Summary

Ingredients

For the dough:

• 100 g butter, cold
• 225 g flour, (preferably 630 spelled flour)
• 75 grams sugar
• 1 egg (s)
• 600 g plums, pitted (approx.)

For the cast:

• 50 g butter, soft
• 50 grams sugar
• 1 tablespoon vanilla sugar, heaped
• 1 egg (s)
• 50 grams flour
• 150 g sour cream

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Instructions

1. Make a fine shortcrust pastry from the dough ingredients. Then put this in the cold during the further work steps.
2. Halve or quarter the washed and pitted plums - depending on size or personal preference.
3. Butter and crumble a 28 or 30 tart pan.
4. Preheat the oven to 175 ° C top-bottom heat.
5. Now roll out the dough to the size of the tart pan and place in the pan. Pull up the edges a little and press firmly. Prick the bottom several times with a fork.
6. Now prebake the dough in the oven for 10 minutes.
7. In the meantime, use the ingredients to make a small batter.
8. After the 10 minutes have elapsed, take the mold out of the oven.
9. Now distribute the icing on the shortcrust pastry.
10. Put the plums close together in the topping.
11. Bake everything at the same temperature in about 40 minutes. Let cool down.
12. Tip:
13. On the baking day, the shortcrust pastry is nice and crispy. If you want to enjoy the whole thing more softly:
14. On the 2nd day the tart is well drawn and also more tender!