John Myers
Ingredients for 1 servings:
- 100 g butter
- 1 egg(s) (size L)
- 200 g flour
- 2 tbsp water
- 500 g plum(s), ripe
- 100 g sugar
- 30 ml red wine, semi-dry (possibly also port wine)
- 40 g hazelnuts, ground
- 1 tbsp powdered sugar, for dusting
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
for the approaching autumn
Mix 100g butter with the egg, 50g sugar, the flour, and about 2-3 tablespoons of cold water to form a smooth dough. Roll out the dough between two layers of baking paper, press it into a quiche or tart dish (26-28cm), and prick the base several times with a fork. Refrigerate until ready to use. Quarter the washed and pitted plums and mix with the remaining sugar, the wine, and the ground nuts. Spread the mixture evenly over the tart base and bake the tart in a preheated oven at 150-180°C (300-350°F), depending on the type of oven, for about 30-35 minutes. After baking, dust the tart with powdered sugar and it’s ready to eat. This tart can be served warm as a dessert, topped with cream, or as a cake with coffee—it’s up to you.
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