ingredients

1 roll of pure butter shortbread
450 g pitted weighed plums and plums
100 g of almond powder
1 tbsp. to s. a razor of unsalted, shucked pistachios
1 tbsp. to s. honey
2 eggs "big" 1 white
2 dl of milk
40 g of sugar

Equipment

1 tart pan of 24-25 cm, deep 3 cm
1 salad bowl 1 hand whip

Steps

Step 1

Prepare the crust: unroll the dough on its paper. Dough on paper, line the mold, roll up the edges a little to increase the height of the mold. Cover with baking paper, then vegetables or marbles; make them go up against the edges. Place in the fridge for at least 15 minutes and preheat the oven to 180 ° C (tea 4). Bake 10-12 min. Remove balls and paper, coat with egg white with a brush, refit 3-4 min. Let cool.

2nd step

Prepare the amandine: mix in the salad bowl almond and sugar. Add eggs and honey, mix, dilute with milk.

Step 3

Assemble, cook: arrange the plums on the crust, cut face up. Pour the cream.

Step 4

Put in approx. 50 min: the cream should be taken to the center. Let cool before lifting the paper with 4 hands to unmold. Sow the pistachios roughly crushed.

tips

Variations . • Replace the pistachios with crushed almonds or hazelnuts ; sow them on the pie 5-10 min before the end of cooking. • If you do not like honey, replace sugar and honey with 75 g of very good brown sugar (organic).