(If needed, add up to 2 tablespoons more ice. Add 2 tablespoons ice water pulse until dough is crumbly but holds together when squeezed. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.

Sprinkle the pie with a little extra sugar and serve warm with cream or vanilla ice cream. Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Cool for another 20min before transferring very carefully to a serving plate. Speculoos Plum tart: If you like juicy fruits on a slightly crunchy shortbread pastry, you will love this tart. Le modèle Family est idéal pour l’été: 98 coton résistant perméable à l’air ave. Leave pie to cool for 10min, then carefully loosen the pastry around the edges. The juices will begin to bubble a little from the pie as it cooks. Place on the pre-heated sheet and bake for 30min or until the pastry is golden brown and the plums just tender. Fold in the pastry edges and pleat together around the plums.īrush the pastry with beaten egg or milk and sprinkle with sugar. Pile the fruit in the centre of the pastry and sprinkle with the crushed cardamom seeds and sugar (if the plums are tart you'll need all of it, if ripe and sweet use a little less).

The crust is baked on top of the pie instead of underneath. Put it on a floured baking sheet, preferably without a lip. Small tart Italian blue plums are excellent for this pie but I have used all kinds of plums. Roll the pastry a little thinner into a rough circle about 30cm (12in) diameter. Heat a flat baking sheet in the oven at 220☌ (425☏) mark 7.

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