Summary

Ingredients

For the shortcrust pastry: (Pâte brisée)

• 200 g flour
• 1 pinch (s) sugar
• 1 pinch (s) salt
• 100 g butter
• 50 ml water
• Fat for the shape
• Flour for dusting

For covering:

• 1 kg plums

For the cast:

• 50 grams sugar
• 1 teaspoon, leveled cinnamon powder
• 2 egg (s)
• 300 g whipped cream

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Instructions

1. For the dough, mix the flour with sugar and salt on the work surface. Mix in the butter in pieces (work with 2 knives). After adding some of the water, knead, adding water if necessary. The dough should be smooth but not too soft.
2. It is practical to then dust it with a little flour and wrap it in cling film. Store in a cool place for about 30 minutes. This neutral batter is suitable for sweet tarts as well as salty quiches.
3. In the meantime, pit the plums. Unwrap the dough, cover with a second foil and roll out. Transport into the greased tart pan (28 cm) using a foil. Even out the edges and press down to the upper edge. Sprinkle the bottom with a little flour, distribute it and shake off the excess. Now spread the plums up on top of the dough.
4. Bake for 10 minutes at 200 - 210 ° C (try it out) on the 2nd rail from the bottom. In the meantime, mix the sugar and cinnamon, add the eggs and cream and whisk until the sugar is dissolved.
5. After 10 minutes, distribute on the plums and bake for a further 10 minutes on bottom heat, then for another 20 minutes on top / bottom heat, each at 200 - 210 ° C.