Tartlet with plum jam

Name: Tartlet with plum jam
Cook time: 30 min
Total time: 30 min
Yield: 20
Ingredients: 500 g + 2-3 tablespoons flour; 100 g ground almonds (without skin); 1/2 coated Tsp Baking Powder; 300 g Sugar; 7-10 Tbsp grated peel of 2 organic lemons; 7-10 Tbsp Salt; 300 g soft butter; 2 Eggs (Gr. M); 7-10 Tbsp Grease; 450 g Plum jam (glass)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 20

500 g + 2-3 tablespoons flour
100 g ground almonds (without skin)
1/2 coated Tsp Baking Powder
300 g Sugar
7-10 Tbsp grated peel of 2 organic lemons
7-10 Tbsp Salt
300 g soft butter
2 Eggs (Gr. M)
7-10 Tbsp Grease
450 g Plum jam (glass)

Directions

1
Mix 500 g flour, almonds, baking powder, sugar, lemon peel and 1 pinch of salt. Add butter in flakes and eggs. Mix everything first with the dough hooks of the hand mixer and then briefly with your hands to make crumbles.
2
Chill 1/3 crumble for about 30 minutes.
3
Grease the baking tray (approx. 35 x 40 cm). Spread the rest of the crumbles on it and press it on as a cake base. Spread plum puree on top.
4
Loosely mix cold crumbles and 2-3 tablespoons of flour and sprinkle onto the plum puree, rubbing or crushing it between your fingers.
5
Bake the cake in the preheated oven (electric oven: 200°C/circulating air: 175°C/gas: level 3) for 25-30 minutes. Let them cool down.