Plum linzer tart

If we talk about plum season in August, the first thing what I remember is that plum linzer tart which springs from one of our old family cake recipe book with purple cover included 800 salt and sweet recipes. When I was small we opened it many times with mum, we always wrote remarks on the margin next to recipes with our experiences and modifications or with just a simple comment that it's "very delicious" or "don't try it again"! 

A few years ago I borrowed this book from mum and for sure this will be also the first one what I'll put in my luggage when I move to Stockholm. It contains several salt and sweet, basic and special, easy and difficult recipes from all over the world but especially from the Hungarian kitchen.

Since we are in the thick of the plum season, I bought half kilo plum at the fruiterer on the way home yesterday. My day was quite stressful at work yesterday so I was looking forward to arrive home and start to bake which means entertainment for me in the end of the day.

This was my and my colleague's brekfast today.The result was perfect as always, my colleagues seemed satisfied. :)

Ingredients:

For the dough:
30 dkg flour (15 dkg spelt + 15 dkg all purpose flour)
12 dkg butter or marge
5 dkg sugar
10 g vanilla sugar
1/2 lemon's zest
2 egg yolks
1 tablespoon rum flavour

For the filling:
50 dkg plum
1/2 lemon's zest
1 teaspoon cinnamon
2 tablespoon castorsugar

+ semolina

1. Knead the short pastry as usual. In a big bowl crumb the flour with the butter, add the castor sugar, vanilla sugar, egg yolks, lemon zest and rum, mix the ingredients and knead the pastry by hand very quickly. Put it in the fridge for about 30 minutes to chill.

2. While the dough chills in the fridge, wash the plums, cut into 4-8 pieces (depend on their size), sprinkle with the cinnamon, castorsugar, lemon zest and mix with a wooden spoon.

3. After 30 minutes preheat the oven to 200°C and as preparing a 26-28 cm round and 2cm deep pie plate, oil properly in order the pastry not to get stuck in it. Cut off a third of the pastry and set aside while you roll out the rest. Roll the dough to 26-28 cm round shape, leaving a slight overhang. Roll it up to the rolling pin and place the dough in the pie plate.

4. Sprinkle some semolina on the bottom of the tart (so the dough won't get soaked by the plum) and pile the plum on the pastry-lined pie plate. Roll the remaining third of pastry to a rectangular shape, with a knife or a pizza cutter cut 1 cm wide pastry stripes and place on the plum in lattice shape.

5. Bake the tart in the preheated oven for 15 minutes with 200°C, then turn to 180°C and bake for another 15 minutes. If the bottom is not baked yet but the top is golden brown, cover the tart with aluminium foil and bake until ready.