Plum tart

90 min
Quinoa flakes

Procedure

1

Preheat the oven to 160 °C. Grease a low round cake tin (22cm) with butter.

2

Place the flour, amaranth flakes, margarine, sugar, egg yolk and a little salt in a bowl. Cut the margarine through the flour mixture with two knives, until the margarine is cut into small cubes. With cool hands, quickly work the dough into a firm ball. If the dough is too dry, add a tbsp of cold water. Put the dough in a plastic bag, and refrigerate for half an hour.

3

Halve the plums, remove the stones and cut into slices.

4

Line the cake tin with the dough. Place the plums onto the dough, overlapping slightly. Sprinkle the plums with the cinnamon and sugar.

5

Place the tin in the oven and bake the tart for 45 minutes, until golden brown.

Ingredients

  • 140g flour
  • 40g De Halm amaranth flakes
  • 100g chilled vegetable margarine
  • 65g cane sugar or castor sugar
  • 1 egg yolk
  • Salt
  • 8 to 10 plums
  • 2 tsp cinnamon
  • 1 tsp sugar