Plum tart

A delicious tart to celebrate Jeûne Federal. By Christophe Loeffel.

Ingrédients

• Dough
• 250 g flour
• 125 g butter
• 1 egg
• 2 g salt
• 5 g sugar
• Caramelized prunes
• 100 g prunes
• 30 g sugar
• Prune alcohol
• Double cream whipped cream
• 125 g cream
• 70 g double cream
• 18 g sugar
• 0.5 tsp cinnamon powder

Préparation

1. Dough
2. Mix the flour and the butter with your hands. Once the mixture is a sandy texture add the egg, then salt and sugar. Once the dough is homogeneous, put it into the refrigerator. Add a little water if dry.
3. Roll out the dough to 3 mm thickness and chill. Form the tart and place it in the freezer.  
4. Prick the bottom of the pie with a fork. Sprinkle some almond powder. Add prunes. Sprinkle with sugar and cinnamon. 
5. Bake at 170° C for about 25 minutes in a ventilated oven. Remove the tart and unmould while still warm.
6. Caramelized prunes
7. Cut the prunes, fry them and flame them with prune alcohol.
8. Double cream whipped cream
9. Whip the cream with the double cream, sugar and cinnamon until you get a nice whipped cream, not too firm. Put in a piping bag and fill the tart.  
10. Finish with pieces of raw plums. Decorate with flowers and mountain herbs