Junior chef
Utensils
baking paper
Baking tray
Bowl
Paring knife
Rolling pin
Tablespoon
Teaspoon
Cutting board
Cooling rack
Ingredients
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
How it's done
The kids can help at the marked areas .
Pastry
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
Cut the plums into wedges.
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
Dust the tarts with icing sugar.
| Serve with: | Vanilla ice cream |
|---|
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