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!
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…
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 crumblesBaking tip from chef Thomas Sixt
3. Plum tart recipe
- 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
- 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
- 1 packet puff pastry
- 80 g marzipan
- 8-10 pc plums alternatively prunes
- 1 tbs rum
- 2 tbs apricot jam
- 1 cup cream
- 1 tbs pistachio kernels I like to use pistachio splinters
- 4 portions vanilla ice cream
- 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.
- Add the eggs, sugar and salt and mix.
- Knead the dough ingredients with a mixer and dough hook.
- Stir until a smooth dough is formed, which beats bubbles and comes away easily from the bowl wall.
- 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.
- Further process the risen yeast dough in the bakery.
- 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.
- 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.
- Prick the pastry several times with a fork.
- Roll out the marzipan and centre the puff pastry dough pieces. Leave the edge free.
- Wash the plums and rub dry.
- Cut the plums in half and remove the core.
- Cut the plum halves into thin slices. Preheat the oven at 175-200° C.
- 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.
- 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.
- Spread the puff pastry tarts with rum-apricot jam after baking.
- Take the tartes out of the oven and let them cool lukewarm, then serve to taste with freshly whipped cream, with ice and decorated.
- As a reminder, this is what the tart with sprinkles looks like after baking.