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From: flour, butter, salt, sugar, vanilla and egg, make a tender dough for tarts. After all the ingredients are incorporated, and the dough is elastic, homogeneous and non-sticky, put it in a disposable foil, flatten it and refrigerate it for an hour.
Meanwhile, prepare the filling: the plums are washed, wiped off with water and cut into quarters.
After an hour, take the dough out of the fridge and spread a sheet about 6 mm thick on the floured board. Put the sheet in the baking tray (if you use a regular tray, it must be greased with butter and lined with flour), prick with a fork and sprinkle the semolina evenly on the bottom of the tray.
Place the plum plums in a circle on the bottom of the tray, all around, until they cover the entire surface. Sprinkle the brown sugar over the plums and place the pieces of butter in place.
Grease the tart (dough and filling) with 1 beaten egg and put in the preheated oven, at medium temperature, for 30-35 minutes.
Remove from the mold and portion carefully, only after it has cooled completely.