A birthday really isn’t a birthday without some form of home baking, and since it’s my father’s turn today, we made him one of his favourites. This plum tart is quick and easy, and looks and tastes wonderful. The recipe was recited to me by my mother, who knows it by heart. I know it’s a bit late for plums – where I live anyway – but sprinkled with sugar and cinnamon, and perched on top of a buttery, almond-covered crust, this tart will still give them a last chance to shine.
150 g plain white flour
100 g cold butter
3 tbsp sugar
1 tbsp balsamic vinegar
500 g firm plums
55 g almond flakes
optional: extra crunchy cinnamon sugar
- Heat the oven to 180 degrees Celsius.
- First, roughly grind your almond flakes in a food processor. Remove and set aside.
- In a food processor, mix the flour and butter until you get a crumb-like texture.
- Add sugar and vinegar and mix till the dough forms into a ball.
- Wrap it in clingfilm and put the dough in the fridge.
- In the meantime, halve your plums and remove the stones.
- Lightly dust a clean work surface with flour and roll out the dough.
- Grease a flat round baking tin with a bit of butter.
- Cut the dough into pizza slices and transfer to the baking tin and shape it with your hands.
- Cover with a layer of ground almonds.
- Arrange the plums cut-side up, then sprinkle with powdered sugar and cinnamon.
- Bake for 25-40 minutes. Until the edges are dark brown and firm (the crust will become a bit harder when it cools down).
Go outside to enjoy some fresh air and admire the beautiful Autumn colours around you. Come back inside, pour yourself a cup of tea and have a slice.