Hobbit-style plum tart

Ingredients for 1 servings:

• 100 g butter, cold
• 225 g flour (preferably spelt flour 630)
• 75 g sugar
• 1 egg(s)
• 600 g plums, pitted (approx.)
• 50 g butter, soft
• 50 g sugar
• 1 tbsp vanilla sugar, heaped
• 1 egg(s)
• 50 g flour
• 150 g sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Make a fine shortcrust pastry from the dough ingredients. Then refrigerate it while you continue with the next steps. Halve or quarter the washed and pitted plums, depending on size or personal preference. Butter a 28cm or 30cm tart tin and crumble it. Preheat the oven to 175°C (top and bottom heat). Roll out the pastry to the size of the tart tin and place it in the tin. Pull the edges up slightly and press down firmly. Prick the base several times with a fork. Pre-bake the pastry in the oven for 10 minutes. In the meantime, make a small sponge mixture from the topping ingredients. After 10 minutes, remove the tin from the oven. Spread the topping over the shortcrust pastry. Place the plums close together in the topping, one after the other. Bake the whole thing at the same temperature for about 40 minutes. Let it cool. Tip: The shortcrust pastry will be nice and crispy on the day you bake it. If you prefer a softer texture, the tart will be nicely firmed and more crumbly on the second day!