Traditional Austrian Linzer Plum Tart | Crumbly & Fruity

Mix the plain wheat flour, ground nuts, 100 g of the granulated sugar, vanilla sugar, ground cinnamon, a pinch of ground cloves, and a pinch of salt on a work surface or in a mixing bowl. Add the finely grated zest of half an organic lemon.

Cut the cold butter into small pieces and add it to the flour mixture along with one egg. Quickly knead everything by hand into a smooth shortcrust pastry (do not knead for too long so the pastry stays short and crumbly). Form the dough into a ball, wrap in cling film, and let it rest in the refrigerator for at least 30–45 minutes.

Meanwhile, thoroughly wash the fresh plums, pat them dry, cut in half, stone them, and cut into wedges. In a bowl, gently mix them with the remaining 20 g of granulated sugar and 1 teaspoon of fresh lemon juice.