Hall plums tart
Soak some pine nuts with a cinnamon stick in cognac.
Pick the ripest plums you can.
Cut them in to small pieces and add the sugar.
Keep the stones to cook the pastry later.
Meanwhile, make the pastry.
Warm some butter in a pan. Pour in the pine nuts and the cinnamon stick, without the juice, and add the plums. Let the mixture reduce and stir from time to time. When bubbling, pour in the cognac and let the mixture reduce again.
Add a pinch of salt to the flour, pour the butter and the margarine and mix both carefully with your fingers. When you have a crumbly dough, add the water and stir with a knife.
Turn the oven on.
Cover the table with flour and start working the dough.
Roll out the pastry and place it in a tin.
Cover with the plum stones and put the tin into the oven.
During this time, cut the rest of the plums in quarters.
Take the tin out and cover the pastry with the plum & cognac mixture. Then cover with the quartered plums.
Leave in the oven at 180° for 25mins
Bon appêtit!
A bag of plums
30g of sugar
1/3 glass of Cognac
1 Cinnamon stick
40g of butter
40g of pinenuts
A pinch of salt
100g Margarine
1/2 glass of water