Swiss plum tart

Ingredients for 1 servings:

• 200 g flour
• 80 g butter
• 1 dl water
• 1 pinch of salt
• 4 ladyfingers
• 500 g plums
• 2 dl milk
• 1 dl whipped cream
• 2 tbsp flour (or cornstarch)
• 2 eggs
• 50 g powdered sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also tastes delicious with apricots

Finely crumble the butter and flour together, then mix with the salted water to form a dough (sometimes less than 1 dl is enough, so don’t add all the water at once!). Roll out the dough to a thickness of about 3 mm and place it on a buttered baking sheet or tart tin. Finely grate the ladyfingers in a food processor and spread the resulting crumbs over the dough. Halve the plums, remove the stones, and arrange them cut-side up on the dough, working from the edges towards the center. Mix all the ingredients for the glaze together well, ideally with a hand blender, and pour the glaze over the tart. Bake at 170°C fan-assisted oven for 40-45 minutes. The tart tastes best when served lukewarm. You can also top it with fresh apricots.