Plum Tarte with Yeast Dough or Puff Pastry baked by yourself

Plum tart
Recipe picture plum tart

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today we bake a plum tart together. The blue fruits are in season from July to October. If you prepare the dough yourself, the preparation time is about 1.5 hours, the pure working time is less than 30 minutes. This preparation also works with plums.

What is the right occasion for the plum tart? Perhaps you are thinking about Sunday coffee with your loved ones or afternoon tea with your colleagues? I would be delighted if you could leave us a message at the bottom of the page using the comment function. Maybe you would like to share your ideas with all of us. Of course I will also answer your questions about baking 🙂.

Let us now turn our attention to the question of how to conjure up the fine pastry on the cake board. For this I have summarised many photos and tips for you below. Now I wish you a lot of fun while reading and good luck for later in your bakery!

Plum cake recipe picture
My plum cake I show you in another post © Food photographer Thomas Sixt

1. Puff pastry or yeast dough?

First we talk about the Tarte Tatin, the classic “apple tart” is baked professionally correct “upside down” with puff pastry. Why do I switch to the apple now? Because it is a wonderful example to explain the differences.

Legend has it that the Tarte Tatin was invented by chance in the 19th century by the elderly Tatin sisters from Lamotte-Beuvron in Sologne. It is said that the ladies dropped the prepared apple pie from their hands onto the side of the apple.

The preparation therefore looks as follows: Prepare apple pieces in a pan or mould, place the dough on top and then bake in the oven. With plums and their relatives this doesn’t work as well because the blue fruits are softer than apples.

The idea of putting the dough on top has both advantages and disadvantages. Since we do not bake our cakes upside down, we can do without the cake toppling today.

Please use puff pastry if you do not have time to prepare the dough yourself. The variant with yeast dough tastes even more like homemade.

Yeast dough if you have time, puff pastry if you need it quickly!

Baking recommendation by chef Thomas Sixt

In the following you will find some more pictures for your baking inspiration and safe support with the dough selection…

Put marzipan on puff pastry so that the fruits get a great and delicious base.
I will show you the preparation of puff pastry using the example of cherry pie. The quick cake is refined with marzipan. So we have conjured up 19 points desserts at Alfons Schuhbeck. That also works with plums, think of Christmas.
Prepare sweet yeast dough
The yeast dough works better if you add the ingredients room-warm and the milk lukewarm. The yeast gnocchi are quickly activated by the flour and sugar and add volume to the dough. © Thomas Sixt Food Photographer
The yeast dough has risen
Aged and risen yeast dough in a bowl. Cover the bowl with a damp cloth.
Wash the plums
Wash the plums under cold running water and then rub dry!
Halve the plums
Cut the plums in half and remove the seeds.
Plum wedges
Cut the plums into thin slices.

2. With sprinkles or without sprinkles

The crumbles are a wonderful and additional addition to the yeast dough variant. Crumbles can be prepared with cold or warm butter. Warm butter makes the crumbles finer, cold butter coarser.

Crumbles consist of: butter, sugar, flour optionally vanilla sugar

Soft butter makes fine, cold butter makes coarse crumbles

Baking tip from chef Thomas Sixt
Prepare streusel for cake
Crumbles are made of butter, flour and sugar. Hot or cold butter determines the later consistency.
Plum tart with sprinkles
The crumbles are placed raw on the fruit.
Plum tart with sprinkles
The pastry with crumbles on a plate. You could serve vanilla ice cream with it!

3. Plum tart recipe

Plum Tarte

A baking recipe for plum tart with puff pastry or yeast dough, photographed and written down by chef Thomas Sixt.

Servings 4
Calories 363
Total Time 75 Min.

Bake your own plum tart with yeast dough or puff pastry. In this baking recipe I will show you step by step with many tips and photos. This article will show you how to make your yeast dough perfectly or how to quickly prepare this pastry with puff pastry.

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Plum tart
Recipe picture plum tart

Courses

Preparation Time

15 Min.

Cook Time

60 Min.

Ingredients

Tarte mit Hefeteig

200 g Flour (type 405 or 505)
15 g fresh yeast (or 1 packet dry yeast)
30 g Sugar (Ich nehme braunen Rohrzucker)
1 package vanilla sugar
90 ml milk lukewarm
40 g soft butter
1 pc egg (medium sized)
1 pinch Salt
1 pc Lemon (I use some lemon abrasion)

Crumbles

75 g Flour (I use gluten-free flour)
35 g Sugar (I use brown sugar)
1 packet vanilla sugar
40 g butter (I use soft butter)

Tarte with puff pastry

1 packet puff pastry
80 g marzipan

Coating

8-10 pc plums (alternatively prunes)
1 tbs rum
2 tbs apricot jam

Decoration and accessories tips

1 cup Cream
1 tbs pistachio kernels (I like to use pistachio splinters)
4 portions vanilla ice cream

Instruction

Prepare yeast dough

Mix the yeast dough
Mix the yeast dough with flour, butter, sugar, warm milk and yeast.

