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Plumb tart: popular since the 16th century
Ilag Consumer
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News and interesting facts
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Plumb tart: popular since the 16th century

Swiss plum tart - Baked in a coated tin from ILAG, a poem

This tried and tested traditional Swiss recipe tastes good for young and old alike.
With an ILAG-coated tin, it's not only easier, but also looks better. No sticking, no fuss - just enjoyment.

En Guete!

Ingredients (for a round tray Ø 28-30 cm)

For the dough:

  • 250 g flour
  • 75 g butter (cold, cut into pieces)
  • 1/2 tsp salt
  • approx. 100 ml water (cold)

Or very simple: 1 round cake dough from the chiller cabinet - saves time and tastes great too.

 

For the topping:

  • approx. 700 g ripe plums
  • 2-3 tbsp ground hazelnuts or almonds
  • 1-2 tbsp sugar (to sprinkle on top)

 

For the icing:

  • 1 egg
  • 150 ml cream or milk
  • 1 sachet vanilla sugar
  • 1 tbsp sugar
  • Little tip: 1 tbsp of cinnamon adds that “certain something” to the glaze!

Preparation

  1. Prepare the dough (if you are making it yourself): Mix the flour and salt in a bowl. Crumble in the cold butter until you have fine crumbles. Then add the water and knead quickly to form a smooth dough. Wrap in cling film and chill for approx. 30 minutes.
  2. Preheat the oven to 200 °C (top/bottom heat) - With circulating air approx. 180 °C is sufficient.
  3. Prepare the plums: Wash, halve and stone them - and if they are very large, you can also quarter them.
  4. Roll out the dough: Roll out into a round on baking paper and place it in a cake tin. Tip: If you use a baking tin with an ILAG non-stick coating, nothing is guaranteed to stick - the tart will come off almost automatically after baking.
  5. Spread the hazelnuts or almonds over the base: This prevents the dough from becoming soggy and gives it a nutty aroma.
  6. Place the plums close together: Cut side up or down - depending on how you prefer it.
  7. Mix the icing: Whisk the egg, cream or milk, vanilla sugar and sugar well and pour evenly over the fruit.
  8. Into the oven: Bake for approx. 35-40 minutes on the middle or lower shelf. The icing should be firm and the fruit slightly caramelized - then it's perfect!
  9. Another tip: A little powdered sugar on top looks pretty. Or sprinkle a few flaked almonds over the   top in the last 10 minutes for extra crunch

Allow to cool slightly - and enjoy!
The tart tastes best lukewarm, with a dollop of whipped cream or simply on its own with coffee.