For the dough, knead flour, 75 g sugar, fat and 1 egg into a smooth dough. Wrap in foil and put in a cool place for about 30 minutes. Wash the plums, drain and stone them. Peel apples, quarter them, remove core. Cut quarters into slices. Sprinkle with lemon juice.
Roll out the dough round (approx. 32 cm Ø) and line a greased tart tin (28 cm Ø) with it. Prick the base several times with a fork. Place baking paper on top and fill with dried peas. Pre-bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove dry peas with the help of the baking paper. Sprinkle almonds on the pastry base. Spread plums and apples unevenly on top. Stir curd cheese, 2 eggs, sauce powder, 45 g sugar, vanillin sugar and lemon zest until smooth and pour over the fruits. Bake the tart at the same temperature for about 30 minutes. Leave to cool slightly. Heat the apple jelly in a small pot and simmer for about 1 minute. Spread the tarte with it.
Stir curd cheese, 2 eggs, sauce powder, 45 g sugar, vanillin sugar and lemon zest until smooth and pour over the fruits. Bake the tart at the same temperature for about 30 minutes. Leave to cool slightly. Heat the apple jelly in a small pot and simmer for about 1 minute. Spread the tarte with it. Let it cool down. Dust the edge with icing sugar. Whipped cream tastes good with it
2 hours waiting time