Linzer Tart with Plums

How to prepare linzer tart with plums

1. Take the butter out of the refrigerator and cut it into cubes. Leave at room temperature for about 15 minutes to soften a bit.
2. Mix the flour, sugar, salt and baking powder in a bowl.
3. Put the butter cubes into the flour and mix to coat the cubes with flour. Then rub the butter and flour between your fingers until you have something resembling breadcrumbs (it's ok if some larger pieces of butter remain).
4. Add the sour cream mixed with the egg yolk. Knead the dough until the flour is fully absorbed and you have a smooth, non-sticky dough.
5. Divide the dough into two equal pieces. Place each piece on plastic wrap and flatten. Refrigerate for between 30 minutes and 1 hour.
6. While the dough is in the refrigerator, halve the plums, remove the pits and slice them. If they're very ripe (soft), mix them with the rest of the filling ingredients only before putting them in the pan; if they're firmer, you can add the rest of the ingredients now so they have time to macerate a bit.
8. Put parchment paper on the work surface and dust lightly with flour. Roll out one piece of dough to a size slightly larger than the pan (28 x 18 cm). The dough only needs to come up slightly on the sides of the pan, so rolling the sheet to 32 x 22 cm is fine.
9. Place the sheet in the pan (I put parchment paper on the bottom). Put the pan in the refrigerator while you roll out the other sheet.
10. Roll out the second sheet to the size of the pan. Cut lengthwise strips about 1 cm wide, using a pastry wheel.
11. Remove the pan with the dough from the refrigerator and arrange the plums on top. Make sure to distribute them evenly on the base and if possible lay them on their sides, they settle better.
    * when rolling out the sheets, if the dough tends to stick a bit (a sign that you've worked too slowly or it's very hot outside), put the sheet in the refrigerator as is for 5-10 minutes and then continue rolling
12. Arrange the strips cut from the second sheet in a lattice pattern over the plums.
14. Bake the tart at 200°C for 35 minutes (until the lattice is golden).
15. As soon as you take it out of the oven, you can dust it with vanilla powdered sugar. Ideally, cut it after it cools. It's good warm too, but won't cut nicely. It's even better the next day and cuts perfectly.
    

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