Plum tart

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Mix fat, icing sugar, flour, egg yolk and cinnamon to a smooth short pastry. Cover and chill for about 30 minutes. Meanwhile wash, halve, core and cut the plums into slices. Grease 6 small fruit cake tins (8 cm Ø). Divide the dough into 6 portions and roll out round (approx. 10 ¯) on a floured work surface and place in the tartlets.

2. 2

   Press the edge slightly. Prick several times with a fork and bake in a preheated oven (electric range: 200 ° C/ gas: level 3) for 15-20 minutes, allow to cool and turn out of the baking tins. In the meantime, stir 4 tablespoons of milk, pudding powder and sugar until smooth. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again. Fill into the shortcrust pastry forms. Spread the plums on top, pressing them in a little. Let it cool down. Roast almond flakes until golden brown. Spread the edges of the cups with warm jam and sprinkle with almond flakes.

3. 3

   Fill into the shortcrust pastry forms. Spread the plums on top, pressing them in a little. Let it cool down. Roast almond flakes until golden brown. Spread the edges of the cups with warm jam and sprinkle with almond flakes. Dust with icing sugar and serve garnished with biscuit rolls

4. 4

   Scarf: Krömer-Zolnir

Nutrition Facts

KCAL
590 kcal

CARBS
68 g

FATS
30 g

PROTEINS
10 g