John Myers
Contents
show
Ingredients
for the dough:
- 175 g Spelt flour, if you like e.g. replace 50 g with ground hazelnuts
- 1 pinch Salt
- 1 tbsp Vanilla sugar
- 3 tbsp Cold water
- 120 g Butter or margarine
for covering:
- 0,5 pack Caramel custard powder
- 250 ml Milk
- 2 tbsp Sugar
- 600 g Plums
to sprinkle:
- 1 tsp Cinammon
- 30 g Brown sugar
for the shape:
- Desiccated coconut for sprinkling
- Butter
Instructions
- It is best to start with the preparation of the caramel pudding, as it has to cool down before it can be used again. To do this, remove 6 tablespoons of the milk and stir in a bowl with the pudding powder and sugar until smooth. Bring the rest of the milk to the boil in a small saucepan. Remove the saucepan from the stove and stir in the pudding powder, stirring constantly. Back on the stove again, bring to the boil briefly and then remove from the stove. Cover the surface of the pudding with cling film to prevent skin from forming and let it cool.
- For the dough, first knead the specified ingredients with the dough hook of the hand mixer, then with your hands to form a smooth dough. Store wrapped in foil in the refrigerator until further use.
- Wash the plums, cut in half, core, then quarter.
- Preheat the oven to 200 degrees (or fan oven 180 degrees). Grease a tart or springform pan (approx. 26 to max. 28 cm in diameter) and sprinkle with desiccated coconut. Roll out the dough on a floured work surface or between two layers of cling film, slightly larger than the shape. Place in the mold and press one edge.
- Prick the bottom a few times with a fork. Spread the pudding evenly on the bottom. Layer the plum quarters onto the pudding like a roof tile and gently press in.
- Bake in the hot oven on the middle rack for about 35 minutes. The tart tastes lukewarm and cold. Instead of plums, apricots, peaches, plums, nectarines, etc. can also be used.
Nutrition
Serving: 100gCalories: 74kcalCarbohydrates: 15.2gProtein: 1.3gFat: 0.5g
