KACHEN #28 (Autumn 2021) English Edition

TYPICALLY LUXEMBOURGISH
A
nne Lommel, photographer and
hobby cook, presents her family recipe
for a delicious seasonal plum tart.
Find more of her recipes on Instagram:
lommelscuisine
Serves 6
45 minutes
40 ‒ 45 minutes
For the tart
› 1 kg plums
› 250 g flour
› 125 g butter, room temperature
› 1 egg, room temperature
› 3 - 4 tbsp water or cream
› 3 tbsp sugar
› Pinch of salt
› 1 level tsp baking powder
› 1 large cake pan (or 6 small ones)
For the whipped cream
› 250 ml cream
› 2 tbsp sugar
1 Place the flour and baking powder in a bowl and add the butter.
Rub together with your hands for 5 minutes.
2 Create a mould in the middle, crack in the egg, add the salt, water
and sugar. Knead everything together with your hands to form a dough
and shape into a ball.
3 Grease the cake tin(s) with a little butter, roll out the dough thinly and
place in the tin. Poke small holes with a fork. If there is any dough left over,
simply form it into a ball again and roll it out for other small baking tins.
4 Preheat the oven to 180 °C top/bottom heat.
5 Wash and pit the plums and cut into quarters or halves.
Arrange the plums on the pastry and place in the oven for 40 - 45.
Remove from the oven and leave to cool.
6 Mix the cream with two tablespoons of sugar and whisk with a hand
mixer for a few minutes until the cream is stiff. Serve the cream
as a topping for the cake.
95
KACHEN No.28 | AUTUMN 21