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  • 300 g Flour

  • 0.5 teaspoon Salt

  • 2 tablespoons Sugar

  • 250 g Butter cut into pieces

  • 1 teaspoon Vanilla

  • 80 ml ice-cold Water

  • 1.5 kg quetch Plums rinsed and dried

  • 60 g Sugar

  • 1 egg white lightly beaten


  • 1.

    Put the flour, salt, and sugar in a large bowl.

  • 2.

    Add the butter pieces, and pinch with the fingers to create a crumb texture.

  • 3.

    Make a well in the middle, and pour in the water and vanilla.

  • 4.

    Quickly work in the flour to create dough.

  • 5.

    Do not over-mix.

  • 6.

    Divide into 2 disks, wrap in plastic, and refrigerate 15 minutes before rolling out.

  • 7.

    Roll one of the pastry disks into a rectangle and lay on a baking sheet.

  • 8.

    Lay down a cobblestone alley of whole plumbs, leaving a 1-inch/2.5 cm margin all around.

  • 9.

    Cut the remaining plums to fill in any gaps.

  • 10.

    Sprinkle over the sugar.

  • 11.

    Roll out the second disk of dough into a larger rectangle.

  • 12.

    Lay over the plums and seal the edges.

  • 13.

    Trim the edges.

  • 14.

    Cut two slits in the top of the tart.

  • 15.

    Paint all over with the beaten egg white so the tart will emerge glossy.

  • 16.

    Bake at 400ºF/200ºC until the pastry is done, about 25 minutes.

  • 17.

    The plum juices will have spilled out all over the baking sheet.

  • 18.

    Dip a pastry brush into them and paint the tart all over a glossy violet.

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