Plum tart in the style of the Tatin sisters

Ingredients for 4 servings:

• 200 g flour
• 100 g butter, cold
• 50 g sugar
• 1 pinch of salt
• 1 egg(s)
• 30 g sugar
• 20 g butter
• 1 tsp cinnamon
• 500 g plum(s)
• 1 packet of vanilla sugar

Instructions

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

For the dough: Knead 100g butter in small pieces, 50g sugar, salt and egg, first with the dough hook of a hand mixer, then by hand, into a smooth dough. Cover and chill for 30 minutes. In the meantime, preheat the oven to 200°C (180°C fan/gas mark 4). Wash, pit and halve the plums. Caramelise 30g sugar, 20g butter and the cinnamon in a pan over high heat, stirring constantly, then pour the mixture onto a 20cm tart tin (or alternatively, the glass lid of a casserole dish). Press the plums, cut-side down, into the still warm caramel, arranging them in a brick shape. Roll out the dough on a lightly floured surface and cover the plums with it, making sure to press the edges in slightly around the plums on the sides. Bake in the hot oven for about 30 minutes, remove from the oven and let cool for 5 minutes. Then turn out onto a plate and sprinkle with vanilla sugar while still warm. Enjoy lukewarm. This variation of the famous apple tarte tatin is delicious warm with ice cream (as a dessert for four) or cold.