FRIJE

Instructions

• 1.   Wash, dry, and pit the plums. Preheat the oven to 200 °C (392 °F).
• 2.   Prepare a shortcrust pastry:
• 3.   Make a well with the flour, place 2 egg yolks in the center, add the butter, 50 g of sugar, a pinch of salt, and half a glass of cold water. Quickly work the dough, then shape it into a ball and let it rest for 2 hours under a cloth.
• 4.   Divide the dough into 2 unequal parts, two-thirds and one-third. Roll out the larger part with a rolling pin into a circle, about 3 mm thick. Butter a pie dish and line it with the rolled-out dough, leaving a 3 cm overhang. Prick the dough with a fork. Spread a layer of beaten egg white on the bottom of the tart. Bake for 2 minutes, until a white film forms. This will prevent the fruit from releasing too much liquid and soaking the pastry.
• 5.   Fill the tart with the plums and sprinkle them with sugar. Cover with the second rolled-out dough and fold the excess dough from the bottom over the edges of the pie dish. Seal the edges with a fork. Brush the surface with a mixture of beaten egg yolk, milk, and a pinch of sugar. Place a cardboard chimney in the center of the pierced crust.
• 6.   Bake for 30 minutes. Serve warm with fresh cream.

Nutritional information *