Summary

Ingredients

• 250 g spelled, freshly round (alternatively wholemeal spelled flour)
• 125 g suar, cane suar or honey (amount also depends on the taste and acidity the fruit)
• 125 g butter, cold
• 2 egg (s), course from happy chickens
• 1 pinch salt
• 500 g plums, pitted (or other fruit)
• 1 cup cream
• 1 egg (s)
• 1 tablespoon cinnamon - sugar

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Instructions

1. Knead the spelled flour, sugar, pieces of butter, eggs and salt quickly into a shortcrust pastry.
2. Press the dough flat in a buttered pie, spring or quiche tin (approx. 28 cm), forming a border of approx. 2 cm. Score or quarter the halved plums at the top and bottom and lay out on the dough in a fan shape.
3. Beat the cold cream vigorously with a mixer or whisk (it should still be thick), whisk the cinnamon sugar and egg well in it and distribute the mixture on the fruit.
4. Bake at about 180 ° for about 45 minutes.
5. The flan can be eaten warm, but the icing is still a little runny.