1. For the dough for the base add the flour and confectioners‘ sugar to a mixing bowl and mix to combine. Add the butter in small pieces as well as the egg yolk. Both should be straight from the fridge so they are cold. Add the salt and a bit of lemon zest to the bowl and mix/knead until you get a nice smooth dough. Shape it into a flat disc, wrap it in plastic wrap and place it in the fridge for at least 30 minutes.

2. Slightly grease five 12cm tartlet tins*. Take the dough out of the fridge and cut it into five equal pieces. Roll out each piece into a circle slightly bigger than your tartlet tins. Place the dough circles inside the tins and press them to the bottom and sides. Cut off overlapping dough and prick the dough several times with a fork. Place the tins in the fridge until needed again.

3. Wash and dry the mirabelle plums, cut them in half and remove the pits. Take the tartlet tins out of the fridge and place the mirabelle plums in circles inside the tartlet tins. Ideally you cover the base completely. Place them again in the fridge.

4. Preheat the oven to 180°C (350°F). For the streusels mix the flour, ground almonds, sugar and salt in a bowl. Add the melted butter and vanilla extract and mix with a fork until you get different-sized streusels. Sprinkle the tartlets with the streusels and bake them for about 32-35 minutes until golden brown. Maybe place some baking parchment under the tins because the fluids of the plums probably spill out a bit. Take the tartlets out of the oven and let them cool down completely on a wire rack. Dust with confectioners‘ sugar and/or serve with some whipped cream.