Ingredients for approx. 8 pieces:
4 egg yolks
1 teaspoon vanilla extract
175 g flour
260 g sugar
salt
310 g butter
3 eggs
180 ml freshly squeezed lemon juice
1 tablespoon grated lemon peel
4 plums ( approx. 200 g )
4 yellow plums (approx. 200 g )
125 g jam sugar (1:2)
2 tablespoons raspberry syrup
Also:
Flour for rolling out
Preparation:
1. Mix 1 egg yolk, 2 tablespoons cold water and vanilla extract and set aside. Mix flour, 80 g sugar and 1 pinch of salt. Knead in 125 g soft butter until it makes a uniform dough. Then add egg mixture and knead well. Shape dough into a ball, wrap in plastic wrap and place in a refrigerator for 30 minutes.
2. Roll out dough on a floured work surface. Place in a tart pan (approx. 22 cm in diameter) lined with baking paper, if possible without pressing. The edge should be 2 cm high. Freeze the pan with the dough for about 15 minutes.
3. In the meantime, preheat oven to 190°C. Bake the dough for 25 - 30 minutes
until golden brown, then let cool.
4. For the filling, mix 3 egg yolks, 3 eggs, 180 g sugar, lemon juice, lemon zest and 185 g butter and heat over medium heat. Stir regularly until the yolks set and the liquid becomes a solid mass. Remove from heat, pass through a sieve and pour onto the cake base. Let rest 2-3 hours in the refrigerator.
5. In the meantime, clean, wash, halve and pit the plums. Boil the preserving sugar, syrup and plums for 4 minutes until bubbling. Cool slightly and spread on the lemon tart. Chill again and serve.
Preparation time approx. 1 hour (plus waiting time).
Nutritional values per piece approx.:
Calories: 611
joules: 2558
Protein: 6,1 g
Fat: 37,2 g
Carbohydrates: 63.0 g
(FoodCentrale by ddp images)
