Plum Tart with Strawberry Yogurt Sauce

For the plum tart, butter a tart pan well and line the bottom with the puff pastry. There should remain a rim of about 2-3 cm high. Cut away any excess. Wash and quarter the plums. Cover the puff pastry with the quartered plums, cover with honey and bake in the oven at 180°C for about 30 minutes.

Rinse the strawberries and mash them with calvados and powdered sugar. Cook a sauce with yogurt, the juice of one lemon and powdered sugar and spread it on the edge of a flat plate. Drizzle the strawberry puree over the yogurt and make a pattern with a wooden skewer.

Arrange the sauce together with a piece of plum tart on a flat plate and finish with powdered sugar and mint leaves.

Preparation Tip:

The plum tart can also be prepared with apricots or peaches, depending on the season.

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