Plum season. So the cake with these fruits cannot be missing. This time, however, plum tart with white cheese and crumble with almonds.
A really good combination and you’ll like it for sure.
- 2 cups of wheat flour
- 3 yolks
- 200 grams of butter or margarine
- 100 grams of ground white cheese (cottage cheese)
- 500 grams of plums
- 2/3 cup of wheat flour
- 1/2 cup of chopped almonds
- 100 grams of butter or margarine
- 1/2 cup of sugar
Knead the ingredients for the dough, except for plums. Shape into a ball, wrap in foil and refrigerate for 1 hour.
Grease the tart form (approx. 28 cm) with butter. You can roll out the cooled dough and put out the form, or slowly tap it out as I do.
Cut the plums lengthwise, remove the pips. Arrange on the bottom filling the space thoroughly.
Grind the crumble ingredients in a bowl with your fingers until they form lumps. Sprinkle the dough with a thick layer of crumble.
Bake the tart for 40-45 minutes at 180 degrees C.
Enjoy your meal!