Plum jam patty cake

Name: Plum jam patty cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 300 g Butter; 600 g + 2-3 tablespoons flour; 1⁄2 Tsp Baking Powder; 7-10 Tbsp Salt; 300 g Sugar; 7-10 Tbsp grated peel of 2 organic lemons; 2 Eggs (Gr. M); 7-10 Tbsp Grease; 450 g (1 glass or tin) Plum jam

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

300 g Butter
600 g + 2-3 tablespoons flour
1⁄2 Tsp Baking Powder
7-10 Tbsp Salt
300 g Sugar
7-10 Tbsp grated peel of 2 organic lemons
2 Eggs (Gr. M)
7-10 Tbsp Grease
450 g (1 glass or tin) Plum jam

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Melt butter, let cool down a little. Mix 600 g flour, baking powder, 1 pinch of salt, sugar, lemon peel, eggs and liquid butter with the dough hooks of the mixer to form crumbles.
2
Approx. 1⁄3 Cover the crumble and leave to cool for approx. 30 minutes.
3
Spread the remaining crumbles on a greased baking tray (approx. 35 x 40 cm). Press down with your hands to form a flat base. Spread plum puree evenly on top. Mix the remaining crumbles and 2-3 tbsp. flour briefly and sprinkle over the plum puree.
4
Bake in a hot oven on the lowest shelf for about 20 minutes.
5
Bake on the middle shelf for about 15 minutes until done. Let the tartlets cool down and cut into pieces. Serve with semi-stiff whipped cream and a little cinnamon.