Summary

Ingredients

For the shortcrust pastry:

• 130 g flour, here rice flour
• 100 g almond (s), rated
• 70 g coconut blossom suar
• 1 pinch (s) salt
• 100 g butter, cold
• 1 egg yolk
• 1 tablespoon water, cold

For the filling:

• 400 g plums
• 2 tablespoon almond (s), grated
• 2 tablespoon coconut blossom sugar

Also:

• Fat for the shape
• powdered sugar
• cream, whipped

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Instructions

1. For the shortcrust pastry, put the dry ingredients in a bowl and mix. Add the cold butter in pieces and rub with the dry ingredients between your hands to a crumbly mass. Add the egg yolks and, if necessary, quickly combine with 1 - 2 tablespoons of cold water to form a dough. Place the dough on cling film, press it flat and cover it in the refrigerator for at least 30 minutes. In the meantime, grease a tart pan.
2. Remove the dough and roll it out between two layers of parchment paper. If the dough is rather sticky, dust it with a little flour before rolling it out. Peel off the top layer of baking paper and place the rolled-out dough upside down in the tart pan. Correct the edge of the mold with leftover dough as required and store excess dough as crumble. Prick the base and put the dough in the mold again for about 30 minutes.
3. Preheat the oven to 175 ° C fan oven.
4. Wash the plums, cut in half, stone and cut into quarters. Spread brick-like on the bottom of the mold with the cut surface facing up. Sprinkle with grated almonds and coconut blossom sugar. Scatter the remnants of the pastry on top as a crumble.
5. Bake the tart in the preheated oven on the middle rack for approx. 30 - 35 minutes.
6. Dust the plum tart with powdered sugar and serve with whipped cream.