Spelt plum tart with cream and egg topping

Ingredients for 8 servings:

• 250 g spelt, freshly ground (alternatively wholemeal spelt flour)
• 125 g sugar, cane sugar or honey (amount depends on the taste and acidity of the fruit)
• 125 g butter, cold
• 2 eggs, of course from happy chickens
• 1 pinch of salt
• 500 g plums, pitted (or other fruit)
• 1 cup of cream
• 1 egg(s)
• 1 tbsp cinnamon sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

also tastes good with other fruits, e.g. apples

Quickly knead the spelt flour, sugar, butter pieces, eggs, and salt into a shortcrust pastry. Flatten the dough into a buttered pie, springform, or quiche dish (approx. 28 cm), leaving a rim of approx. 2 cm. Score the halved plums slightly at the top and bottom, or quarter them, and arrange them in a fan shape on the pastry. Whisk the cold cream vigorously with a mixer or whisk (it should still be thick), then whisk in the cinnamon sugar and egg, then spread the mixture over the fruit. Bake at approx. 180°C for about 45 minutes. The tart can be eaten while still warm, but the icing will still be a bit runny.