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A classic Swiss recipe either as underweek dinner or as dessert
Ingredients
- 125 g butter
- 250 g flour
- 40 g sugar
- 1.25 dl cold water
- 750g plums with stone (= approx. 600g fruits)
- 1dl milk
- 1dl cream
- 1 egg
- 1 tablespoon Maizena (corn starch)
- 3 tablespoons sugar
- 3 tablespoons of ground hazelnuts.
- icing sugar
Instructions
- Cut 125 g butter into cubes add 250 g flour and 40 g sugar and knead to a crumbly mixture by hand.
- Add 1.25 dl cold water and knead with a kitchen machine until it is a homogeneous dough (approx. 5 minutes).
- Put the dough ball in cling film and cool for 2 hours in the refrigerator.
- Pit the plums and cut them into quarters
- Mix milk, cream, egg, Maizena and sugar well together
- Roll out the dough to a circle (3mm thick, approx. 35cm diameter) and place it on a baking tray lined with baking paper.
- Pierce the dough tightly with a fork and sprinkle with the ground hazelnuts.
- Layer the plums in a brick shape and pour over with the milk-egg mixture
- Bake in the lower half of the oven at 200 degrees for about 40-45 minutes.
- Cool on a grid and dust with icing sugar before serving.