Lots of my insta friends can’t bear the warm temperature standing in the kitchen switching the oven to 200 degrees C or above to bake. They rather crawl up to the freezer to get some ice cream to cool them down. I have to be honest – I am loving this summer. It is actually summer, eventually a proper summer in the UK. Shall I say it again? SUMMMMMMER
Unfortunately the negative impact is on the crop missing the water. Luckily the homeowners not being on a meter can water at least some parts of their garden. Courgettes, squashes and brussel sprouts are suffering.
I adore all summer fruits like peaches, apricots, raspberries and plums. My Czar tree had lots of flowers this spring so I was looking forward having a tremendous harvest unaware of the coming obstacles: a very hot British summer, pigeons love the flowers and wasps the fruit! Never ever I would have thought standing on a rather high ladder equipped with a running hose in one hand and picking while splashing water with the other. It was a fight who gets them first: the wasps or me! I could save just enough to make two tarts.
Austrian Plum Tart – Zwetschgenkuchen
In Austria there is a type of plum which is called ‘Hauszwetschge’ (house plum). They are ripe in early autumn, small oval shaped, dark purple outside and green to dark yellow inside; eatable straight or cooked. Few years ago I planted a similar variety called Czar. They taste just like the one from my childhood memories but are more round shaped.
Here is a photo of the ‘Hauszwetschge’ which I bought in France last year.
For the sweet dough base
- 300 g Organic Strong wheat flour
- 1 tsp. Sea Salt
- 100 g Unsalted Butter Cold and cubed
- 150 mL full fat milk can be more dependend on flour
- 15 g Fresh Yeast or one sachet dried yeast
- To make the base put the flour and salt in a bowl and mix. Add the cubed butter and crumble through. Dissolve the yeast in the milk, add to the flour and mix either by hand or ideally with a hand held mixer using the dough hooks. Let prove for 1 hour.
- Put ground almonds, sugar, cinnamon and eggs in a bowl and mix to a paste. Roll your dough out on a floured surface and line your tart dish(es). Spread the almond paste on top and cover with your plums or other soft fruits like apricots or peaches. You can sprinkle with almond slivers.
- Pre-heat the oven to 190 C degrees fan and bake for 25 minutes. The dough should have a crusty colour and the fruits should be slightly caramelised but not burnt.
The dough and almond spread is enough for one 26 cm diameter tart and a smaller one of 18cm diameter.