PLUM COCONUT TARTE WITH HAZELNUT CINNAMON CRUMBLE

plumcoconuttarte (6)

With my all time favorite plum coconut tarte recipe I am going to say goodbye to Summer and say a very warm welcoming hello to Autumn. These beautiful blue and purple plums were to die for. Although I wished to eat them all by myself, I decided to not be so selfish in this case and made a cake out of them that I could share with my family and you. 

This recipe is inspired by a plum cake that is traditionally baked in Germany starting with the season. Of course, there are many different recipes, but we really like crumbles – Streusel and also love to put whipped cream on top. As this is a healthier version, I didn´t serve it with cream. But that is totally up to you. The batter is so soft and the crumbles are super crunchy and moist, that there is no extra cream needed. Most cakes with Streusel I know are often a bit dry, but not this recipe. The coconut oil does make a great job in there.

Summer in Germany started quite early this year and left as quick as it arrived. We had a lot of rainy days here. Which was great for the plants and my pumpkins in the garden. They are growing so well and I am super proud. But you will see for yourself very soon. 

While walking outside these last couple days I could smell the season changing. I really love that about autumn. That fresh breeze of wind that blows around the air. Leaves of the trees slowly changing their colors. All these apples, pears and other delicious seasonal fruits that are soon ready to be harvested. And not to forget all these PUMPKIN. Oh I love this season. 

plumcoconuttarte (10)

In the beginning of the year I was so super motivated and full of ideas of recipes and photography that I was sure 2017 is going to be just great. But I had to find out that my beginning of the year was just in my head super creative. Until now I was only head planning, but didn´t accomplish too much. That´s how it is. As you say, creativity can  not be forced. I was learning the hard way. Not being so hard on myself, I now think it was just that I haven´t been inspired by summer as I am from autumn and winter. To make it short. With this recipe and slowly starting a new season, I am now back with delicious recipes that I will be so happy to share with you ASAP. 

This is a recipe I know for quite a while now and baked it quite often. Sure it would not be my recipe, if I didn´t put a little personal note into it. In other words, just a healthier version of this plum tarte. Instead of butter I used coconut oil which matches perfectly with the plums. I replaced the sugar with maple syrup, that I really love lately. It adds a herb and aromatic taste to it. But of course, feel free to replace coconut oil and maple syrup to butter and brown sugar in the exact same amount as in the recipe.

I put a lot of love and passion into this post – recipe and really hope that you like it. I was shooting two days until I had the result I came up with in my head and until I was content with the photography. Don´t hesitate to contact me in case you have any questions about the recipe! Otherwise have fun with trying out this recipe. The playlist above is that kind of music I like to listen to while baking and having a glass of red wine 🙂

plumcoconuttartePlumIllustration

plumcoconuttarte (1)plumcoconuttarteplumcoconuttarte (5)plumcoconuttarte (3)plumcoconuttarte (9)

 

plumcoconuttarte (7)

 

 

 

plumcoconuttarte (6)

PLUM COCONUT TARTE WITH HAZELNUT CINNAMON CRUMBLES

Ingredients

  • 270 g flour
  • 200 g coconut oil
  • 1 pinch of salt
  • 150 g maple syrup
  • 1 tbsp. iced water
  • 50 g grounded hazelnuts
  • 80 g chopped hazelnuts
  • 2 tsp cinnamon
  • peel of 1 bio lemon
  • 250 g Quark
  • 2 eggs
  • 1 pckg. vanilla sugar
  • 1 pckg. vanilla pudding powder
  • 500 g baking beans (to pre-bake)
  • 1000 kg plums (Zwetschgen)

Directions

Helpful advises:
To prepare the pastry remember that is has to rest at least 1 hour in the fridge. Also calculate blind baking time. To minimize your stress time, you can prepare the pastry a day before and simply store it in the fridge or even in the freezer. If you decide to let it rest in the freezer, make sure not to forget taking out the pastry at least 30 minutes before starting to bake. Otherwise it will be too hard to roll out.
You will find out that the pastry is very soft. That is because of the coconut oil. But that will guaranty a super delicious softly melting and crunchy cake bottom.

COCONUT PASTRY

  1. Preheat oven to 180° C.
  2. In a bowl mix together 190 g flour, 120 g coconut oil (in cubes), 1 pinch of salt, 40 maple syrup with 1 tbsp iced water.
  3. Knead a smooth batter out of ingredients by using your hands or with a food processor.
  4. Form the batter into a ball and wrap it into cling film. Let it rest in the fridge for at least one hour.
  5. While batter is resting, wash your plums, remove the seeds and cut into quarters. Set aside.
  6. Well grease your (tarte) baking pan with coconut oil (or butter)
  7. On a floured surface, roll out your batter in a round form in the size of your baking pan. Cover the pan with the pastry dough and press it evenly into the pan by using your hands.
  8. Go on with pressing the dough up to the edges evenly. Make sure to have a nice edge.
  9. With a folk prick a few times into your pastry dough – helps to prevent bubbles.
  10. Put it in the freezer for another 15 minutes.
  11. After cooling time cover the pastry with baking paper and fill it up with baking beans.
  12. Pre-bake pastry for about 12 minutes. Remove from the oven when it´s light gold brown. Let cool. Don´t worry if it is flaky and soft. It will be wonderful when the cake is completed.
  13. Carefully remove baking beans and paper.

HAZELNUT CINNAMON CRUMBLE MIXTURE

  1. In a medium bowl mix 80 g flour, 70 g maple syrup
  1. In a bowl mix together 80 g butter (in cubes), 80 g brown sugar, 80 g flour, chopped & grounded hazelnuts, cinnamon.
  2. Form Streusel by kneading the dough with your hands.
  3. Put your Streusel dough in the fridge (in bowl). Let them cool and rest while you prepare the vanilla mixture.

VANILLA MIXTURE

  1. In a bowl mix together Quark, eggs, vanilla sugar, powdered sugar (30 g), vanilla pudding powder & cardamom until creamy. Set aside.

COMPLETE

    1. Remove baking beans from your tarts.
    2. Divide the vanilla Quark mixture evenly and fill your tarts or tarte with it.
    3. Peel your pears and cut them into two. Remove the seeds.
    4. You should have 4 halfs now (using 4 tarts). Cut them into thin slices.
    5. Spread them evenly over your cake. Press them gently into your vanilla mixture. I was using 4 tarts, so I sliced respectively one half of the pears that fitted perfectly for each tarte. When you are using one big tarte you can spread them as you want.
    6. Cover now your tarte/s with the Streusel. I left the area where the pears where out. But thats optional and totally up to you.
    7. Slightly press the Streusel onto your cake.
    8. Bake them for another 30-35 mintues. When Streusel start to get brown your tarte/s is ready to enjoy.
    9. Put a ball of vanilla ice cream or whipped cream on it.
    10. Listo!

DSC_9950