Plum tart with walnut crumble

Ingredients for 1 servings:

• 230 g flour
• 150 g butter, cold
• 100 g brown sugar
• ½ pack of baking powder
• 1 pinch of salt
• 40 g semolina
• 750 g plums
• 35 g butter
• 35 g flour
• 35 g sugar
• 35 g walnuts, chopped or grated

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

fruity, thin plum cake with a crispy base and aromatic walnut crumble

For the shortcrust pastry, quickly knead all the ingredients and chill for 30 minutes. Then roll out the dough and line the base and sides (3 cm high) of a greased springform or tart pan (28 cm). Prick the base several times with a fork and spread the semolina evenly over it. This will absorb the plum juices, keeping the crust crispy. Wash and pit the plums, and arrange them in quarters upright on the pastry. Melt the butter. Mix the flour, sugar, and chopped or grated walnuts, then stir in the melted butter. Let the crumble cool briefly and then spread it on the plum cake. Bake in a preheated oven on the second rack from the bottom at 180°C for about 40 minutes. Serve with whipped cream, if desired.