Plum Tart

For the plum tart, place a whole puff pastry, fold it once and roll it out so that you can cut or cut out a circle with a diameter of about 20 cm from it (pot lid!) and leave as little as possible.

Wash the plums, cut in half, remove the seeds and cut into wedges. Preheat oven to 200 °C top and bottom heat.

Melt butter in a pan with a diameter of about 20 cm. Sprinkle in birch sugar and let it melt without stirring.

As soon as the sugar turns light brown, add the plum slices and sauté for about 15 minutes until the juice has reduced to a caramel-like consistency. Mix in lemon zest and juice.

Remove pan from heat and spread prepared puff pastry over plums so that everything is covered. Poke a small hole in the pastry and place the pan in the oven for about 20 minutes.

When the pastry is golden brown, remove the pan from the oven, let it cool a bit, turn the tart out onto a plate and serve.

Preparation Tip:

The birch sugar does not change the taste of the plum tart, but makes it a little less caloric.

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