For 6 people
Easy recipe
INGREDIENTS
- 250g of flour
- 125g of butter
- 1 pinch salt
- 50g sugar
- 1,5 kilos of quetsches
- 20cl fresh cream
- 2 eggs
- Cinnamon
Pie dough
Place the flour in a large bowl.
Add the softened butter, cut into small pieces.
Add a pinch of salt and a tablespoon of sugar.
Work the dough for about 5 minutes, until you obtain a sandy texture.
Then add a quarter-glass of lukewarm water and work until the dough is smooth. If the water isn't enough, continue adding a little at a time.
Wrap the dough in parchment paper and chill in the fridge for at least 1 hour.
The Pie
Preheat oven to 175°.
Stalk and halve all the plums and remove the stones.
Roll out the dough and place in a baking tin lined with baking parchment.
Mix the crème fraîche, eggs, sugar and a pinch of cinnamon in a bowl.
Beat lightly by hand for about 15 seconds.
Arrange the quetsches and add the cream-egg mixture.
Bake for 45 minutes at 175°.
Leave to cool.
On the wine side, this tart is a perfect match for our Gewurztraminer Grand Cru Kaefferkopf. Its fruity, spicy aromas supported by a full, gourmet structure wrap this dessert in just the right amount of sweetness.
