Plum Tart with Crumb Topping

Ingredients

• 200 g Whole Wheat Flour
• 50 g sugar
• 1 pinch cinnamon
• 100 g cold butter
• 1 egg
• 2 tbsp heavy cream (as needed)
• soft butter (for the pan)
• flour (for working)
• dried legume for blind baking
• 700 g plums
• 2 Eggs
• 60 g sugar
• 1 Tbsp vanilla sugar
• 100 ml heavy cream
• 300 g quark
• 2 tbsp starch
• 100 g whole wheat flour
• 100 g sugar
• 1 pinch cinnamon
• 100 g butter
• powdered sugar

Instructions

1. 1.

   Mix the flour with sugar and cinnamon, then sift onto a work surface. Create a well in the center, distribute butter pieces around it, and crack the egg into the well. Use two dough rollers to beat until small crumbs form. Knead by hand into a smooth dough; if too dry, fold in more cream. Wrap in foil and refrigerate for about 30 minutes.

2. 2.

   Preheat the oven to 180°C fan. Butter the cake tin. Roll out the dough on a floured surface slightly larger than the tin, place it inside, press down, and shape a rim. Line with parchment paper and weigh with dried legumes. Bake for about 10 minutes, then remove, discard parchment and legumes.

3. 3.

   Wash and pit the plums. Beat eggs with sugar and vanilla sugar. Whisk cream, quark, and starch together. Spread the cream over the chilled crust, arrange plums on top, and press lightly.

4. 4.

   For the crumb topping mix flour, sugar, and cinnamon. Melt butter and pour slowly in, stirring with a fork until small crumbs form. Sprinkle over the cake and bake for about 40 minutes.

5. 5.

   Let cool, unmold, and dust with powdered sugar before serving.