225 g spelt flour, light
100 g butter, cold
2 tbsp muscovado sugar, Sugar can be used as an alternative.
1 sachet of vanilla sugar
½ tsp Salt
80 g water, cold
40 g almonds, ground
700 g plums
½ vanilla pod
250 ml cream
40 g sugar
Put the spelt flour and butter in a mixing bowl and rub the mixture between your fingers until it resembles breadcrumbs. Add the rest of the ingredients and knead into a firm dough. Refrigerate the dough for about 1 hour.
Put the baking tray into the cold cooking space for preheating.
(Pre-)heat cooking space to 175°C with Pizza Plus
Roll out the spelt pastry, line the round baking tray with it and prick all over with a fork. Sprinkle the ground almonds over the base of the pastry case.
Wash and halve the plums, then scatter them over the base of the pastry case.
For the topping, scrape the vanilla seeds out of the pod and mix them with the rest of the ingredients. Pour the topping over the plums.
Put the flan on the baking tray in the preheated cooking space. Bake.
Put the food in
Pizza Plus 175°C for 45 Mins
After baking, turn the flan out of the tin and allow to cool.