Plum Tarte Tatin

For the plum tarte tatin, preheat the kitchen stove to 220 degrees. Place the salt, flour, cinnamon and sugar in a suitable bowl.

Add the butter in flakes. Later grate the whole between your fingers to a crumbly amount.

Mix the egg, add it and quickly knead the whole thing into a smooth dough, adding 1-2 tablespoons of cold water if necessary. Do not knead the dough too long, otherwise it will be tough ! Roll out the dough into a 28 cm rondelle, place on a baking tray and leave to cool for at least half an hour.

Cut the plums in half and remove the seeds. Spread the whole cane sugar evenly on the bottom of a 28 cm ø baking tray. Place the plums closely on the sugar with the cut side down. Place the rolled out dough on top. Be sure to place the baking tray on an oven tray, as the juice tends to run over the edge of the tray. Bake the plum tart in the oven at 220 °C on the second rack from the bottom for 35 to 40 minutes. Remove the tart, let it rest for 5 minutes, then turn it out onto a plate while it is still warm. Do not lift off the baking sheet on the spot, but leave it upside down for a moment. After that, the tart will come off by itself.

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