Plum tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the lemon thoroughly, dab dry and finely grate the peel. Put flour, sugar, egg and lemon peel in a mixing bowl. Add butter in pieces and knead everything into a smooth short pastry. Wrap in foil and put in a cool place for about 30 minutes. In the meantime wash plums, dab dry, halve and stone.

2. 2

   Cut plum halves into slices. Grease the cake tin (with "switch off base", approx. 12 cm Ø). Roll out short pastry 4-5 mm thick and cut out circles of 13-14 cm Ø). Press the dough into the moulds and cut off any excess dough. Knead the dough again and roll out again. Spread dough bottoms with plum jam and cover with plum wedges. Mix icing sugar and vanillin sugar and sprinkle 2/3 of the mixture on the plums. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 30 minutes. Warm up the apricot jam, pass through a sieve and coat the hot tartlets with it. After about 10 minutes, press the tartlets out of the tartlets and let them cool completely.

3. 3

   Spread dough bottoms with plum jam and cover with plum wedges. Mix icing sugar and vanillin sugar and sprinkle 2/3 of the mixture on the plums. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 30 minutes. Warm up the apricot jam, pass through a sieve and coat the hot tartlets with it. After about 10 minutes, press the tartlets out of the tartlets and let them cool completely. Serve sprinkled with the remaining powdered sugar mixture. Makes approx. 6 tartlets

4. 4

   Per tartlet approx. 2520 kJ/ 600 kcal. E: 7 g/ F: 30 g/ KH: 77 g

Nutrition Facts

KCAL
600 kcal

CARBS
77 g

FATS
30 g

PROTEINS
7 g