Plum and apple tart

“I became interested in cooking at the age of thirteen, it was like falling in love at first sight. Culinary is a kind of art for me, and each dish is a piece of art.

Initially, cooking was a hobby for me, but soon I decided to master it on a professional level and entered the Culinary Academy. After graduating from the Academy, at the age of 18, I first entered in a large kitchen, which fascinated me and I was even more attracted by cooking.

I am already 21 and I am more actively involved in cooking and I am more excited about each dish than I was when I was 18.

I am currently working at two objects and I am trying my best to gain experience and do the best job, which I love the most!

Today I decided to prepare a dessert, a tart with plums and apples, which will remind you of home-made cake tastes as soon as you taste it, and this is exactly my goal.” - Salome Sichinava

Preparation Time

60+ mn

Difficulty

Medium difficulty

CAL

250-500 calories

Type of Food

Dessert

Goes with

Limonati by Borjomi Adjarian Mandarin

Recipe author

Salome Sichinava

Ingredients

Flour

180 gram

eggs (one whole, and one yolk)

2 piece

Butter

115 gram

Salt

1 a pinch

plums (large size)

15 piece

apples (medium size)

3 piece

potato flour

3 table spoon

Ground cinnamon

1 teaspoon

Black rum

2 table spoon

Powdered sugar

110 gram

step

First we make the tart dough - we mix flour and salt, we add diced (cold) butter and start mixing until we get a homogeneous mass and then we add powdered sugar and flour.

step

We start kneading the dough until it is bound. Then put the dough in a fridge for 10 minutes.

step

After resting, roll the dough and place it on a baking mold. Bake only the tart base at 170-180 degrees for 15 minutes.

step

To make the filling, cut the plums in half and the apples into medium-sized cubes and add powdered sugar, black rum, starch and cinnamon. Stir well and rest for a while for a liquid to separate. Let baked base to cool, add the fruit filling and cover with a thin layer of dough. Prepare egg cream - add a little water to an egg yolk and apply to the tart, add a little sugar and bake again at 190 C for 15-20 minutes until golden.

Serve

Bon Appetite!

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