Quetschentaart

Ingredients

• 250g flour
• 125g cold butter, cubed
• 60g sugar
• 1 egg
• Pinch of salt
• 1 kg Italian plums (quetsch), halved and pitted
• 2 tbsp sugar, for topping
• 1/2 tsp cinnamon
• 2 tbsp breadcrumbs

Instructions

1. 1Combine flour, salt and sugar, then rub in the cold butter until the mixture resembles coarse crumbs.
2. 2Add the egg and bring together into a smooth dough; wrap and chill for 30 minutes.
3. 3Preheat the oven to 190°C (375°F).
4. 4Roll out the dough and line a greased tart tin, pressing it up the sides.
5. 5Scatter the breadcrumbs over the base to absorb excess juice.
6. 6Arrange the plum halves, skin-side down, tightly in overlapping circles over the base.
7. 7Sprinkle with sugar and cinnamon, then bake for 35-40 minutes until the pastry is golden and the plums are soft.
8. 8Cool slightly before slicing and serve with whipped cream.

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