Plum tart Linzer style

Ingredients for 1 servings:

• 250 g spelt flour type 630
• 75 g wholemeal spelt flour
• 1 egg(s), size L
• 160 g butter, soft
• 100 g sugar
• 1 tsp baking powder
• 750 plums, fully cleaned and pitted
• 150 ml red juice (currant, cherry, etc.)
• 50 g starch flour
• 4 tbsp sugar, depending on the sweetness of the fruit and your own taste
• some cinnamon
• Flour for rolling out
• Icing sugar for the lattice punch and decoration

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 45 minutes; Total time approx. 1 day 1 hour 45 minutes

for a 28cm tart tin

For this cake, butter and flour a 28 cm tart pan or spray it with baking spray. A tart pan with a removable bottom is recommended. For the shortcrust pastry, quickly mix all the ingredients with a hand mixer or a food processor with the whisk attachment until the ingredients have combined to form crumbles. Then knead everything well by hand until you have a smooth dough. Add a little more flour if necessary. Cover the dough and set aside. For the filling, put the plums in a saucepan with the sugar, cinnamon and a little of the red juice and bring to a boil. Simmer for about 5 minutes until the plums are soft. Then mix everything together well with a hand blender. Now mix the cornstarch with the remaining juice and add to the plum jam, stir in and bring to a boil again briefly. Allow everything to cool completely. Preheat the oven to 160 °C (fan). In the meantime, take about a third of the dough and set it aside. Roll out the rest on a lightly floured surface to the size of the tin. Line the tin evenly with it. Also pull the edges up to the top. Pour in the cooled plum mixture and smooth it out. Now also roll out the reserved third of the dough to the size of the tin. Sprinkle a lattice cutter with a little powdered sugar. Place the sheet of dough on top and create a lattice according to the instructions. Turn this out onto the filling and neatly trim off any excess at the edges. Place the tin in the lower third of the oven and bake the cake for approx. 45-50 minutes. Every oven bakes slightly differently, so the time given should be considered a time frame. Then remove the cake from the oven and let it cool on a wire rack. Only then remove the tin. Tip: After a day of letting it rest, the cake will be nice and crumbly and taste better than it did the day it was baked!