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HEAT milk and 1 tablespoon of butter in a small saucepan until the butter has melted. Wait until it's about lukewarm before adding the yeast. DISSOLVE the yeast and wait about 5 to 10 minutes, until the mixture has become foamy.
Meanwhile COMBINE salt, 200 gram flour, 40 gram sugar and a sachet of vanilla sugar. ADD 1 egg while you keep on mixing and then pour in the milk and yeast mixture.
When you've reached a dough ball, knead it a few minutes more and then cover with a clean kitchen towel. Let the dough rise for an hour, or until doubled in size.
COAT the tart tins with butter and set them aside.
You can start to make the crumble topping while you wait for the dough to be ready. You need to crumble the almonds until they're really fine, the best way to reach the desired result is using a food processor.
ADD 100 gram flour and 35 gram sugar to the food processor and then add 50 gram butter. RINSE the plums and remove the pit. CUT the plums into wedges and set aside.
PRE-HEAT the oven to 180 degrees celsius or 350 degrees Fahrenheit. DUST your work surface and rolling-pin with flour and roll out the dough. Use the cookie cutter to create rounds that fit inside the tart tins to create a pie crust.
ADD a small layer of bread crumbs to the bottom to make sure the crust won't become soggy. PLACE the plum wedges on top of the bottom and crumble the almond topping over the tarts.
BAKE them in the oven for about 20 to 25 minutes, depending on your oven. Let them cool off on a cooling rack, they're best when they're still lukewarm. Enjoy!