Summary

Ingredients

For the shortcrust pastry:

• 450 g flour
• 1 pinch (s) salt
• 1 sachet sugar (lemon)
• 100 g suar
• 1 egg (s)
• 3 tablespoon white wine
• 225 g butter

For covering:

• 1 ¼ kg mirabelle plums
• 150 g almond (s), chopped
• 150 g jam (orane)
• 100 g suar
• 1 teaspoon cinnamon powder

For the cast:

• 200 g sweet cream
• 2 egg yolks

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Instructions

1. Knead the flour, salt, lemon sugar, sugar, white wine, egg and butter quickly to form a dough. Wrap in foil and refrigerate for 30 minutes.
2. Wash and drain mirabelle plums, cut open but not through, and stone.
3. Slowly heat the almonds, jam, sugar and cinnamon, stirring constantly, so that a smooth mixture is formed.
4. Roll out the shortcrust pastry and press it onto a well-greased tray. Prick several times with a fork. First brush with the almond mixture and then top with the mirabelle plums.
5. Bake in a preheated oven at 200 degrees for about 20 minutes.
6. Whisk the cream and egg yolk and pour over the cake. Put in the oven for another 10 to 20 minutes.