for 4 pieces

Pastry

120 g	half-white flour
¼ tsp	salt
125 g	half-fat quark
½ tbsp	water
½ tbsp	white wine vinegar

To fill

3 tbsp	ground hazelnuts
500 g	plum, sliced
50 g	butter, cold, cut into pieces
2 tbsp	coarse cane sugar

Dust

icing sugar to dust

How it's done

Pastry

Mix the flour and salt in a bowl. Add the quark, water and vinegar, and mix quickly to create a soft dough – do not knead. Divide the dough into 4 portions, on a surface lightly dusted with flour shape into rolls each approx. 18 cm diameter and transfer to two oven trays lined with baking paper.

To fill

Sprinkle the nuts on the middle of the dough rounds. Spread the plums on top, leaving a border of approx. 4 cm. Distribute butter and sugar on them. Turn the edge of the dough in on the plums.

Baking

Approx. 20 mins. in an oven preheated to 200 °C (convection). Remove from the oven, transfer to a cooling rack with the baking paper and leave to cool.

Dust

Dust the tarts with icing sugar.

Show complete recipe