Prvo napraviti testo za korpicu. Rukom izmesiti glatko testo bez grudvica od sledećih sastojaka: 250g omekšalog putera na sobnoj temperaturi, 200g prah šećera, prstohvat soli, 500g brašna, 4 žumanca, 4 kašike ledenog mleka ili vode. Masu oblikovati u valjak, uviti u streč foliju i odložiti u frižider na najmanje 1h, ili u zamrzivač (ako ćete ga upotrebiti nekoliko dana kasnije). Da biste testom što jednostavnije obložili modlu za tart, treba ga seći na kolutove debljine oko 5mm. Kolutove poređati po dnu modle i uz ivicu, kao slagalicu, a onda prstima lagano pritiskajući doterati ivice i popuniti praznine. Ovako je mnogo jednostavnije nego razvlačiti testo oklagijom pa ga rastanjeno prebacivati u pleh.
Ova masa je dovoljna da se naprave dve korpice za tart u plehu sa rebrastom ivicom, prečnika oko 27cm. Drugu korpicu možete čuvati, nepečenu, u zamrzivaču i upotrebiti je drugi put.
Kao alternativa, može da se upotrebi i gotovo lisnato testo, mada je lepše sa ovim klasičnim sipkavim testom.
Preko testa poređati šljive bez koštica isečene na pola, tako da srednji deo bude okrenut na gore. Preko voća posuti 150-200g pečenih samlevenih lešnika, pa preko toga posuti 150g šećera. Staviti tart da se peče u rerni prethodno zagrejanoj na 170C. Kada je tart skoro sasvim pečen (testo porumeni, šljive smekšaju i puste sok), preliti ga ovim prelivom: žicom umutiti 3 cela jaja, 2 žumanca, par kašika šećera. Zatim posuti sa malo cimeta i vrati u rernu da se preliv zapeče.
Tart ostaviti da se malo prohladi (petnaestak minuta), posuti šećerom u prahu i poslužiti. Ukoliko su svi nestrpljivi, može da se posluži odmah.
Sastojci: za dve korpice od testa prečnika oko 27cm - 250g putera, 200g šećera u prahu, prstohvat soli, 500g brašna, 4 žumanca, 4 kašike ledenog mleka ili vode; za nadev - oko 800g svežih ili smrznutih šljiva, 150-200g pečenih samlevenih lešnika, 150g šećera; za preliv - 3 cela jaja, 2 žumanca, par kašika šećera, malo cimeta.
Plum tart
Purple, rustic plum tart, a perfect way for evening family gathering. Although the plum season has passed, it is tasty even if frozen fruit are used.
First make the crust. In a bowl combine smooth dough using following ingredients: 250g butter, softened at room temperature, 200g icing sugar, a pinch of salt, 500g flour, 4 egg yolks, 4 tablespoons cold water or milk. Knead mixture to form nice dough, form a cylinder, wrap it in plastic, and refrigerate at least 1 hour, or put it in the freezer (if you will use it a few days later). To make things easier for lining baking shit with dough, cut it into slices about 5mm thick. Align the bottom and the edges of baking shit with doughs slices, as a puzzle, and then gently press with your fingers to fill gaps. That's much easier than using a rolling pin. This pastry mass is enough to make two crusty baskets, diameter of about 27cm. Another unbaked pastry basket, can stay in the freezer ready for use next time.
As an alternative, ready made puff pastry can be used.
Over the dough layer arrange prunes cut in half, with the central part facing up. Over the fruit layer sprinkle 150-200g roasted grounded hazelnuts, and then sprinkle 150g of caster sugar. Bake the tart in a pre-heated oven (170C). When tart is almost completely baked (browned, plums soften and juicy) pour the egg dressing: whisk 3 whole eggs, 2 egg yolks, a few tablespoons of sugar. Then sprinkle with a little cinnamon and put back into the oven until eggs are done.
Allow tart to cool a little bit (15 min), sprinkle with icing sugar and enjoy the taste. If you are impatient to wait, it can be served immediately.
Ingredients: for pastry - 250g butter, 200g caster sugar, pinch of salt, 500g flour, 4 egg yolks, 4 tablespoons cold water or milk, for the filling - about 800g fresh or frozen Plum, 150-200g roasted grounded hazelnuts, 150g caster sugar; for dressing - 3 whole eggs, 2 egg yolks, a few tablespoons of sugar, a pinch of cinnamon.
