quetsche plums for a savorous tart

There are plenty of fruits here, and certainly elsewhere too. We had also never seen so many fruits, trees crumbling under their weight.

We have benefited from wild trees along the road to fill our baskets.

Here's a delicious tart full of plums with a sablée base made with complete  spelled flour. It comes from Moulin Hurtigheim.

Spelled pie with quetsche plums,
Tarte aux quetsches à l'épeautre,
milk and wheat free

250 g complete  spelled flour
120 g of non-hydrogenated margarine
50 g sugar complete + 2 tablespoons
50 g almonds toasted and crushed
1 egg
1 kg of quetsche plums

Mix the flour with 50 g of sugar and the crushed almonds.
Cut margarine into small pieces and sand slowly incorporating to the flour mixture with your fingers.
Add the whole egg and gather the dough into a ball.
Line a pie plate. Spread the dough with a  roll, helped by a Silpat or parchment paper and put it into the mold. Take the fall to fill the holes.
Refrigerate for 1 hour.
Heat oven to 180 degrees and bake the tart (protected by parchment paper) for 5 minutes. This will prevent the biscuit to absorb too much fruit juice.

Arrange the plum halfs. Here vertically to fill as much as possible.
Sprinkle with the 2 remaining tablespoons of sugar.
Bake for 35 minutes.
Let cool and unmold gently.
Enjoy warm or cold

I had some dough left to make a few biscuits