Plum Tarte Recipe Top 3*** | Thomas Sixt Foodblog (2024)

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Plum Tarte Recipe Top 3*** | Thomas Sixt Foodblog (1)
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Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today we bake together the plum tart recipe. 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. By the way, this preparation also works with plums.

For what occasion is the plum tart suitable? Maybe you’re thinking of Sunday coffee with your loved ones or afternoon tea with colleagues? I would be very happy if you leave us a message at the bottom of the page via 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’s now turn to the question of how we conjure up the fine pastry on the cake table. For this purpose, I have summarized many photos and tips for you below. Now I wish you a lot of fun while reading and for later in your bakery good success!

Table of Contents

  • 1. Recipe Plum Tart
  • 2. Calories and Nutritional Values
  • 3. Plum Tart with Puff Pastry or Yeast Dough?
  • 4. Plum Tart with Crumble or without Crumble
  • 5. More Ideas for Baking

1. Recipe Plum Tart

Plum Tarte

Cooked, photographed and written down by chef Thomas Sixt.

Servings 4

Calories 363

Total Time 75 Min.

Preparation Time 15 Min.

Cook Time 60 Min.

Simple tutorial for the preparation of plum tart with yeast dough or puff pastry.

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Plum Tarte Recipe Top 3*** | Thomas Sixt Foodblog (3)

Ingredients

Tarte mit Hefeteig

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)

Crumbles

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)

Tarte with puff pastry

1 packet puff pastry
80 g marzipan

Coating

8-10 pc plums (alternatively prunes)
1 tbs rum
2 tbs apricot jam

Decoration and accessories tips

1 cup Cream
1 tbs pistachio kernels (I like to use pistachio splinters)
4 portions vanilla ice cream

Instruction

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Prepare dough

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.

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Add eggs

Add the eggs, sugar and salt and mix.

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Dough smooth

Stir until a smooth dough is formed, which beats bubbles and comes away easily from the bowl wall.

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Rise dough

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.

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Yeast dough risen

Further process the risen yeast dough in the bakery.

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Prepare crumbles

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.

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Puff Pastry

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.

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Punch dough

Prick the pastry several times with a fork.

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Add marzipan

Roll out the marzipan and centre the puff pastry dough pieces.

Leave the edge free.

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Wash plums

Wash the plums and rub dry.

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Pit plums

Cut the plums in half and remove the core.

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Plum wedges

Cut the plum halves into thin slices. Preheat the oven at 175-200° C.

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Finalize tart

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.

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Crumbles

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.

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Supplement jam

Spread the puff pastry tarts with rum-apricot jam after baking.

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Serve

Take the tartes out of the oven and let them cool lukewarm, then serve to taste with freshly whipped cream, with ice and decorated.

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Serve

As a reminder, this is what the tart with sprinkles looks like after baking.

Video

My tip:

I additionally garnish the cake with some rum marmalade in the open areas where there is no crumble. This is an optional tip: Mix 1 tbsp. apricot jam with 1 tsp. rum and apply carefully with a brush. This brings great taste and shine to the cake!

Courses

2. Calories and Nutritional Values

3. Plum Tart with Puff Pastry or Yeast Dough?

First we talk about the Tarte Tatin, the classic “apple tart” is baked technically correct “upside down” with puff pastry. Why am I switching to the apple now? Because it is a wonderful example to explain the differences.

By the way, according to legend, the Tarte Tatin was invented by accident probably in the 19th century by the aged sisters Tatin from Lamotte-Beuvron in Sologne. Allegedly, the prepared apple pie fell from the hands of the ladies on the apple side.

So the preparation looks like this: Prepare apple pieces in the pan or mold, put dough on top and then bake in the oven. With plums and the relatives does not work quite so well because the blue fruits are softer than apples.

The idea of putting the dough on top just has advantages and disadvantages. Since we do not bake our pastry upside down, we can do without the cake toppings today.

Please use puff pastry if you do not have time to prepare the dough yourself. The variant with yeast dough tastes of course even more homemade.

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Yeast dough when your time allows, puff pastry when you need it fast!

Baking recommendation from chef Thomas Sixt

Baking time when prepared with puff pastry:

Bake at 220°C for 12-15 minutes.

Baking time when prepared with yeast dough:

Bake at 175°C top and bottom heat for 35-40 minutes.

Below you will find some more pictures for your baking inspiration and sure support for the dough selection…

Puff Pastry Images:

You can also go straight to the cherry tart recipe for this variation and just swap the fruit.

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Yeast Dough Images:

Follow the recipe, an alternative is the plum cake.

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4. Plum Tart with Crumble or without Crumble

The crumbles are a wonderful and additional addition to the yeast dough version. You can prepare crumbles with cold or warm butter.

Warm butter makes the crumble finer, cold butter coarser.

Crumble consists of: Butter, sugar, flour optional vanilla sugar

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Soft butter makes fine crumble, cold butter makes coarse crumble

Baking tip from chef Thomas Sixt
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Plum Tarte Recipe Top 3*** | Thomas Sixt Foodblog (30)
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5. More Ideas for Baking

Comments, Cooking Questions and Answers

5.00from870ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Looking for a yeast dough recipe for a fruit flan but can’t find one until I saw your flan pictured. Thats great thx!

    Reply

    • That’s a good experience when you found the right recipe here on the cooking blog.

      I’m glad to hear that!

      Reply

Plum Tarte Recipe Top 3*** | Thomas Sixt Foodblog (2024)
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