Mirabelle plum tartelettes with a very crunchy oatmeal-quinoa crumble, which I spiced with cardamom, cinnamon and grated nutmeg. Definitely serve with sour cream, it combines the tastes and gives a creamy texture.
Ingredients
shortcrust pastry
- 250 g all-purpose flour
- 125 g butter at room temperature
- 90 g sugar
- 1 egg
- 1 egg yolk
oat-quinoa crumble
- 1/2 cup oat flakes
- 1/4 cup quinoa grains
- 50 g cold butter
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon grated nutmeg
also
- 600 g mirabelle plums
- powdered sugar
- sour cream
Instructions
In a large bowl, mix the butter with sugar. Add the egg and egg yolk. Sift half of the flour into the bowl and start to knead. Then add the remaining flour and knead into a soft dough. Cover with clingfilm and chill for at least half an hour in the fridge.
In the meantime, slice the plums in half and remove the pits.
Pour the quinoa into a foodprocessor and blend into flour. Put all the ingredients for the crumble in a bowl; quinoa, oatmeal, sugar, cinnamon, cardamom, nutmeg and diced butter. Gently rub the ingredients together with your fingertips until the crumble looks like breadcrumbs.
Remove the dough from the refrigerator.
Roll it out and line the tartlet tins, bake for 10 minutes at 180°C. Remove from the oven, add the plums and sprinkle the top with crumble. Bake for 20 minutes at the same temperature.
Serve hot or cold with sour cream and powdered sugar. Enjoy!
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