2020-08-13 / test@t
Tart dad with plums
Big purple caramelized plums baked in homemade puff pastry with spicy wine glaze can drive you crazy with the smell alone.
- 1 vanilla pod
- 200 ml red wine
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 cup brown sugar
- 85 g butter
- 65 ml red wine
- 6-8 large strong red plums
- 220 g flour
- 1/4 tsp salt
- 220 g cold butter
- 100 ml cold water
STEP-BY-STEP COOKING RECIPE
Prepare the dough. Combine the flour and salt in a bowl and pour onto a work surface. Cut the cold butter into cubes and add to the flour. Use a knife to chop the butter and flour until the butter is the size of a pea. Transfer the mixture back to the bowl, make a "well" in the center and pour in ice water. Knead the dough quickly and roll into a ball.
Place the dough on a floured work surface and roll out into a rectangle. Fold the dough into a “letter” and place it vertically in front of you. Roll out the dough again into a rectangle and fold in thirds again. Repeat twisting, rolling and folding the dough 6 times.
Place the dough on the parchment and roll into a circle with a diameter of 28-30 cm. Cover with another piece of parchment and refrigerate for 2 hours or 30 minutes. in the freezer.
Preheat oven to 220 ° C.
For the filling, place a cast iron skillet with a diameter of 28–30 cm over medium heat. Add sugar and wait until it melts, stirring occasionally with a wooden spoon or silicone spatula. Leave the sugar on the fire until it turns amber. Cut the butter into cubes and add to the skillet. When the butter has melted and mixed with sugar, pour in the wine and, stirring, cook for 30 seconds. Remove skillet from heat.
Cut the plums into 4 pieces, remove the pit and trim the sharp edge a little, making the wedge flatter. Place the plums in a heatproof skillet in 2 layers.
Remove the dough from the refrigerator and place on the plums, tucking the edge of the dough between the plums and the side of the pan. Place the skillet in the oven and bake for 25-30 minutes, until golden brown.
For the icing, slice the vanilla pod lengthwise and scoop out the seeds. Combine the wine, sugar, vanilla, cinnamon, cloves in a saucepan and bring to a boil. Cook over medium heat for 5-7 minutes until the liquid is half-boiled. Cool slightly.
Remove the cake from the oven. Gently run the spatula along the side of the pan. Cover the skillet with the dish and turn the pie over quickly. Be careful, the caramel is very hot! Pour the icing over the cake and let cool slightly. Serve with ice cream.