Plum Tart with Amarettini Almond Crumbs

Ingredients

• 300 g whole wheat flour
• 200 g spelt flour (Type 630)
• 42 g fresh yeast (1 cube)
• 75 g coconut blossom sugar
• 200 ml milk (3.5% fat) (lukewarm)
• 1 vanilla pod
• 75 g butter (room temperature)
• 1 egg
• 1 pinch salt
• 1.5 kg plums
• 1 tsp ground cinnamon
• 50 g Amarettini (Italian almond pastry)
• 25 g ground almonds
• 1 tbsp powdered sugar (for sprinkling)
• 250 g Greek yogurt

Instructions

1. 1.

   Sift both flours into a large bowl, creating a well in the center. Dissolve the yeast with 1 tsp coconut blossom sugar and half of the milk, pour into the well, dust the edges with a little flour, cover and let rise for about 10 minutes.

2. 2.

   Split the vanilla pod lengthwise and scrape out the seeds. Add the vanilla seeds, remaining coconut blossom sugar, leftover milk, butter, egg, and salt to the pre‑mix. Mix all ingredients with a hand mixer’s dough hooks until smooth. Cover with a damp cloth and let proof at room temperature for about 45 minutes.

3. 3.

   Meanwhile wash, pit, halve the plums and toss with cinnamon. Place Amarettini in a resealable bag, crush into fine crumbs with a rolling pin, then mix in ground almonds.

4. 4.

   Knead the dough again briefly, roll it out to fit a baking sheet. Line the sheet with parchment paper, lay the dough on top, shaping a small edge. Sprinkle with the almond crumb mixture. Arrange the plum halves like roof tiles over the dough.

5. 5.

   Bake the tart in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 45 minutes or until a skewer comes out clean. Remove, dust with powdered sugar, and serve warm or cold cut into pieces with a dollop of Greek yogurt.