Summary

Ingredients

• 150 grams flour
• 100 g hazelnuts, round
• 125 g suar
• 1 egg (s)
• 125 g butter

For the filling:

• 250 g cream quark
• 75 g sour cream
• 1 egg (s)
• 1 packet vanilla sugar, bourbon
• 300 g plum (s)
• 2 tablespoon sugar mixed with cinnamon
• 2 tablespoon hazelnuts, chopped
• some fat, for the shape

Print Recipe Pin Recipe

Instructions

1. Roast the ground hazelnuts in a pan without fat. Then knead with the flour, sugar, butter and the egg to make a shortcrust pastry. Chill for 30 minutes.
2. Mix the quark, sour cream, egg and vanilla sugar together. Wash, stone and halve the plums. Divide the dough into 5 portions and press into greased tartlet molds (diameter 12 cm). Press in the dough base several times with a fork.
3. Pour the filling into the molds and cover with the plum halves. Sprinkle with the chopped hazelnuts and bake for 35 minutes at about 180 degrees. Then take them out of the oven and sprinkle with the cinnamon sugar.