Plum Tart with Crumb Topping
A plum tart with crumb topping is a recipe featuring fresh ingredients from the sheet cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 kg plums
- 42 g yeast
- 200 ml lukewarm milk
- 500 g flour
- 120 g sugar
- 1 egg
- 1 yolk
- 10 g salt
- 10 ml rum
- 70 g softened butter
- 1 tsp cinnamon
- 50 g sponge cake crumbs
- 50 g butter
- 50 g sugar
- 100 g flour
Instructions
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1.
Score the plums on top and bottom in a cross shape, then cut along the scar and remove the pit. Dissolve the yeast in the milk for the dough. Sift the flour and combine with the milk‑yeast mixture, 70g sugar, egg, yolk, salt, rum, and softened butter to form a dough. Shape the finished dough into a round, dust with flour, and let rise to twice its volume in a warm place.
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2.
Prepare the crumb topping from the listed ingredients, rubbing the dough repeatedly between two hands until it reaches a crumbly consistency. Cover the crumbs and refrigerate.
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3.
Preheat the oven to 220°C. Knead the dough again and allow it to rise for another 10 minutes. Roll the dough evenly to sheet size and place on a baking tray lined with parchment paper. Prick several times with a fork. Sprinkle the sponge cake crumbs over the base. Arrange the plums, cut side up, in a tile pattern on the dough. Mix the remaining sugar with cinnamon and sprinkle over the fruit. Let the dough rise for an additional 15 minutes. Finally, top the plum tart with the crumb mixture and bake for about 35 minutes on the lowest rack.
