; moist base, baked plums, and a crunchy, crispy top.
The base is almost confection-like, the plums simultaneously sweet and tart, and the top made of a crispy nut/almond crumble.
The cake is easy to prepare and tastes good as it is or possibly with crème fraîche or vanilla cream on the side.
Servings: people
Plum Tart with Nut Crumble
A delightful plum tart has come to life; spongy base, baked plums, and a crunchy crispy top.
Equipment
- Oven
- Bowl
- Ovenproof dish (approx. 20x20cm)
- Cutting Board
- Knife
Ingredients
Bottom
- 85 gram Butter soft
- 85 gram Sugar
- 6 gram Vanilla Sugar
- 2 pcs. Egg
- 150 gram Wheat Flour
- 5 gram Baking Soda
- 150 gram Sour Cream
- 6-7 pcs. Plums
- 25 gram Sugar
Nøddecrumble
- 30 gram Almonds
- 25 gram Walnuts
- 25 gram Cane Sugar
- 25 gram Wheat Flour
- 25 gram Butter soft
Instructions
Base
- Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit).
- Stir butter, sugar, and vanilla sugar until soft and creamy.
- Beat the eggs in one at a time – stir for a minute between each.
- Add flour, baking powder, and crème fraiche to the batter and fold well together. Place the batter in a baking dish (approx. 20x20cm), greased or lined with parchment paper.
- Slice the plums, toss them in the sugar, and distribute them over the batter.
Crumble
- Coarsely chop nuts and almonds and mix with the other ingredients – until you get a crumbly texture.
- Spread it over the plums and bake the cake in the oven for about 45 minutes.
- Serve with crème fraiche or vanilla ice cream.