Hefeteig ansetzen

Sieve the flour into a bowl and form a hollow. Pour the lukewarm milk into the hollow and crumble the yeast into it. Add the softened butter on the side.

Prepare sweet yeast dough
The yeast dough works better if you add the ingredients at room temperature and the milk lukewarm. The yeast gnomes are quickly activated by the flour and sugar and add volume to the dough. © Thomas Sixt Food Photographer

Eier zugeben

Add the eggs, sugar and salt and mix.

Mix the yeast dough
Mix the yeast dough with the kneading paddle of the food processor.

Teig kneten

Knead the dough ingredients with a mixer and dough hook.

Knead the yeast dough until smooth
Kneaded yeast dough.

Teig glatt

Stir until a smooth dough is formed, which beats bubbles and comes away easily from the bowl wall.

Let the yeast dough rise
Let the freshly prepared yeast dough rise.

Teig aufgehen

Let the dough rise for a good 15-45 minutes covered with a cloth in a warm place until the dough has visibly increased in size.

The yeast dough has risen
Matured and risen yeast dough in the bowl.

Hefeteig aufgegangen

Further process the risen yeast dough in the bakery.

Preparing crumbles

Prepare streusel for cake
Streusel consists of butter, flour and sugar. Warm or cold butter determines the later consistency.

Sift the flour into a bowl, add sugar and vanilla sugar and the cold or warm butter. Mix with your hands or with the kneading hooks and make crumbles of the desired consistency, fine or coarse. Put the crumbles in the fridge.

Prepare tart with puff pastry

Prepare puff pastry for cherry cake.
Place the puff pastry on the baking sheet and prick with a fork.

As an alternative to the yeast dough, prepare the puff pastry at room temperature for 20 minutes. Roll out the dough and cut out round. Place the dough pieces on a baking tray with baking paper.

Cut out the puff pastry for the apricot tart
Prepare puff pastry for tart

Prick the pastry several times with a fork.

Place marzipan on puff pastry so that the cherries get a great and delicious base.
Place the marzipan on top of the puff pastry.

Roll out the marzipan and centre the puff pastry dough pieces. Leave the edge free.

Preparing the flooring

Wash the plums
Wash the plums under cold running water.

Zwetschgen waschen

Wash the plums and rub dry.

Halve the plums
Halve and core the plums.

Zwetschgen entkernen

Cut the plums in half and remove the core.

Plum wedges
Cut the plums into thin wedges.

Zwetschgenspalten

Cut the plum halves into thin slices. Preheat the oven at 175-200° C.

Cover and bake cake

Plum tart topped before baking

Optionally cover the marzipan-covered puff pastry dough pieces with plums OR:

Roll out the yeast dough with some flour. 5-6 mm thick dough has proved to be a good choice. You can line a whole, buttered baking tray with the dough or prepare rectangular cakes. Place the prepared plum wedges on the narrowly laid out dough. You can now let the raw yeast dough cake rise again, this would create even more dough volume.

Plum tart with sprinkles
The crumbles are placed raw on the fruit.

Kuchen belegen

In the case of the yeast dough tarts, then spread the crumbles on the fruit and bake in the oven at 175°C top and bottom heat for 35-40 minutes. Use the needle test to check whether the cake is ready. My grandmother then baked the cake once again in the final stage, only at the bottom heat, inserted in the lowest shelf, baked again to preserve the caramel base.

Mix the apricot jam with the rum.
Mix the apricot jam with the rum.

Spread the puff pastry tarts with rum-apricot jam after baking.

Plum tart
Recipe picture plum tart

Kuchen backen

Take the tartes out of the oven and let them cool lukewarm, then serve to taste with freshly whipped cream, with ice and decorated.

Plum tart with sprinkles
The baked tart served with streusel on a plate. You could serve vanilla ice cream with it!

As a reminder, this is what the tart with sprinkles looks like after baking.

Video

My tip:

I additionally garnish the cake with some rum marmalade in the open areas where there is no crumble. This is an optional tip: Mix 1 tbsp. apricot jam with 1 tsp. rum and apply carefully with a brush. This brings great taste and shine to the cake!

4. Calories and nutritional values

5. More ideas for baking

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