Macaroon-plum tart
easy
75 mins
75 mins
Ingredients
- 200 g Flour
- 125 g Butter or margarine
- 60 g Icing sugar
- 1 Egg Yolk
- 400 g Marzipan raw mass
- 1 Egg
- 120 g Sugar
- 500 g Plums
- 100 ml Cherry nectar
- 50 ml Lemon juice
- 1 package Pudding powder "Vanilla Flavor"
- 250 g Whipped cream
- 1 package Vanillin sugar
- 1 package Cream stabiliser
- 7-10 Tbsp candied violets and rose petals, mint, browned almond flakes or plum wedges
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
- 7-10 Tbsp Aluminium foil
Directions
- 1
Knead the flour, fat in flakes, icing sugar and egg yolk into a smooth dough. Wrap in foil and chill for about 30 minutes. Grease a springform pan (24 cm Ø). Roll out dough between 2 layers of foil in springform pan size. Line the base with it. In the meantime knead marzipan, egg and 70 g sugar to a smooth mixture.
- 2
Fill into a piping bag with star-shaped spout. Spray the macaroon rosettes close together on the edge of the shortcrust pastry base. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 15 minutes. Cover the macaroon rim with aluminium foil and bake for another 7-10 minutes. Let cool off. For the filling, wash, halve and stone the plums. Simmer with cherry and lemon juice for 3-5 minutes. Mix pudding powder, 75 ml cold water and remaining sugar. Stir into the hot plums, bring to the boil briefly. Cool slightly and fill onto the short pastry base. Leave to cool completely. Whip cream and vanilla sugar until stiff.
- 3
Mix pudding powder, 75 ml cold water and remaining sugar. Stir into the hot plums, bring to the boil briefly. Cool slightly and fill onto the short pastry base. Leave to cool completely. Whip cream and vanilla sugar until stiff. Allow the cream setting agent to trickle in. Spread on the compote. Serve decorated as you like with candied violets and rose petals, mint, browned almond flakes or plum wedges
Nutrition Facts
470 kcal
56 g
25 g
6 g