Plum tart

Ingredients for 1 servings:

• 200 g flour
• 1 pinch(s) of sugar
• 1 pinch of salt
• 100 g butter
• 50 ml water
• Fat for the mold
• Flour for dusting
• 1 kg plum(s)
• 50 g sugar
• 1 tsp, leveled cinnamon powder
• 2 eggs
• 300 g whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

For the dough, mix the flour, sugar, and salt on a work surface. Mix in the butter in pieces (using two knives). After adding some of the water, knead the dough, adding more if necessary. The dough should be supple but not too soft. It is best to wrap it in cling film, dusted with flour, and refrigerate for about 30 minutes. This neutral dough is suitable for sweet tarts and savory quiches. In the meantime, pit the plums. Unwrap the dough, cover with a second sheet of film, and roll it out. Using a piece of film, transfer it to the greased 28 cm tart tin. Even out the edges and press them down to the top. Sprinkle the base with a little flour, spread it out, and shake off any excess. Arrange the plums on top of the dough, slightly raised. Bake on the second rack from the bottom for 10 minutes at 200-210°C (test). Meanwhile, combine the sugar and cinnamon, add the eggs and cream, and whisk until the sugar is dissolved. After 10 minutes, spread the mixture over the plums and bake for another 10 minutes using bottom heat, then for another 20 minutes using top/bottom heat, each time at 200-210°C.