Plum tartlets with ginger

Name: Plum tartlets with ginger
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 300 g Flour; 100 g Icing sugar; 1 pinch Salt; 1/2 TEASPOON Ginger powder; 2 Egg yolk (size M); 150 g Butter; 400 g Plums; 1 untreated lemon; 250 ml apple juice; 1/2 package Pudding powder "Vanilla Flavor"; 200 g Whipped cream; 1 package Vanillin sugar; 2 TABLESPOONS Sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

300 g Flour
100 g Icing sugar
1 pinch Salt
1/2 TEASPOON Ginger powder
2 Egg yolk (size M)
150 g Butter
400 g Plums
1 untreated lemon
250 ml apple juice
1/2 package Pudding powder "Vanilla Flavor"
200 g Whipped cream
1 package Vanillin sugar
2 TABLESPOONS Sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Mix flour, icing sugar, salt, ginger, egg yolks and butter in flakes, first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. In the meantime wash, halve and stone the plums. Cut plums into thin slices. Wash lemon hot, grate dry, peel in thin strips with a zest ripper. Halve lemon, squeeze juice.
2
Boil up apple juice to 4 tablespoons, 2 tablespoons sugar and 2 tablespoons lemon juice. Stir pudding powder and 4 tablespoons of juice until smooth, use to thicken the juice. Simmer again for about 1 minute. Add the plums and fold in. Roll out the dough thinly on a lightly floured work surface. Cut out 8 circles (each approx. 14 cm Ø). Place in small greased tartlet cups (approx. 12 cm Ø) with lift-off base. Press on the edges and cut off any protruding edges. Prick the base several times with a fork and cover with plum jelly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower shelf for 20-30 minutes. Remove the tartlets from the oven, remove from the tin after about 10 minutes and let them cool on a cake rack. Whip the cream, vanilla sugar and sugar with the whisk of the hand mixer until creamy and firm, adding 2 tablespoons of lemon juice.
3
Place in small greased tartlet cups (approx. 12 cm Ø) with lift-off base. Press on the edges and cut off any protruding edges. Prick the base several times with a fork and cover with plum jelly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower shelf for 20-30 minutes. Remove the tartlets from the oven, remove from the tin after about 10 minutes and let them cool on a cake rack. Whip the cream, vanilla sugar and sugar with the whisk of the hand mixer until creamy and firm, adding 2 tablespoons of lemon juice. Pour into a piping bag with perforated spout and spread on the cooled tartlets. Decorate with lemon zests and dust with icing sugar
4
1 hour waiting time