Prepare a shortcrust pastry. After resting for half an hour, line a pie pan with it.
On the other hand, prepare a frangipane cream:work the whole egg with the egg yolk, the 100 g of sugar, the melted butter and the ground almonds. Flavor with eau-de-vie.
Pour this cream over the raw dough. Wash the plums, cut them in half, pit them. Arrange the half-fruits, rounded side against the cream, overlapping them slightly, as they will shrink during cooking.
Sprinkle with 50 g of sugar. Bake for 45 minutes in a fairly hot oven. th.6 – (220°C).
Serve warm or cold.
Source:Les Bons Desserts. Baudoin.