Mini plum tarts

Mini plum tarts

35 min. Active
55 min. Total
357 kcal per piece
vegetarian
Nutritional value / piece: Fat: 18 g, Carbohydrate: 38 g, Protein: 8 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • baking paper
  • Baking tray
  • Bowl
  • Paring knife
  • Rolling pin
  • Tablespoon
  • Teaspoon
  • Cutting board
  • Cooling rack

Ingredients

4 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pastry

120 g half-white flour
¼ tsp salt
125 g half-fat quark
½ tbsp water
½ tbsp white wine vinegar

To fill

500 g plums
3 tbsp ground hazelnuts
50 g butter, cold, cut into pieces
2 tbsp coarse cane sugar

Dust

icing sugar to dust
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How it's done

The kids can help at the marked areas .

Pastry

120 g half-white flour
¼ tsp salt
125 g half-fat quark
½ tbsp water
½ tbsp white wine vinegar

Mix the flour and salt in a bowl. Add the quark, water and vinegar, and mix quickly to create a soft dough – do not knead. Divide the dough into 4 portions, on a surface lightly dusted with flour shape into rolls each approx. 18 cm diameter and transfer to two oven trays lined with baking paper.

To fill

500 g plums

Cut the plums into wedges.

3 tbsp ground hazelnuts
50 g butter, cold, cut into pieces
2 tbsp coarse cane sugar

Sprinkle the nuts on the middle of the dough rounds. Spread the plums on top, leaving a border of approx. 4 cm. Distribute butter and sugar on them. Turn the edge of the dough in on the plums.

Baking

Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.

Dust

icing sugar to dust

Dust the tarts with icing sugar.

Good to know
Serve with: Vanilla ice cream
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