John Myers
Ingredients for 1 servings:
- 300 g flour
- 75 g ground almonds
- Sugar, as needed
- 1 pinch of salt
- 200 g butter
- 1.2 kg plum(s) (greengage)
- 4 eggs, separated
- 100 g sugar
- 500 g quark
- 1 lemon(s), peel and juice
- 3 tbsp flour, slightly heaped
- 200 ml cream
- 250 g flour
- 125 g ground almonds
- 200 g sugar
- 1 pinch of salt
- 250 g butter
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
…like in grandma’s day….
Prepare the shortcrust pastry and roll it out. Line a greased, deep baking sheet with it. Refrigerate for at least 30 minutes. Wash and pit the greengage, and set aside. Then, for the crumble, mix the flour with almonds, sugar, and salt in a bowl. Add the flakes of butter (not too soft) and mix everything with a hand mixer on the highest speed, first until fine crumbs, then on the lowest speed until coarse crumbles. Grandma liked to do this with a wooden spoon and then with her fingers – it’s definitely worth a try! Refrigerate the crumble dough until ready to use, so the crumbles retain their shape and stay crispy. Meanwhile, preheat the oven to 180°C. Beat the egg yolks and sugar until creamy, then stir in the quark, lemon juice and zest, and flour. Whisk the cream and egg whites until stiff peaks and fold in. Now, ideally (if you have one), place a baking frame around the shortcrust pastry. Arrange the greengage in a scaly pattern on the dough and spread with the quark mixture. Prepare the crumb topping and spread it on top. Bake at 175°C for about 40-45 minutes.
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