Macaroon-plum tart
very easy
75 mins
75 mins
Ingredients
- 180 g Flour
- 125 g Butter or margarine
- 60 g Icing sugar
- 1 package Vanillin sugar
- 1 Egg yolk (size M)
- 400 g Marzipan raw mass
- 1 egg (size M)
- 145 g Sugar
- 1 TABLESPOON flaked almonds
- 500 g Plums
- 2 TABLESPOONS Lemon juice
- 1 package Raspberry-flavoured red fruit jelly
- 7-10 Tbsp Icing sugar
- 7-10 Tbsp Flour
- 7-10 Tbsp Cling film
- 7-10 Tbsp Aluminium foil
Directions
- 1
Knead the flour, fat, icing sugar, vanillin sugar and egg yolks to a smooth short pastry. Wrap in cling film and chill for about 1 hour. Grease a springform pan (26 cm Ø). Roll out the dough to a circle (26 cm Ø) on a lightly floured work surface. Line the base with it. Prick several times with a fork
- 2
Knead the marzipan, egg and 70 g sugar to a smooth mixture. Pour into a piping bag with star-shaped spout. Spray macaroon rosettes onto the edge of the shortcrust pastry base. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 20-25 minutes, cover macaroons with aluminium foil if necessary. Roast the flaked almonds in a pan without fat until golden brown and take them out
- 3
Clean, wash and halve the plums, remove stones and cut the halves into slices. Bring half of the plums to the boil with 150 ml water and lemon juice and steam for about 3 minutes. In the meantime, mix the red fruit jelly powder with 75 g sugar and stir with 6 tbsp water until smooth. Add the remaining plums to the mixture and steam briefly. Remove from heat, stir in the mixed powder. Bring the red fruit jelly briefly to the boil while stirring. Let cool down a little. Put the red fruit jelly on the shortcrust pastry base. Put in a cool place. Sprinkle with flaked almonds and dust with icing sugar. Whipped cream tastes good with it
- 4
Waiting time approx. 1 hour
Nutrition Facts
400 kcal
48 g
20 g
6 g
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