Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Filling
To serve
Utensils
4 mini tart tins (each approx. 10 cm in diameter), greased and floured
How it's done
Pastry dough
In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the vinegar, mix quickly to form a soft dough; do not knead. Divide the dough into 4 portions, press into the prepared tins, pull up the sides a little. Prick the bases firmly with a fork, cover and chill for approx. 30 mins.
Filling
Sprinkle the coconut flakes over the tart bases. Mix the plums and sugar in a bowl, spread on top.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180 °C. Remove, allow to cool slightly. Remove the tarts from the tins, leave to cool on a rack.
To serve
Drizzle the sour single cream over the tarts, serve immediately.
| Tip: | Decorate the tarts with 20 g of finely chopped candied ginger just before serving. |
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