Mirabelle plum tart

Ingredients for 1 servings:

• 300 g flour
• 100 g powdered sugar
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 1 pinch of salt
• 125 g butter
• 1 egg yolk
• 40 ml water
• 500 g mirabelle plums, pitted, cut in half
• 2 tbsp semolina
• 2 tbsp sugar
• 1 tbsp cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mirabelle plum tart

For the shortcrust pastry, mix the flour, sugar, baking powder, and salt with the butter. Then add the egg yolk and water and knead into a dough. Let the dough rest in the refrigerator for 30 minutes. In the meantime, pit the fruit and halve it. Preheat the oven to 170°C fan/convection oven and roll out the pastry (enough for a 26 cm springform pan). Spread semolina on the pastry to bind the moisture from the fruit. Cover the pastry with the mirabelle plums. Mix the cinnamon and sugar and pour over the cake. Bake for about 30 minutes. Variations: Cherries or plums also make excellent fruit.