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JELI
Tarte tatin of plums
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Directions
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Knead for the dough 75 grams of sugar, butter, egg, flour and salt - not too long otherwise it will not remain elastic - into a smooth dough. Pack it in cling film and let it rest in the refrigerator for half an hour.
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Meanwhile, melt the rest of the sugar and 100 ml water into a light caramel. Pour this over the bottom of the cake pan so that it is completely covered.
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Allow to cool slightly and then place the plums with the cutting edge side down in the caramel.
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Preheat the oven to 180 ° C. Roll the dough on a floured surface to a piece, slightly larger than the shape. Place the dough on the prunes and put the edges a little bit in the shape.
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Bake the tarte Tatin golden brown in the middle of the oven for 20-25 minutes. Allow the cake to cool slightly outside the oven and gently place it on a plate.
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Pollinate with a little icing sugar. Delicious with crème fraîche mixed with lime juice.
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Nutrition
510Calories
Sodium0% DV0g
Fat28% DV18g
Protein12% DV6g
Carbs26% DV79g
Fiber0% DV0g
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