Plum tart “French version”

The sweet pastry

• In a bowl, mix together the flour, caster sugar, butter (cut into small pieces), salt and baking powder.
• Mix until is become “sandy” and the butter is all incorporated. Add the eggs and bond the dough together, making sure you don't overwork. Let rest for a few hours.
• Roll the sweet pastry into a tart mould or a metal circle ring, cover with a baking paper and fill with dry beans or cooking stones.
• Bake in the oven at 180C for 15 to 20 minutes. Once ready, remove the beans and let cool down.

The filling

• In a bowl, mix together the crème fraiche, double cream, eggs, caster sugar and vanilla essence.
• Slice the plums into two and remove the stone.
• Arrange the plums in the part-cooked tart and fill up with the cream.
• Bake in the oven at 180C for 25 to 30 minutes.
• Let cool down, remove from the mould or the ring and dust with icing sugar before serving.