John Myers
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Black Forest Plums on Shortcrust Pastry!
The perfect black forest plums on shortcrust pastry! recipe with a picture and simple step-by-step instructions.
wash, core, cut:
- 1,5 kg Fresh plums
Shortcrust :
- 180 g Sifted flour
- 80 g Sugar
- 0,5 teaspoon Ground cinnamon
- 80 g Butter
- 1 Pc. Egg
wrap:
- 1 Pc. Cling film
For sheet metal:
- 1 Pc. Butter
Coarsely ground topping:
- 40 g Ground hazelnuts
Streusel:
- 180 g Sifted flour
- 0,5 teaspoon Ground cinnamon
- 60 g Sugar
- 90 g Butter
Shortcrust :
- Sift the flour onto the plate, knead the butter, sugar, cinnamon (yes, you read that correctly) & egg into a smooth dough. Roll in foil for 30 minutes in the refrigerator.
Plums / squeeze / plums
- Wash, stone, cut.
Dough :
- Sift the flour onto the worktop, roll out the dough.
Sheet :
- butter out. Put on the dough, press it to the edge.
Coarse hazelnuts:
- Grind roughly and spread over the dough. ( Picture )
Plums:
- Spread on the dough.
Streusel:
- Knead all ingredients quickly and sprinkle on.
- 40 mins. Bake at 160 ° C. Let cool in the tin.
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