Apricot plum tart

Ingredients

Directions

1. 1

   For the short pastry, mix the fat, icing sugar, flour, egg yolk and cinnamon with the dough hooks of the hand mixer to a smooth dough. Shape into a ball with your hands, wrap in foil and chill for approx. 30 minutes.

2. 2

   In the meantime clean, wash, halve and seed the plums. Cut the flesh into slices. Roll out the dough on a floured work surface approx. 5 mm thick. Cut out a circle (26 cm Ø) and put it in a suitable springform pan.

3. 3

   Prick several times with a fork. Pre-bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 8 minutes. Form the rest of the dough into a snake and place it on the edge of the springform pan. Crumble the lady fingers into it.

4. 4

   Lay out evenly with the plums. Press the edge of the dough with a fork. Bake at the same temperature for about 40 minutes. In the meantime heat up the jam. Spread on the cake after 30 minutes. Let the cake cool down and sprinkle with sugar crystals.

5. 5

   Results in about 12 pieces. Vanilla cream tastes good with it.