Glazed plum tart

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The pastry:

  • 1 cube of yeas
  • 80 g sugar
  • 500 g flour
  • 2,5 dl lukewarm milk
  • 1 pinch of salt
  • 50 g melted butter.

The filling:

  • 50 g margarine
  • 75 g breadcrumbs
  • 750 g fresh plums (halved and stoned)
    (or a 1 1/2 l glass of preserved plums)
  • 100 g chopped almonds
  • 1/2 l plum juice
  • 15 g gelatine


  1. Place the yeast in a bowl with a tablespoon of sugar and stir until fluid. Add the remaining ingredients for the pastry, mix well and knead for 10 minutes or so until the dough is firm but pliable. Place the dough in a warm place and allow it to expand to about double its volume.
  2. Roll out the dough, brush it with melted margarine and coat with breadcrumbs. Arrange the plums closely together on the dough, sprinkle with the chopped almonds and bake for 30 minutes at 180 – 200°C. Allow to cool. Seep the gelatine in the plum juice and heat. Glaze the tart with this shortly before it gels.