Plum Tart

4.82 from 11 votes

This Plum Tart features a buttery sweet crust, topped with ground walnuts, plums, and a delicious custard made out of flour, egg, milk, and a little bit of sour cream.

Prep Time30

Cook Time45

Additional Time1

Total Time2 15

Course: Pies

Cuisine: German

Servings: servings

Calories: 211kcal

Author: Gabriela

Equipment

Wilton Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch

Ingredients

For the Crust:

2 cups all purpose flour
9 tablespoons unsalted butter cold
½ cup granulated sugar
¼ teaspoon salt
Zest from 1 lemon
1 teaspoon vanilla extract
1 large egg
2-3 tablespoons water or milk

Plums layer:

1 ½ pounds plums
¼ cup ground walnuts

Custard:

2 tablespoons all-purpose flour
2 tablespoons granulated sugar
¼ teaspoon cinnamon
½ cup milk
1 large egg
4 tablespoons sour cream
2 tablespoons butter , cut in small cubes, for the top of the tart

US Customary - Metric

Instructions

Make The Crust:

In a food processor:
Mix flour, sugar, and salt together and place them in the food processor. Add cold butter cut into small cubes, and pulse a few times until you obtain a mixture that resembles sand or bread crumbs. Do not overmix. Add lemon zest, vanilla extract, the egg, and water, one tablespoon at a time, pulsing a few times until the mixture holds together.
By hand:
Mix flour, sugar, and salt together, then cut the cold butter into small cubes and add it to the flour. Use a pastry tool to incorporate the butter into the flour, or use your fingertips. You should have a mixture that resembles sand or bread crumbs. Add lemon zest, vanilla extract, the egg, and water, one tablespoon at a time, until the mixture holds together.
Make the dough into a disk, wrap it and place it in the refrigerator for an hour.
Preheat oven to 350F/180C.

Make The Plum Layer:

Slice the plums in half and remove the stone, then cut each half into 4-5 slices. If you can't remove the stone, just carefully cut around it.
Set aside.

Make The Custard:

Mix flour, sugar, and cinnamon together in a bowl. Separately beat together the egg with milk and sour cream. Pour the liquid over the flour mixture and mix well. Set aside.

Assemble The Plum Tart:

Butter the bottom of a 9-inch pie or tart pan.
Lightly dust your work surface with flour.
Roll out dough on floured board to 12-inch size. This will fit in a 9-inch pan. Trim away excess.
Sprinkle walnuts on the dough.
Arrange the slices of plums in a circle.
Pour over the plums the custard mixture. Add the little cubes of butter on top of the tart.
Bake for 40-45 minutes until the pastry is golden, the fruit tender, and the custard set.

Notes

Slice the plums in half and remove the stone, then cut each half into 4-5 slices. If you can't remove the stone, just carefully cut around it.
Use almond flour instead of ground walnuts if you prefer.

Nutrition