(before baking) 
(after baking) 
(after baking after we have added on them the plum syrup) 
(royal icing in progress) 
(Royal icing flavored with lemon juice and vanilla extract and optionally stained with a pinch of turmeric powder , consume at the same day, otherwise the color of the royal icing and the consistency change, after you have coating your tarts/cookies with royal icing and it hardens then it’s ok to store them in a closed box in room temperature for some days.
Recipe for the base of the tarts ( same as butter cookies ) :
250 gr fresh cow butter
210 gr granulated sugar
1 organic egg
1/2 teaspoon of Natural vanilla extract
300gr all purpose flour
I put the ingredients into the mixer gradually ( wire – see photo ) at the maximum speed in the order I’ve written them. When I am ready to add the flour I operate the mixer at 1 ( the lowest speed) and just see that the ingredients mix . Remove the dough from mixer and keep kneading the ingredients by hand with soft movements , so that my cookies don’t go hard.
Then in a preheated oven at 200 degrees Celsius , -not fan/air!- , bake the tarts on a baking pan ( in the special parchment paper for baking – see photo) and bake for 15 minutes ( small size ) in the middle rack of the oven until they get a very light color. (or depending on the strength of my oven )
Recipe for royal icing ( in the order the ingredients follow I put them in the mixer , which I have put on medium speed ) :
2 small organic egg whites with a pinch of salt ( beat with the whisk attachment, but not enough to make meringue )
juice of 1/2 large lemon, without the seeds
400gr icing sugar
1/2 teaspoon liquid vanilla extract
Beware , for health reasons , the royal icing, better not be consumed by young children, old people and pregnant women for the risk of salmonella , if you are not sure for the quality of your eggs, because we don’t cook them in this recipe and not always are raw eggs safe to be eaten .
Put royal icing as desired over the tarts and leave them in room temperature to harden their surface and bon appetite !
( Preserve the tarts in an airtight container/box in room temperature for 2-3 days )