If there was a pie with plums that I didn’t even concocted by here, it is the tart with the plums. Good but as I hadn’t bought enough of plums to the market (or while I’ve eaten too much before the pie !!!), I’ve added a few greengages. The mixture of the two plums is very good, even if I think that, with only plums it would have been just as much !

And to do honour to the origins alsatian, Sir, I covered my pie with a streusel with almonds, which brings a lot of greed in the whole (well what we think more to the jersey at that time, right ?!).

A good tart plums which therefore completes a long series of pies on this blog (not us, huh ?!) !!!

Tart damsons and greengages to the streusel

Ingredients (for one pie)

  • A dozen plums
  • A dozen of greengages
  • 50 g of flour
  • 50 g of sugar cane
  • 50 g butter
  • 35 g of almond powder complete
  • 1 sachet of vanilla sugar

For the shortbread dough

  • 130 g of flour
  • 90 g butter
  • 45 g icing sugar
  • 1 egg
  • 15 g of almond powder
  • 1 pinch of salt


To prepare your cookie dough, work the butter and sugar by hand so that the butter becomes ” ointment “. Then add the whole egg, and work again the mixture. Add the flour and salt at once and stir until a nice smooth paste. Form a ball and refrigerate 1 hour.

Next, prepare the dough streusel, work all the ingredients with the fingertips in order to sand the dough. Book the fee.

Preheat the oven to 180°.

Roll out the dough on the work plan and have it in a mould. Trim the edges with a knife if necessary.

Wash and cut the plums in two. Arrange on the dough, cut side down.

Then add the dough streusel over in the émiettant well.

Bake for 30 minutes.

Enjoy warm with a good scoop of vanilla ice cream !

Written by Doc

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