The rustic tart is in my opinion one of the most excellent discoveries of the last year. I don't think it's possible to make an easier cake. You only need to knead a smooth dough and use good quality ingredients. There's nothing else to it. You can even roll the dough any old way you like. You don't need to worry about uneven edges and you don't need to use a tart mould. You can use any fruit you like, such as pears, apples, peaches or nectarines. I like it best with plums. The cake smells excellent, looks beautiful and doesn't need a lot of work. It is simply a perfect cake.

Ingredients:
dough
130g wheat flour
3 tablespoons of wheat meal
4 tablespoons of minced almonds
2 tablespoons of caster sugar
2 tablespoons of cream
120g of butter
stuffing
6 plums
1 teaspoon of cinnamon
1 teaspoon of wheat flour
3 tablespoons of brown sugar
2 tablespoons of milk

Make and knead a smooth dough from all the ingredients. Cover with a plastic wrap and leave in the fridge for an hour.
Heat the oven up to 180C. Cover a baking sheet with some baking paper.
Wash the plums, remove the stones, and cut them into quarters. Add one tablespoon of brown sugar and cinnamon and mix them in.
Roll out the dough to the thickness of about half a centimeter. Don't worry about ragged edges. Mix one teaspoon of flour and one teaspoon of brown sugar. Sprinkle it onto the middle of the dough. Leave a clean 5-cm edge. Arrange the plum pieces. Turn the edge of the dough inwards. Smooth the edge with some milk and sprinkle with the rest of the brown sugar. Bake for 50 minutes.

Enjoy your meal!

Try also:
Sweet beginning of the autumn – pumpkin tart
Peaches with an oat and coconut crumble topping
Vanilla-almond tart with pears