Switzen Plum Tart
Switzen plums usually appear in mid-autumn. They have deep purple skins and firm green flesh, and their slightly tart taste blends exceptionally well with the sweet-and-sour pastry. No other plum will really replace them, but if you cannot obtain them, be sure to choose a variety that has a good strong flavour.
Ingredients
- 5 oz plain flour sifted
- 3 1/2 oz butter cut in pieces
- 1 tbsp caster sugar
- 1 egg yolk
- pinch salt
- 1 tbsp sour cream
- 1 tbsp toasted breadcrumbs
- 2 tsp ground cinnamon
- 1 lb Switzen plums stoned
- 1 oz caster sugar
topping
- 1 egg yolk
- 1 1/2 oz caster sugar
- 3 floz sour cream
- 2 egg whites
- 1 oz plain flour
Instructions
- Combine the flour with the butter pieces and rub to a fine crumb texture.
- Toss in the sugar. Mix in the egg yolk, salt and enough sour cream to blend it all to a firm smooth paste.
- Roll into a ball, wrap in plastic film and chill in the refrigerator for 1 hour.
- Roll out the pastry and line the base of a 24 cm (9 1/2 in) spring-form tin. Prick all over with a fork. Scatter the mixture of breadcrumbs and cinnamon over the pastry and cover with a close layer of plums. Dredge with sugar.
- To prepare the topping, beat the egg yolk and half the sugar until creamy and pale, and mix in the sour cream. Whisk the egg whites until firm, then beat in the rest of the sugar until the mixture is satiny and smooth. Fold the egg snow and spoonfuls of sifted flour alternately into the main mixture. Spoon over the top of the plums and level out. Bake until well risen and golden.
- Dredge with icing sugar to serve and eat either warm or cold.
Calories: 375 kcal
Carbohydrates: 47 g
Protein: 6 g
Fat: 19g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 109 mg
Sodium: 164 mg
Potassium: 206 mg
Fiber: 2 g
Sugar: 22 g
Vitamin A: 867 IU
Vitamin C: 7 mg
Calcium: 50 mg
Iron: 2 mg