Autumn delight: Easy apple tart with plums for homebakers

When I put this cake into the oven, everyone starts bustling around the kitchen, awaiting the dessert to be ready. It smells so lovely that it immediately makes your stomach growl. Everyone who tries a piece will ask for the recipe.

Autumn smells like apples and plums. These fruits are currently reigning at the market stalls, tempting with their colours and flavours. I can't imagine not using them for delicious pastries that fill the house with an aroma better than any air freshener, scented stick, or candle. Instead of choosing whether to make a plum cake or an apple pie, I go for a delicious fruit-filled apple tart.

The description alone makes you want to start eating a thin layer of shortcrust pastry, a layer of apples, pieces of plums, and a crispy crumble. However, you have to bake the cake first; fortunately, there's nothing complicated about it.

This recipe is easy and quick, and the end result always impresses. I don't know anyone who hasn't succeeded with this cake, making it the perfect dessert for those who aren't skilled at baking.

Ingredients:

Cake:          

• 300g of flour,
• 150g of sugar,
• 120g of butter,
• 2 eggs,
• 1 teaspoon of baking powder,
• 1 teaspoon of vanilla sugar.

Filling:        

• 500g of apples,
• 250g of plums,
• 2 tablespoons of sugar,
• 1 tablespoon of jelly (e.g., strawberry),
• 1/2 teaspoon of cinnamon.

Instructions:            

1. Knead the dough from the flour, butter, sugar, eggs, baking powder, and vanilla sugar.
2. Roll out half of the dough and place it at the bottom of a springform pan. Poke it with a fork.
3. Place it in the oven preheated to 180°C for 20 minutes.
4. Wrap the remaining dough in plastic wrap and put it in the refrigerator.
5. Peel and cut the apples and plums. Mix them with sugar, cinnamon, and jelly. If the fruits are juicy, you can use jelly of a different flavour or omit it.
6. Place the mixture on the pre-baked bottom part of the cake.
7. Grate the remaining dough and sprinkle it on top of the tart. Bake for another 30 minutes at 180°C.

Decorate the baked and cooled cake with powdered sugar or homemade icing. You can also serve it warm, accompanied by a scoop of your favourite vanilla or cream ice cream. Enjoy!