Some recipes / ideas squat for months before I try them, and some are made relatively quickly or even immediately. So it was with the recipe for this plum tart, which I saw in the fall issue of Dobar tek Spar magazine and I made it in a couple of days, as soon as my commitments allowed. I adapted the recipe to my needs / taste – in the original I made it with wheat flour, and in the filling I replaced the orange juice with rum, somehow it suits me better with plums.


  • 210 g Schar Mix B flour
  • a pinch of baking powder
  • 85 g of cold diced butter
  • 120 g sour cream

Mix the flour with the baking powder. Rub the butter into the flour to get a coarse crumb structure. Add the sour cream and knead the dough. If necessary, add 1-2 tablespoons of cold water, if the dough looks dry. Flatten the dough into a disc, wrap in cling film and refrigerate for 30 minutes. Roll out the dough between two baking sheets and line a 26 cm diameter pie tin. Cover the dough with baking paper, load with rice and bake for 10 minutes in an oven preheated to 180ºC. Remove the rice and return the dough to the oven for a few minutes to dry the bottom.

Frangipane stuffing

  • 200 g of softened butter

  • 160 g sugar + sugar for sprinkling plums

  • 2 eggs

  • 2 egg yolks

  • 240 g ground almonds

  • 2 teaspoons rum

  • About 10 plums, cleaned and cut in half

Whisk the butter with the sugar until foamy. Mix vanilla and egg paste. Add the egg yolks and rum and mix until the ingredients are combined. Using a spatula, stir in the ground almonds. Spread the frangipane filling over the baked dough. Place the plums on the filling, skin side down, and sugar to taste. Bake for 30 minutes in an oven preheated to 180ºC. Cool the tart on the grill. Cut into slices only when completely cooled.


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