Love this time of the year with all the peaches, plums and fresh apples locally available. I’ve felt like making a traditional Swiss Plum Tart. Simple way of using any kind of fruits. Flaky, buttery crust, plums, cinnamon and I added a small Canadian touch by using maple syrup-simply delicious!
Plum Tart / Zwetschgenwaehe
- 150 g white spelt flour
- 1/2 tsp salt
- 75 g butter, cold, cut into small pieces
- 3 – 4 tbsp cold water
- 2 tbsp ground hazelnut or almonds
- 8 – 9 plums / Zwetschgen, cut into 1/4
- 100 ml cream
- 1 egg
- 3 tbsp maple syrup
- 1 tsp cinnamon
-In a medium bowl add the flour and salt. Mix in the butter with your hands until small crumbs form, add 3 tbs of water, mix until well combined, adding more water if needed. Do not knead to long. Refrigerate for 30 min.
-Grease and flour a 26 cm tart or pie form. Preheat oven to 375 F (convection setting).
-Roll out dough and fit into prepared tart form. Sprinkle evenly with the ground nuts.
-Whisk together the cream, egg, maple syrup and cinnamon.
-Arrange plums and top with the cream.
-Bake in preheated oven for about 30 min.
-Dust with some icing sugar, can be served with whipped cream.
You can find me on Instagram: littleswisslittlecanadian