Today I have finally a recipe for you with plums! It was about time! I have ignored these little fellas this year so far – what a shame… Some of you might seen these tartlets already some time ago – they have been appearing on a blog – not this one here though :P

I had the honor to show this little fellas on Antonellas blog antonellasbackblog.de – she was moving into her new “blog home” and I was her first guest so to say – nice, right? :) Tartlets are better as a gift than a big cake anyways, so it was a good choice to bring them I think…
If you don’t know mirabelle plums – which is quite possible since they are rarely to find outside of Central/Southern Europe (I read somewhere) – you can make lots of delicious things with them… marmalade, liquor and of course these delicious tartlets. Unfortunately the season is already over, so keep this recipe in mind for next year! If you can’t get mirabelle plums, use regular plums or damson plums – works fine in this recipe.
INGREDIENTS / ZUTATEN
For the base:
1 1/4 cups (150g) all-purpose flour
1/2 cup (50g) confectioner’s sugar
3.5 oz. (100g) butter
1 large egg yolk
pinch of salt
lemon zest
For the streusel:
1/4 cup (30g) ground almonds
1 cup (125g) all-purpose flour
1/3 cup (60g) brown sugar
pinch of salt
1/4 cup (60g) butter, melted
1 tsp. vanilla extract
18 oz. (500g) mirabelle plums
Für den Boden:
150g Mehl (Type 405)
100g Butter
50g Puderzucker
1 großes Eigelb
Prise Salz
Zitronenschalenabrieb
Für die Streusel:
30g gemahlene Mandeln
125g Mehl (Type 405)
60g brauner Zucker
Prise Salz
60g geschmolzene Butter
1 TL Vanille Extrakt
500g Mirabellen
DIRECTIONS / ZUBEREITUNG
2. Slightly grease five 4.7 inch (12cm) tartlet tins. Take the dough out of the fridge and cut into 5 equal pieces. Roll out each piece into a circle slightly bigger than your tartlet tins. Place the dough circles in the tins and press to the bottom and sides, cut off overlapping dough and prick the dough several times with a fork. Wash and dry the mirabelle plums, cut in half and remove the pits. Place in circles in the tartlet tins – the base should be covered completely. Set aside.
3. Preheat the oven to 350˚F (175°C). In a bowl mix the ground almonds, flour, sugar and salt. Add the melted butter and vanilla extract and mix with a fork until you get streusel. Sprinkle the tartlets with the streusel and bake for 32-35 minutes (place a baking parchment under the tins because the fluids of the plums probably spill out a bit) – the streusel should have a nice golden color. Take out of the oven and let cool down completely on a wire rack. Dust with confectioner’s sugar and serve with whipped cream.
2. Fünf Tartlettformen mit 12cm (4.7 inch) Durchmesser leicht einfetten. Den Teig aus dem Külschrank nehmen und in 5 gleiche Stücke teilen. Jeweils zu einem Kreis ausrollen, der etwas größer ist als die Form. Den Teig in die Formen legen und an den Boden und die Seiten festdrücken – überstehenden Teig abschneiden und mit einer Gabel mehrmals den Boden einstechen. Die Mirabellen waschen, abtrocknen, halbieren und die Steine dabei entfernen. Die Mirabellenhälften in Kreisen in die Förmchen legen, so dass man am Ende keinen Boden mehr sehen kann. Zur Seite stellen.
3. Den Ofen auf 175°C (350°F) vorheizen. In einer Schüssel die gemahlenen Mandeln mit dem Mehl, Zucker und Salz vermischen. Die geschmolzene Butter und den Vanille Extrakt zugeben und mit einer Gabel verrühren, bis Streusel entstehen. Die Streusel auf die Tartletts streuen und dann alles im Backofen für 32-35 Minuten backen, bis die Streusel goldbraun sind. Evtl. ein Backpapier unterlegen, weil die Mirabellen recht viel Flüssigkeit abgeben, die überlaufen kann. Aus dem Ofen nehmen und auf einem Kuchengitter komplett auskühlen lassen. Mit Puderzucker bestäuben und mit Schlagsahne servieren.


Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.

Mirabelle Plum Tartlets with Streusel Topping
- Prep Time: 30
- Cook Time: 35
- Total Time: 90
- Yield: 5 1x
Ingredients
For the base
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup (50g) confectioner’s sugar
- 3.5 oz. (100g) butter
- 1 large egg yolk
- pinch of salt
- lemon zest
For the streusel
- 1/4 cup (30g) ground almonds
- 1 cup (125g) all-purpose flour
- 1/3 cup (60g) brown sugar
- pinch of salt
- 1/4 cup (60g) butter, melted
- 1 tsp. vanilla extract
- 18 oz. (500g) mirabelle plums
Instructions
- For the crust add the flour and confectioner’s sugar to a mixing bowl and combnine. Add the butter in small pieces and the egg yolk – both straight from the fridge, so it is really cold. Add the salt and two pinches of lemon zest to the bowl and mix all with a dough hook until you get a nice smooth dough. Take out of the bowl and form a flat disc, wrap in plastic wrap and place in the fridge for at least 30 minutes.
- Slightly grease five 4.7 inch (12cm) tartlet tins. Take the dough out of the fridge and cut into 5 equal pieces. Roll out each piece into a circle slightly bigger than your tartlet tins. Place the dough circles in the tins and press to the bottom and sides, cut off overlapping dough and prick the dough several times with a fork. Wash and dry the mirabelle plums, cut in half and remove the pits. Place in circles in the tartlet tins – the base should be covered completely. Set aside.
- Preheat the oven to 350˚F (175°C). In a bowl mix the ground almonds, flour, sugar and salt. Add the melted butter and vanilla extract and mix with a fork until you get streusel. Sprinkle the tartlets with the streusel and bake for 32-35 minutes (place a baking parchment under the tins because the fluids of the plums probably spill out a bit) – the streusel should have a nice golden color. Take out of the oven and let cool down completely on a wire rack. Dust with confectioner’s sugar and serve with whipped cream.
Notes
- Enjoy baking!
Yummy… ;)