Plum Tart

Ingredients

• 250 g spelt flour Type 1050
• 60 g cold butter
• 4 eggs
• 1 pinch salt
• 100 g honey
• 750 g plums
• 80 g plum jam
• 100 g ground hazelnuts
• 75 g hazelnut kernels
• 1 Vanilla bean
• 350 ml sour cream
• dried legume for blind baking

Instructions

1. 1.

   Knead spelt flour, cold butter, 1 egg, salt and 50 g honey into a smooth shortcrust dough. Wrap in plastic wrap and chill for about 30 minutes.

2. 2.

   Roll the dough on a floured surface slightly larger than the tin and line a (buttered if needed) tart tin with it, shaping a rim. Prick the base several times with a fork, cover with parchment paper and place dried legumes on top. Blind bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes.

3. 3.

   Meanwhile wash, halve and pit the plums.

4. 4.

   Remove the dough from the oven, carefully lift off the legumes and parchment, let cool slightly. Spread plum jam over the base, sprinkle ground hazelnuts on top and arrange the plums. Roughly chop hazelnut kernels and scatter them over the plums.

5. 5.

   Split the vanilla bean lengthwise and scrape out the seeds. Whisk the vanilla seeds, 3 eggs, remaining honey and sour cream in a bowl until smooth. Pour the glaze over the plums, spread evenly and bake the tart for another 25–30 minutes. Remove and cool completely on a wire rack.