A cake recipe for all foodies:
Place butter, flour, powdered sugar, egg yolks and lemon zest in a tall slender container and knead with a mixer until smooth. Cover and let rest for about 30 minutes.
Remove seeds from plums, cut into quarters.
Roll out shortcrust pastry on a floured surface. Line a greased tart pan (approx. 26 cm ø) with the dough. Prick the bottom a few times with a fork. Spread with Powidl. Top closely with plum quarters, bake.
Circuit:
170 to 190 °C , 1 . Sliding rack v. U.
160 to 180 °C , convection oven
approx. 45 min
Heat apricot jam and spread through a sieve. Spread finished tart with jam and sprinkle with hail sugar.
Serve lukewarm.
80 min.
of Hamburgische Electricitätswerke Ag
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