Tart with Lemon Cream and Plums
- In addition
- Legume (for blind baking)
- 4 tablespoons brown sugar
- 4 tablespoons ground almonds
- 1 generous pinch cinnamon
For the pastry: combine flour with sugar and salt, pile on a work surface and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add egg and about 2-3 tablespoons of lukewarm water to the well and chop all ingredients with the knife until crumbly. Quickly knead into smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Roll out pastry between two layers of plastic wrap until about 38 cm in diameter (approximately 15 inches). Line tart pan with the pastry, making an edge all around. Cover with paper and weigh down with dried beans. Bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes. Combine remaining pastry with almonds, cinnamon and sugar, process with your fingers until crumbly and spread on a baking sheet lined with parchment paper. Bake for about 12-15 minutes.
Take out tart shell from the oven and remove beans and paper, let cool. Remove crumble from the oven, set aside and let cool. For the cream: combine milk and instant pudding powder, prepare according to package instrucitons and spread cream on top of pastry shell. Refrigerate for 1 hour. For the topping: rinse and halve plums, pit and cut into thin wedges. Rinse herbs and shake dry, chop finely. Arrange plums on top of the cake and sprinkle with crumble and herbs. Serve.