Plum Almond Crumble Tart

By Ivana Jelínková
8.9.2019
0 Comments

Plums are already falling from trees so something needs to be done with them. For example, this Plum Almond Crumble Tart. It is made with kneaded dough with cinnamon, fresh plums and sprinkled with crumble, which is not ordinary since it composes almond flakes. Firstly, you bake the dough in the oven for a couple minutes so it is lightly baked, then you put a heap of plums on it – it may seem that not many plums can´t fit into a tart but it is not true, I managed to fit more than half a kilo of plums. This plum “filling” is very tasty and sweet after baking (plums get nicely soft) since plums release their juice. In the end, there is crumble, which even those who doesn´t like crumble will love (I´m one of them) because you don´t really taste flour and it is not so dry like traditional crumbles. It gets a subtle untraditional almond flavor. I took the pictures of the warm tart so plum juice wasn´t really firm yet, but it got firm after cooling. However, I recommend eating it warm. It is a simple tart which is not dry, you will get a pleasant plum taste, but there isn´t too much of plums and you don´t need anything special for the tart, besides almond flakes.

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Plum Almond Crumble Tart

Prep Time

30 mins

Cook Time

1 hrs 5 mins

Total Time

1 hrs 35 mins

Tart made with kneaded dough, filled with plums and sprinkled with almond crumble

Servings: 10 pieces

Ingredients

Dough:
250 g all-purpose flour
125 g butter
75 g icing sugar
1 ½ tsp cinnamon
1 egg
A pinch of salt
30 ml cold water
600 g pitted plums cut into halves
Crumble:
100 g brown sugar
60 g all-purpose flour
35 g crushed almond flakes
1/3 tsp cinnamon
50 g cold butter

Instructions

Mix and combine flour with butter, icing sugar, cinnamon, egg, water and salt. Process it using hands or mixer.
Put the dough in a refrigerator for an hour.
Take the dough out, roll it out on a floured work surface and put it in a baking pan.
Cover the dough with baking paper and weight it down with legume. Bake it for 15 minutes at 180 degrees.
Let it cool a bit, remove the baking paper and legumes, and put plums on the dough.
Crumble:
Combine brown sugar with flour, almond flakes, cinnamon and butter cut into cubes. Process ingredients by hands so they are combined but they still crumble. Sprinkle crumble over plums.
Bake the tart for another 50 minutes at 180 degrees and cover it with baking paper after 30 minutes in the oven.
Let it cool and serve it warm.