I ate several types of crumble, but my mom’s one is the best of all and I want to share it with you. And I am sure you want to make it again and again….
- 2 apples
- 5 big plums
- 2 tablespoons of golden caster sugar
- 1 pinch of spices (cinnamon, nutmeg and gloves)
- Zest and juice of 1/2 lemon….I forgot it on the pic…:-)
- 150 g of flour
- 100 g of cold butter
- 50 g of golden caster sugar
- 1 pinch of salt
Heat the oven to 200 degrees. Grease bottom and sides of a square pan with butter.
Slice apples and plums. In a medium bowl mix them together with the sugar, the spices, the lemon juice and zest.
Put the fruitmix in your buttered pan.
In another bowl mix together the flour, sugar, salt and the cold butter and work them with your fingers until pea sized lumbes are formed.
Top the fruit mixture with the crumbles.
Put into the oven and bake until golden brown and the fruit bubbly. It takes about 45 minutes.
Serve warm or at room temperature with cream, vanilla ice or clutted cream.
I like to eat the crumble in the morning in my jogurt….!!!
So easy, so fast, so yummy….this tart is an excellent end of summer recipe, when plums are ripe and sweet. Try it, I hope you will like it. My brother didn’t stop eating and eating….:-)
Ingredients: for the dough
- 200 g of flour
- 75 g of sugar
- a pintch of salt
- 1 egg
- 140 g of softened butter
Ingredients: for the topping
- 6 big ripe plums
- 3 eggs
- 500 g of ricotta or quark
- 100 g of sugar
- 3 tablespoons of instant vanilla pudding powder
- 1 tablespoon of fresh lemonjuice
- 1 tablespoon of not treated lemonzest
Mix the flour with the sugar and the salt and put it on your kitchenboard, add the egg and the softened butter cutted into small pieces.
Knead all together, wrap the dough in cellophane and put it in the fridge for 30 minutes.
Preheat your oven on 180 degrees.
Take a sheet of bakingpaper and roll the dough 1/2 cm.
Wash the plums and cut them in quarters.
Separate the egg yolk from the egg white.
Put in a bowl the ricotta, the yolks, the sugar, the pudding powder and the lemon juice and zest.
Mix all together.
Beat the eggwhites.
Add them to the eggyolk ricotta cream and mix softly together.
Put the rolled dough in a tart shell.
Use the overlapping dough borders to prepare your crumble, adding 2 tablespoons of sugar and 1 of flour.
Cover the dough with the filling and put first the plums then the crumble on top.
Put the tart in the oven and bake from 35 to 45 minutes or until golden brown.
And now enjoy your yummy plum tart…!!!
Yeaaahhh…my first recipe written in english…:-))) I hope I didn’t make too many mistakes…:-)))
L’altra sera sono stata invitata a cena da amici e mi sono offerta di portare il dolce. Ma presa dalla pigrizia non avevo voglia di uscire a fare la spesa, nevicava e faceva freddo.
Quindi ho aperto frigo e dispensa guardando cosa avevo in casa e cosa potesse usare per fare una torta….anzi, ora che mi viene in mente ho pensato ad una torta alle carote, ma le carote nel mio frigo non c’erano.
E così è nata questa torta.
Dopo le feste siamo tutti stufi di panettoni e pandori…ci vengono regolarmente fuori dagli occhi.
Ma come spesso capita ne avanzano sempre e buttarli via dispiace…quindi cosa farne? Si ci sarebbe la fetta di panettone abbrustolita con la crema di zabaione…buono…ma…io vi propongo questa ricetta. Continue reading