Plum – cinnamon – cream – tart

Ingredients for 1 servings:

• 300 g flour
• 125 g powdered sugar
• 2 egg yolks
• 2 tbsp milk
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 1 pinch of salt
• 125 g butter
• ½ lemon(s), the juice
• 500 g compote (plum compote), pureed
• 4 tsp sugar
• 2 tsp cinnamon
• 6 tsp, heaped sour cream
• Fat for the molds

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

makes 6 pieces

For the dough, first mix the butter with the eggs and milk, then add all the dry ingredients and the lemon juice and knead into a smooth dough. Let it rest in the refrigerator for 30 minutes. Place the dough into the greased tartlet pans. Mix the cinnamon and sugar and sprinkle generously on each layer. Then pour in the pureed plum compote. Stir in the sour cream with a teaspoon (this gives the mixture a bit of firmness). Bake at 200°C for about 20-25 minutes. Tip: I always use homemade plum compote because it’s not as sweet, and I boil it briefly before pureeing it. If using store-bought compote, you may want to use a little less sugar.