Tert di plumu – Plum tarts

At almost every party in the Antilles you get a tèrt di plumu to take home afterwards. Often there is one together with all kinds of other 'kos dushi' (sweets) in a nice box.

Especially at weddings it is tradition to give the guests a package with goodies. Perhaps under the guise of “we know that you are already full of all the tasty snacks… but that way you also have something to snack on tomorrow!

Recipe from our book

This recipe can also be found in our cookbook 'The complete Antillean kitchen'. Did you know that there are no less than 300 (!) recipes in that book from the kitchen of Aruba, Bonaire en Curaçao?

It is the result of 7 years of research and we now finally dare to say that we have really “captured” Antillean cuisine in its entirety. Click on the image below to learn more about the book:

We make the tèrt with a number of different fillings (coconut, plums, lime or apple). This version is for the most famous, namely with dried plums. You can find some of the other fillings in our cookbook Nos Kushina Krioyo

These cute little cakes are an ideal addition to any party or buffet. They are also more than perfect to serve with a high tea. They remind Europeans most of the English 'mince pies'. The tasty filling makes these simple cakes a real treat.

INGREDIENTS:

Dough:
250 gr butter, cubed
80 ml milk
1 egg
1 / 2 teaspoon of salt
1/2 sachet of baking powder
300 gr flour
Butter, for greasing

Filling:
500 g prunes, chopped
200 ml water
500 g brown sugar
3 tablespoons of flour
1 teaspoon of gingerbread spices

PREPARATION TÈRT DI PRUIMU:

Combine the flour, salt and baking powder in a large bowl. Then mix in the cold butter and milk and knead the dough briefly. Let the dough rest in the refrigerator for at least half an hour.

Then put the sliced ​​plums together with the water in a pan and bring to a boil. Now mix the sugar with 3 tablespoons of flour and the gingerbread spices and then add this to the plums. Let it boil gently for 10 minutes. Let the mixture cool down afterwards, this will be the filling for the tarts.

Butter a cupcake baking tin. Then sprinkle a little flour in each mold and shake the tin, so that it is completely covered with a layer of flour. - Then throw away the excess (which does not stick). Remove the dough from the refrigerator and then roll it out to about 5mm thick.

Then cut out circles with a large glass and line the cupcake cases. Keep some dough aside to cover the tarts. In each form, put a tablespoon of the filling and top the tarts with four strips of the dough.

Then beat the egg and brush each cake with it. Bake the cakes for about 30 minutes at 170 degrees, or until they turn golden brown.

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