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Mini plum tarts
Nutrition facts per serving:
- Energy in kcal about 357
- Fat about 18g
- Carbohydrates about 38g
- Protein about 8g
This is needed
This is needed
for 4 piece
Pastry
- 0.25 tsp salt
- 120 g half-white flour
- 0.5 tbsp water
- 125 g half-fat quark
- 0.5 tbsp white wine vinegar
To fill
- 500 g plums
- 3 tbsp ground hazelnuts
- 2 tbsp coarse cane sugar
- 50 g butter, cold, cut into pieces
Dust
- icing sugar to dust
Tools
View these products
- baking paper, Baking tray, Bowl, Paring knife, Rolling pin, Tablespoon, Teaspoon, Cutting board, Cooling rack
And that's how it's done
And that's how it's done
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.
