Description
A juice-laden autumnal tart that celebrates the ripe season of the Italian prune plum, featuring a dense, almond-flavored crust and a vibrant plum topping.
Ingredients
Units
Scale
- 3 pounds (1.36 kg) Italian prune plums
- 2 cups (453 g) flour
- 1/2 cup (113 g) sugar
- 1 teaspoon baking powder
- 1 pinch salt
- 1/4 cup (57 g) butter
- 1 egg, beaten
- 1 teaspoon almond extract
- Milk, as needed
- Sugar, for sprinkling
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Quarter each Italian prune plum, ensuring that all four quarters remain connected at the base to form a row.
- In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Add the beaten egg and almond extract to the flour mixture. Mix until a dough forms, adding a small amount of milk if necessary to bring the dough together.
- Press the dough into the bottom of a greased baking sheet, creating an even layer.
- Arrange the quartered plums in neat rows over the dough, with the green flesh facing up.
- Lightly sprinkle sugar over the top of the plums to enhance their sweetness.
- Bake in the preheated oven for about 1 hour, or until the crust is golden brown and the plum juices are bubbling.
- Allow the cake to cool slightly before serving, letting the juices set.
Notes
Use Italian prune plums for the best results, as they bake into a mellow tartness. The dough should be sturdy enough to hold the plum juices. Serve with a light scattering of sugar to enhance the plum’s natural sweetness. This cake can be stored at room temperature for a day or two, but it’s best enjoyed fresh.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20
- Sodium: 120
- Fat: 9
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 35