Easy Plum Tart Recipe In Cups

Short Pastry Dough

1. Start by Preheating your oven to 400F ( 200C). Spread butter in the tart pan. In a large bowl, add the butter, all purpose flour, salt and sugar and mix by hand or with a paddle attachment using a mixing machine until mixture becomes a fine crumble.
2. Once the mixture has a crumble consistency add in the water and mix just until the dough is developed. Dough should have a smooth consistency. Flat the finished dough and refrigerate for at least 1 hour before use. On a lightly floured surface, roll and sheet the dough to about 1/8 inch approximately 3mm thickness. Using the rolling pin transfer the sheeted dough to the tart pan and cover completely. Trim off excess dough around the rim of the tart pan. Poke the dough at the base of the tart pan with a fork.

Plum Filling

1. Filling: Spread evenly the breadcrumbs in the bottom of the tart pan. The breadcrumb will create a protective layer at the base from the moisture/water migration from the plums and ensure your short crust will remain crisp.
2. Cut the plum in half and remove pit ( SEED) Make a small cut lengthwise at one end of the plum then arrange the plums in the tart shell.
3. Baking: Bake the tart for 30-40 minutes or until the crust is golden and the plums are tender.
4. Garnish: Mix together the sugar and cinnamon powder and sprinkle on top of Tarte aux Quetsches ( Plum Tart) Cool down for 10-15 minutes and serve.