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Fine Plum and Lemon Tartlets

5 from 4 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 393 kcal

Ingredients
 

Aside from that:

  • 8 Plums
  • 200 g Cremefine, the slightly lower-fat alternative to crème fraîche
  • 2 Eggs
  • 2 tsp Lemon zest organic lemon
  • 0,5 Lemon
  • 4 tbsp Sugar
  • 1 sachets Vanilla sugar
  • 1 tsp Ground cinnamon
  • Some butter for the tartlet molds
  • Some powdered sugar
  • 6 Tartlet forms approx. 13 cm each

Instructions
 

  • Let the puff pastry defrost at room temperature. In the meantime, stone, wash and cut the plums into small cubes. Preheat the oven to 200 degrees (top and bottom heat).
  • Squeeze out the lemon half. Mix the cremefine, eggs, lemon zest, lemon juice, 2 tbsp sugar and vanilla sugar with the hand mixer until frothy. Mix the remaining sugar with the cinnamon.
  • Thoroughly grease the tartelette shapes with the butter and shape the puff pastry slices with the edge. Mix the chopped plums with the sugar and cinnamon. Fill the tartlet molds evenly with the cremefine egg mixture, then spread the plums on top.
  • Bake in the oven for about 35-40 minutes until the puff pastry is lightly browned. The tartlets can be served lukewarm or cold and dusted with a little icing sugar if you like. Bon appetit and have fun baking.

Nutrition

Serving: 100gCalories: 393kcalCarbohydrates: 95.8gProtein: 0.4gFat: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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