Summary

Ingredients

• 300 grams flour
• 125 g powdered suar
• 2 egg yolks
• 2 Table spoons milk
• 1 packet vanilla sugar
• 0.5 ½ pack baking powder
• 1 pinch (s) salt
• 125 g butter
• 0.5 ½ lemon (s), add the juice
• 500 g compote (plum compote), pureed
• 4 teaspoons sugar
• 2 teaspoons cinnamon
• 6 teaspoon, heaped sour cream or sour cream
• Fat for the molds

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Instructions

1. For the dough, first mix the butter with the eggs and milk, then add all the dry ingredients and the lemon juice and knead to form a smooth dough. Let rest in the refrigerator for 30 minutes.
2. Place the dough in the greased tartlet molds. Mix the cinnamon and sugar and sprinkle generously on all the bases. Then pour in the pureed plum compote. Stir in the sour cream with a teaspoon (gives the whole thing a little firmness). Bake at 200 ° C for approx. 20 - 25 minutes.
3. Tip: I always use the self-made plum compote because it is not so sweet and briefly boil it before I puree it. If you have bought compote, use a little less sugar.