Ingredients
Yield Recipe
Cake dough, grated
500
g
wheat flour 400
225
g
butter
175
g
water
7
g
table salt
Dried plum filling with Vieille Prune
820
g
prunes, dried, pitted
80
g
Vieille Prune (40% vol.)
15
g
vanilla sugar
20
g
lemon paste
65
g
water
Vieille Prune jelly
163
g
jelly, clear
37
g
Vieille Prune (40% vol.)
Additional ingredients
2'000
g
plums, frozen, quartered
100
g
wheat flour 720 (for rolling out)
Production
1
Pastry dough, grated
Rub the flour and butter together. Dissolve the salt in the water and add. Mix briefly until a homogeneous dough forms.
Portion the dough, wrap well, and let rest overnight in the refrigerator. Use cold for further processing.
2
Dried plum filling with Vieille Prune
Mix the dried plums with the Vieille Prune liqueur, cover and let infuse overnight.
The next day, add the vanilla sugar and lemon paste and process in a Stephan mixer (or food processor) into a smooth purée. Add the water at the end, adjusting the amount to achieve the desired consistency.
Storage: The filling, tightly sealed, can be kept in the refrigerator at about 5°C for up to 3 weeks.
3
Vieille Prune jelly
Mix the jelly with Vieille Prune, bring to a boil, and keep warm for immediate use.
4
Rolling the dough
Roll the pastry dough to 1.7 mm thickness, loosen it well, and briefly chill in the freezer at –18 °C.
Cut 17×17 cm squares and line wooden frames (13×13×2.5 cm, e.g. Panibois) with them. Remove any excess dough with a rolling pin. Place the lined molds on trays lined with silicone paper.
5
Filling the tarts
Pipe 100 g of the dried plum filling into each tart.
Top evenly with 200 g quartered plums.
Note: These tarts can be prepared in advance and stored uncooked in the freezer. When needed, bake the filled and topped tarts directly from the freezer.
6
Baking
Bake in a moderately warm oven with good bottom heat for about 45 minutes until crisp.
7
Finishing
Let the tarts cool completely. Then glaze with Vieille Prune jelly.
Evaluation