Plum and Compagnie

Everytime I am on holidays, hiking, camping and eating mostly dehydrated food, I crave tarts...

Those holidays, it was the plum tart that was stuck in my mind. As soon as I came back home, actually, even before coming home, I bought some plums, and the following day, made this tart.

Ingredients :

1 pâte brisée recipe for a 8inch tart shell

1/3 cup of semolina

1/2 cup of sugar

1 1/2 lb of plums

A pinch of salt

Preheat the oven at 350°F.

Wether you are making the pie dough yourself or buying it, keep it as cool as possible. For my part I made a classic Pâte brisée, chilled it for half an hour, rolled it in the tart shell, and put it in the fridge until I was ready to assemble.

In a small mixing bowl, combine the semolina, 1/4 cup of sugar, and the salt.

Over another bowl, cut the plums in half and remove the pits.

Take the lined tart shell out of the fridge and sprinkle the semolina mix on the dough (this will prevent the dough from becoming soggy with the plum juices).

Arrange the halved plum, pour whatever juices are left in the bowl and sprinkle with the remaining 1/4 cup of sugar. It is actually up to you to judge how much sugar the plum need. If they're really sweet you probably won't need as much sugar, if they're still firm and a little bit acid, add more sugar.

Bake in the preheated oven for about 30 minutes or untill the dough is golden brown on the edges.