Plum tart by Sarah

Ingredients for 1 servings:

• 200 g flour
• 25 g powdered sugar
• 100 g butter
• 1 egg(s)
• 600 g plum(s)
• 2 tbsp breadcrumbs
• 50 g apricot jam
• Powdered sugar, for dusting
• Flour, for rolling out

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Knead the flour, powdered sugar, softened butter, and egg. Knead with your hands until smooth. Wrap in cling film and chill for about 30 minutes. Roll out the dough on a floured surface (approx. 32 cm in diameter) and line a greased tart tin (26 cm in diameter, with a lift-off base) with it. Prick the base with a fork and chill. Wash, halve, pit, and quarter the plums. Dust the tart base with breadcrumbs. Place the plum slices tightly together in the tin. Bake the tart in a preheated oven (electric oven: 175°C, fan oven: 150°C, gas mark 2) for about 25 minutes. Heat the apricot jam and strain it through a sieve. Brush the plums with jam and bake for another 5 minutes. Allow the tart to cool in the tin on a wire rack. Dust with powdered sugar. Sweetened crème fraîche goes well with it.