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Plum koláč (švestkový koláč): recipe illustration
Snacks & baking

Plum koláč (švestkový koláč)

A shortcrust tart topped with halved plums arranged in a rosette and sprinkled with sugar and cinnamon. This is the late-summer koláč, made when the plums are at their ripest.

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Ingredients

Ingredients

Garniture

Finition

Spices & seasoning

Optional extras

On the side

Nutrition facts

380 kcal per serving

Protein
5.9 g
Carbohydrates
54.6 g
of which sugars
28 g
Fat
14.6 g
Fiber
3.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, sugar, salt and the cold butter cut into cubes until you get a sandy texture.
  2. Add the egg yolk and cold milk, then bring together quickly into a dough without overworking it.
  3. Wrap and chill for 30 minutes.
  4. Halve the plums and remove the stones.
  5. Roll out the dough into a 26 cm tart tin, pressing up the edges.
  6. Mix the sugar, starch and cinnamon, then sprinkle over the base of the dough.
  7. Arrange the plum halves skin side up in a tight rosette.
  8. Brush the edges with egg yolk and milk, then bake at 180 °C for 35 to 40 minutes, until the pastry is golden and the plums are candied.

Variations and tips

Almond flavour. Scatter flaked almonds over the plums before baking.

Using what you can find. Damsons or mirabelles can replace Czech plums.

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Original Ecomely recipe.