Plum tartlets
easy
75 mins
75 mins
Ingredients
- 300 g Flour
- 200 g Butter or margarine
- 100 g Sugar
- 1 Egg yolk (size M)
- 7-10 Tbsp Bowl of 1 untreated
- 7-10 Tbsp Lemon
- 7-10 Tbsp Grease
- 7-10 Tbsp Slide
- 2 packages Lemon pudding
- 7-10 Tbsp (for each 1/2 l water)
- 150 g Sugar
- 300 g Plums
- 4 TABLESPOONS Plum jam
- 7-10 Tbsp Lemon slices and lemon balm
Directions
- 1
Knead flour, fat, sugar, egg yolk and lemon peel into a shortcrust pastry. Wrap in foil and let it rest in the fridge for about 30 minutes. Grease the moulds (12 cm Ø, with removable bottom).
- 2
Meanwhile take off about 8 tablespoons of 1 litre of water and mix the pudding powder in it. Bring the remaining water with 100 g sugar to the boil, stir in the whisked pudding powder, bring to the boil and allow to cool.
- 3
Roll out the short pastry thinly between cling film and line the moulds with it. Prick the pastry base several times with a fork and bake the tins in a preheated oven (electric range: 200 °C/ gas: level 3) for 12-15 minutes.
- 4
Remove from the moulds and allow to cool. Spread the bottom of the tartlets with plum puree, pour in lemon pudding. Wash, stone and quarter the plums and cover the pudding with them. Sprinkle with remaining sugar and decorate with lemon pieces and lemon balm.
- 5
Makes 8 pieces.
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