in Dessert Recipes

Autumn tart with vanilla icing

updated

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Ingredients for 4 servings:

  • 250 g spelt flour
  • 2 tbsp raw cane sugar
  • 125 g butter for butter flakes
  • 1 egg(s)
  • 1 tsp cinnamon
  • Fat for the mold
  • 750 g plums or prunes
  • 200 g cream
  • 100 g crème fraîche
  • 2 eggs
  • 2 tbsp pudding powder (vanilla flavor)
  • 3 tbsp raw cane sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

For the dough, knead the flour, sugar, butter flakes, and egg into a shortcrust pastry. Cover and let rest in the refrigerator for 30 minutes. Meanwhile, for the topping, pit and halve the plums. Then, mix the cream, crème fraîche, eggs, and custard powder with 2 tablespoons of sugar. Grease a 26 cm tart tin, spread the dough evenly, and pull up the edges. Place the plums in the tin, then spread the glaze evenly over the top and bake at 200°C for 25 minutes. Immediately sprinkle the sugar over the surface and let the autumn tart cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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