Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1 egg yolk
- 1 tbsp cold water
- 4 medium-sized plums, pitted and sliced
- 2 medium-sized potatoes, peeled and thinly sliced
- 1/2 cup heavy cream
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of ground nutmeg
Special equipment needed:
- 9-inch tart pan with removable bottom
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Add the egg yolk and cold water to the mixture and stir until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. Roll out the chilled dough on a lightly floured surface to fit the tart pan. Transfer the dough to the pan and trim the edges. Line the crust with parchment paper and fill it with pie weights or dried beans.
5. Bake the crust for 15 minutes. Remove the parchment paper and weights and bake for an additional 5 minutes until the crust is lightly golden. Let it cool.
6. Arrange the sliced potatoes and plums in the cooled crust.
7. In a small mixing bowl, whisk together the heavy cream, brown sugar, vanilla extract, cinnamon, and nutmeg. Pour the mixture over the potatoes and plums.
8. Bake the tart for 40-45 minutes until the filling is set and the crust is golden brown.
9. Let the tart cool for at least 10 minutes before serving.
Time:
Preparation time: 45 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 330
Fat: 19g
Carbohydrates: 36g
Protein: 4g
Sodium: 90mg
Sugar: 16g
Substitutions for ingredients:
- You can use any type of fruit instead of plums, such as apples or pears.
- You can use sweet potatoes instead of regular potatoes.
- You can use half-and-half instead of heavy cream.
Variations:
- Add chopped walnuts or almonds to the filling for extra crunch.
- Sprinkle the top of the tart with granulated sugar before baking for a crispy crust.
- Add a tablespoon of lemon juice to the filling for a tangy flavor.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to ensure a flaky crust.
- Use a sharp knife to thinly slice the potatoes and plums.
- Blind-baking the crust before adding the filling will prevent it from getting soggy.
- Let the tart cool completely before slicing to ensure the filling sets properly.
Storage instructions:
Store the leftover tart in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tart in a preheated oven at 350°F for 10-15 minutes until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Dust the top with powdered sugar for a beautiful finish.
Garnishes:
Garnish the tart with fresh mint leaves or whipped cream.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Serve the tart with a side salad or roasted vegetables.
Troubleshooting advice:
- If the crust is too dry, add a tablespoon of cold water at a time until the dough comes together.
- If the filling is too runny, bake the tart for an additional 5-10 minutes until it sets.
Food safety advice:
Make sure to wash your hands and all utensils before preparing the ingredients. Store the tart in the refrigerator to prevent bacterial growth.
Food history:
Tüffel un Plum Tart is a traditional German dessert that originated in the Rhineland region. It is typically served during the fall and winter months when plums and potatoes are in season.
Flavor profiles:
The tart has a sweet and savory flavor profile with a buttery crust, creamy filling, and tangy plums and potatoes.
Serving suggestions:
Serve the tart warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
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