Plum tart with cinnamon and almonds

A plum shortcake that is simply delicious. Perfectly sweet and sour at the same time.

A bit of an American pie with a grid on top.


  • 400 g of wheat flour
  • 6 tablespoons of powdered sugar
  • 1/3 teaspoon of salt
  • 300 g margarine or butter
  • 4-5 tablespoons of cold water
  • 800 g of plums
  • 1 tablespoon of lemon juice
  • 2 teaspoons of cinnamon
  • 1/3 glass of brown sugar
  • 1/4 cup of potato starch
  • 1/3 cup of almond flakes
  • 1 egg

Put the flour, sugar, salt and margarine (or butter) in a bowl. We knead the dough. At the end, add cold water and knead until a uniform dough is formed.

We divide the ball into two parts, 2/3 and 1/3 of the dough. Wrap in foil or in a bag and put in the fridge for at least 30 minutes.

Grease a tall form for gratings with fat (butter or margarine). The diameter of the form is about 24-26 cm.

Wash the plums, dry them and remove the stones. Then we cut into smaller cubes into the bowl. Add lemon juice, cinnamon, brown sugar and potato flour. We mix thoroughly.

We heat the oven to 180 degrees Celsius.

We roll out the majority of the dough and line it in the form, bottom and sides.

Then lay out the plums evenly arranging them in the mold.

Roll out the second part and cut it into strips. We put the grid on the plums. Finally, brush with beaten egg and sprinkle with almond flakes.

Bake for 60 minutes and then cool. We can sprinkle with powdered sugar.

Bon Appetit!

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