Plum tart, not Hermé´s way

This time I´ve decided to try a recipe from the Great Monsieur Hermé. This recipe is from his book, Larousse of Desserts, a really big book, with basic and more elaborate recipes. I chose this recipe because it seemed light, simple, and I wanted to eat plums.

This recipe I chose to try, looked really good and not so difficult, but it didn´t happen. The original recipe calls to put to plums halves on the dough and bake for 30 minutes. But after that half hour it seemed that the plums would not have passed through the oven, so I decided to change everything, remove the plums from dough and beke them on the stove top. 
It might have worked with some plums less firm. Maybe, who knows.Of course, the recipe is not like the one on the book, but the fixed version. I hope you like it!



Plum Tart
Ingredients for the dough
125 g flour
65 g butter
65 g sugar
Ground cinnamon 1 / 2 tsp
Egg 1
Pinch fine salt

Ingredients for the filling
Large plums 6 units
100 g sugar
Sweet Wine 50 cc
1 tsp cornstarch
Chocolate to taste

Procedure for dough
- Put in the food processor the flour and cold butter and work it until flour disappears.
- Add sugar, cinnamon and egg and process until it forms a ball of dough
- Roll out with rolling pin or by hand directly on the mold (20 x 20 cm) greased and floured
- Refrigerate for 30 minutes
- Bake for 20 minutes at 180 ° C or until you see its slightly cooked.

Procedure for filling
- Remove the pit from the plums and cut into pieces
- Place in a small saucepan with sugar and a cup of water, bring to low heat, while stirring
- Dissolve the starch with sweet wine
- When the plums are soft add wine and stir starch to boiling
- Fill the pie and bake in the oven for 10 minutes
- Cool, unmold and if you like, garnish with grated chocolate over


And voila!