I'm currently suffering from a plum overdose... I guess it's one of the side effects from having a huge plum tree in the garden which stubbornly continues to bear tonns of plums, despite all the trimming we're doing. Luckily (for the tree) the whole family loves plums and we love them even more knowing that they are completely pesticide-free and come from only a few metres from our porch! We literally watch the plums grow throughout the summer. Starting from tiny white blossoms which gradually turn into beautifully firm, juicy and dark purple fruits.






Ingredients


(makes one 35cm tart)

• 15-20 plums, depending on their size
• 1 ready made tart dough (Kuchenteig)
• 30gr ground almonds + 30gr ground almonds for filling
• 2 large eggs
• 200ml milk
• 200ml cream
• 1/2 teaspoon cinnamon
• juice of 1/2 lemon
• zest of 1/2 lemon
• 1 tablespoon brown sugar
• 2 teaspoons corn starch
• 1/2 teaspoon salt

Preparation

Preheat oven to 200°C. Line a round cake pan with baking paper. Place the ready made round dough into the pan and flatten out with your hands. Poke holes into the bottom of the dough with a fork. Bake the dough on it's own in the preheated oven for 10-15 minutes. Take out and sprinkle 30gr of almond powder onto the bottom evenly.

Cut plums into halves. Divide the halves into half again. (you'll have 4 pieces out of 1 plum, correct?)

In a large bowl, whisk the eggs with milk, cream, lemon juice, zest, sugar, starch, salt, almond powder and cinnamon.

Place the plums in a spiral-like shape onto the dough. Fit in as many plums as you possibly can! The more the better... Then pour the custard over the plums and bake in the oven for up to 45 minutes. Check to see if the bottom of the dough is browned. If not, bake on bottom heat for 10 more minutes.

Serve this yummy tart with freshly whipped cream!