With the last plums of this summer I went for a plum cake (or to put it more elegantly a plum tarte). It turned out nicely moist and not too sweet.
In the original recipe the blindbaking takes only 10 minutes but this proved way too short. I used a tarte pan with a removable bottom and half the topping drained away before I could place it onto a sheet pan.
Adapted from essen & trinken 09/2011
250 g flour
135 g soft butter
75 g sugar
750 g plums
4 Tbsp sugar
1/4 tsp ground cinnamon
250 ml cream
parchment paper and beans for blindbacking
Quickly knead together the flour with 125 g of butter, sugar and the egg. Butter a 28 cm tarte pan with the rest of the butter and set aside. Evenly distribute the dough inside the pan. Place in the fridge for 1 hour. Preheat the oven to 200°C. Remove the stones from the plums and cut into halves or quarters. Whisk together sugar, cinnamon, cream and eggs. Remove the dough from the fridge, place parchment paper and beans on top of the dough and bake for 20-30 minutes.
Remove the tarte from the oven and lower the temperature to 180°C. Place the plums on the tarte and pour over the egg mixture. Bake for about 45 minutes.