Plum and Chocolate Tart
I am well aware that the weather is all messed-up (yep, global warming), but I kind of enjoy that it is still warm outside, and I don't have to wear like 17 layers! We can still take long walks in the park or forest - without getting soaked by the rain. Autumn (or fall) is the perfect time to stop and appreciate those beautiful colours out there and relish autumn's abundance of fruit and veggies: apples, plums, grapes, blackberries, squash, aubergines, etc.
It is no surprise when I say that the star of today's recipe is an often-neglected autumnal fruit: the plum. This crumbly Plum and Chocolate Tart is a must-try! Sweet and juicy plums meet the dark and bittersweet cocoa-rich pastry, creating a delightful treat, perfect for teatime. You can prepare the pastry dough within 15 minutes or the day before. It is super easy to make this tart, so why don't you make it the centrepiece of an autumn tea party? 🫖
Plum and Chocolate Tart
PREP TIME: 15 min
TOTAL TIME: 90-120 min (including cooling)
- 250g plain flour
- 50g buckwheat flour (or plain flour)
- 160g sugar (half brown, half caster)
- 3 heaped tbsp cacao powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp orange zest
- 2 egg yolks
- 200g butter or margarine at room temperature, cut into small cubes
- 6 large plums (about 500g)
- cinnamon sugar (optional)
*25cm/ 10-inch tart tin
1. Add all the dry ingredients to a large mixing bowl and give it a good stir. Add the egg yolks and the butter to the dry ingredients and blend them with your hands until combined.
2. Place the dough into the fridge for at least 30 minutes to rest. It will be easier to work with the pastry if it is cold.
3. Wash and stone the plums, then cut them into thin slices.
4. Preheat the oven to 180C/160C fan/gas 4.
5. Divide the cooled dough into 2/3 for the tart base and 1/3 for the top. Pop the large piece onto a lightly floured surface and roll it into a round shape to fit your baking tin.
6. Line the tin with the pastry, then place the plum slices onto it. Next, grate the remaining 1/3 pastry ball over the plums, and sprinkle with cinnamon sugar.
7. Bake for about 45-50min, until the top becomes crusty. Rise the baking temperature if the plums are on the juicier side, and check the tart regularly not to burn it.
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