Plum Streusel Tarts with Yeast Base
Ingredients
Yeast dough
- 150 ml milk
- 50 g butter
- 400 g all-purpose flour
- 1 packet dry yeast
- 60 g sugar
- a pinch of salt
Plum and streusel topping
- 400 g yellow or red plums
- 50 g butter
- 70 g sugar
- 50 g ground hazelnuts
- 50 g all-purpose flour
- 1 large egg
- powdered sugar
Preparation
Warm milk and butter in a saucepan.
In a bowl, mix flour, dry yeast, sugar, and salt.
Add the warm milk and butter mixture to the dry ingredients.
Knead with dough hooks on high speed for 5 minutes until smooth.
Cover and let rise for 60 minutes.
Wash plums and pat dry.
Halve plums and remove pits.
Cut plums into even slices.
In a bowl, quickly knead butter, sugar, ground hazelnuts, and flour to form a crumbly streusel.
Line baking sheets with parchment paper.
Preheat oven to 180°C (convection: 160°C).
Divide the risen dough into 10 equal portions.
Shape each portion into a ball, then flatten to about 12 cm in diameter, leaving the edges slightly higher than the center.
Place the dough circles on the prepared baking sheets.
Whisk the egg and lightly brush the tops of the dough circles.
Arrange plum slices in a star pattern on each dough circle.
Sprinkle the streusel evenly over the plums.
Bake for about 15 minutes.
Let cool completely on the baking sheet.
Dust with powdered sugar before serving, if desired.
Tip
These plum streusel tarts are guaranteed to be juicier and tastier than the baker's!
