The variant with yeast dough tastes of course even more homemade. Please use puff pastry if you do not have time to prepare the dough yourself. Since we do not bake our pastry upside down, we can do without the cake toppings today. With a spatula, transfer plum slices to dough, spacing close together and leaving a 2-inch border press lightly to fan out.
Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. The idea of putting the dough on top just has advantages and disadvantages. Transfer dough (on parchment) to a baking sheet.
With plums and the relatives does not work quite so well because the blue fruits are softer than apples. So the preparation looks like this: Prepare apple pieces in the pan or mold, put dough on top and then bake in the oven. Allegedly, the prepared apple pie fell from the hands of the ladies on the apple side. Why am I switching to the apple now? Because it is a wonderful example to explain the differences.īy the way, according to legend, the Tarte Tatin was invented by accident probably in the 19th century by the aged sisters Tatin from Lamotte-Beuvron in Sologne. Dust the counter with some flour, unfold the puff pastry, roll slightly and cut each piece (there are 2 in a package) into 9 squares. Thaw puff pastry, following the instructions on the package. Cut plums on half, remove the pits and thinly slice. Place the sliced plums in the sugar, arranging them in a circular pattern (see photo). Dust the bottom of the pan with 2 tablespoons of sugar. Plum Tart with Puff Pastry or Yeast Dough?įirst we talk about the Tarte Tatin, the classic “apple tart” is baked technically correct “upside down” with puff pastry. Line 2 baking sheets with parchment paper. Preheat your oven to 350 degrees F (176 C) and grease a 9-inch pie pan generously with vegan butter. Now I wish you a lot of fun while reading and for later in your bakery good success!ģ. For this purpose, I have summarized many photos and tips for you below. Let’s now turn to the question of how we conjure up the fine pastry on the cake table. Of course I will also answer your questions about baking 🙂. Maybe you would like to share your ideas with all of us. By the way, this preparation also works with plums.įor what occasion is the plum tart suitable? Maybe you’re thinking of Sunday coffee with your loved ones or afternoon tea with colleagues? I would be very happy if you leave us a message at the bottom of the page via the comment function. If you prepare the dough yourself, the preparation time is about 1.5 hours, the pure working time is less than 30 minutes. The blue fruits are in season from July to October. Today we bake together the plum tart recipe. Here he shares recipes, answers cooking questions and helps with cooking.
Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger.
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