- Wheat Flour - 300 Grams
- Butter - 180 Grams
- Sugar sand - 150 Grams
- Red Plums - 900 Grams
We take a bowl, sift the flour into it. We remove the butter from the refrigerator, cut into cubes. We rub the flour with butter into crumbs. You can do it with a knife, fingers or blender - as it is more convenient. In the oil and flour crumb, add ice water (about 100 ml), start kneading the dough. We form from a dough such a ball. We roll the dough into a layer about 0.5 cm thick. In the original recipe for the dough, the dough needs to be cleaned for half an hour in the fridge, however I did not do it in a hurry - and did not notice any significant difference. Now we are engaged in stuffing. Butter the butter in a frying pan, add sugar, warm it to the golden sugar. The resulting caramel is poured onto the bottom of the mold, in which we will bake the tart. In caramel we lay out cut in half and peeled plums. Cover the plum with a layer of dough, wrap the edges inside the mold. We put in the oven and bake 35-40 minutes at 190 degrees. Ready tart slightly cool, cut into pieces and serve. Bon Appetit!
Servings: 8-10