Everyone runs to the woods for mushrooms. On the mn portalsóceps photosów and mushroomóin wholesale quantities. Finally there are mushrooms and there is beautiful sunny weather. In this mushroom frenzy, however, let’s not forget that the plum season is coming to an end and it’s the last moment for… PLUM TART.
Attention. Warning. She is addictive.
- 1 – 1.5 kg plums
- 0.5 kg of reszel flour
- 250 g of butter
- 3/4 cup sugar
- pinch of salt
- 1 egg
- 1.5 tablespoons of ice-cold water
From flour, sugar, salt, egg and butter, knead the dough. Note that you can not knead for a long time. To make the work go smoothly, cold and hard butter (it has to be like this) should be cut into cubes. If the dough does not want to take a compact form, add cold water. After kneading, wrap the dough and put it in the iceboxówki at approx. 0,5 hours.
Meanwhile, we wash and stonewall the plums. Cut each plum into four being careful not to cut all the way through.
Roll out the cooled dough and line the tart mold. Prick with a fork in several places. Putting the plums in.
Bake the tart at temp. 220 degrees for about 30 – 40 minutes.
You can sprinkle with cinnamon, powdered sugar, caramel. You can, but you don’t have to without additivesów is also delicious.
This article was added by the company
Our mill is located in the heart of Warmia and Masuria, postród fertile pól famous for its cropsóconsumable. This advantageous location allows us to produce flour from raw materialsóin the highest quality. Flour from "Millnomagu" is 100% natural.
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