Plum tart
Recipe and realization of my neighbor Theresa
Ingredients:
220 g flour
100 g butter
1 tablespoon sugar
Water
½ cup fine semolina
½ cup ground almonds
2 tablespoons sugar
300 g yellow or red plums (fully ripe or overripe, but not rotten)
Preparation:
Sift the flour into a bowl and mix with the sugar. Add the softened butter and work the mixture with your fingertips in order to get buttered crumbs. Bind it all with a little water (pour it gradually to avoid adding too much). Make a soft and non-sticky pastry. Then roll out into a thin sheet on a piece of parchment paper, exceeding with 3 cm the diameter of the baking dish. Refrigerate it for 20-30 minutes.
Once chilled, transfer the pastry into a round flan tin of 26 cm, and press it well to the bottom and sides. Place a small circle of parchment paper in the pastry case and spread over raw beans or ceramic balls. Bake it blind about 15 minutes in a preheated oven at 180°C. Then remove the beans and paper and let cool.
Meanwhile, wash the plums, cut in half and remove the pits. In a small bowl (500 ml), mix the sugar, almond powder and semolina. Spread the mixture evenly in the pastry case. Then arrange the plums on it in a thick layer. In case that they are not very ripe, slightly reduce the amount of the dry mixture and sprinkle the plums with a little sugar. Ripe plums do not need extra sugar.
Bake the plum tart at 180°C about 30-40 minutes or until golden brown. Cool completely before cutting and serving.
