Plum Tartlets

Ingredients

• 250 ml lukewarm milk
• 1 cube yeast
• 1 tbsp honey
• 125 g low‑fat quark
• 400 g flour
• 100 g butter
• 1 pinch salt
• oil or fat for greasing the baking sheet
• 100 g Sour cream
• 80 g sugar
• 1 tsp cinnamon
• 2 tsp lemon juice
• 2 tsp cornstarch
• 1 kg plums

Instructions

1. 1.

   In a bowl, whisk together the milk, yeast and honey until smooth. Stir in the quark and 2 tbsp flour, cover and let rise for 15 minutes. Knead the pre‑mix with the remaining flour, salt and softened butter into an elastic dough, cover with a cloth and let rise again for 30 minutes in a warm place.

2. 2.

   Mix sugar with cinnamon.

3. 3.

   Wash the plums, halve them, remove pits and cut the flesh into strips. Toss with half of the cinnamon‑sugar mixture and set aside to macerate.

4. 4.

   Whisk the sour cream with the pressed plum juice, remaining sugar, lemon juice and cornstarch.

5. 5.

   Knead the dough once more and divide it into 10 equal pieces. Roll each piece on a floured surface into a circle about 15 cm in diameter. Grease two baking trays and place the circles on them. Spread the sour‑cream mixture over each disc, forming a small border. Top with the plum strips and bake at 200 °C for 20 minutes.

6. 6.

   Serve warm or at room temperature.