Plum tart with lattice top

Ingredients

• 800 g plums
• 4 tablespoons sugar
• 30 ml juice released by the plums
• 2 tablespoons starch
• 1/4 teaspoon cinnamon (optional)
• 350 g flour
• 150 g cold butter
• 1 egg
• 80 g granulated sugar
• 1/4 teaspoon salt
• 4 tablespoons cold water
• 10 g butter
• 10 g flour
• 10 g semolina
• 1 egg yolk (from 1 egg)

Preparation

1. Wash the plums, remove the pits and slice them. Toss with 4 tablespoons of sugar and leave for 5 minutes. 2. Cook the plums over medium heat for 8 minutes, until they start to soften. Mix the starch with 30 ml of juice released by the plums, pour it over the fruit and cook for another 5 minutes, until the filling thickens. Set the pan aside and add the cinnamon, if using. 3. Mix the flour with the cold butter, cut into small pieces. Add the egg, granulated sugar, salt and cold water, then knead. Wrap the dough in plastic wrap and refrigerate for 1 hour. 4. Heat the oven to 180°C. Grease the pan with 10 g of butter and dust it with 10 g of flour. Roll the dough out into a thin sheet, line the pan with it and bake the base for 10 minutes, until dry on the surface. 5. Sprinkle the semolina over the base and pour in the plum filling. Cut the remaining dough into strips, arrange them in a lattice and brush with the beaten egg yolk. Bake the tart for 20 minutes, until the lattice is golden. 6. Let the tart cool for 30 minutes before removing it from the pan.