Ingredients
Scale
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!