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PLUM TART WITH CREAM
Combine the flour and butter in a food processor until the mixture resembles breadcrumbs. Add the remaining ingredients and when the mixture forms a ball, make a disk, wrap it in plastic and refrigerate for 30 minutes. Preheat the oven to 350F. Roll out the dough to a 1/4-inch thick and line a 10-inch pie pan. Prick the pie base with a fork. Arrange the plums, rounded side downwards in the pie crust. Bake for 20 minutes. In a mixing bowl beat together the egg yolks, crÅme fraöche and sugar. Pour the custard over the plums and continue baking for 15-20 minutes.
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For the pie crust:
1 1/2 cups flour
1/2 cup butter, diced
1 egg, beaten
6 tbsp sugar
2 tbsp ice water
pinch of salt
For the filling:
1 1/2 lbs damson plums, halved and pitted
2 egg yolks
2/3 cup crÅme fraöche
6 tbsp sugar
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20
mn
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40
mn
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Serve this pie warm or cold. It is best to use a pie pan with a non-removable base for this recipe.
