Tarte Aux Quetsches (Italian Plum Tart)

• 1 quantity french pastry dough, or your favorite tart shell
• 2 to 3 cups Italian plums (quetsches), halved and pitted
• 3 tablespoons lemon juice
• 2 tablespoons brown sugar
• 1/2 pinch cinnamon
• 1 egg
• 1/2 cup heavy cream
• 1/3 cup cane sugar (or more if you like your tart sweeter)
• 1 teaspoon vanilla extract

1. Preheat the oven to 375-400 degrees (depending on your oven). Place the dough in a buttered pie dish.
2. In a bowl combine the plums, lemon juice, sugar and cinnamon and combine for 5 to 10 minutes. Arrange the plums on top of the dough and put in the oven for 15 to 20 minutes.
3. While the plums are baking, whisk the egg, the cream, the sugar and the vanilla in a bowl until combined and pale yellow.
4. Take the pie out of the oven and pour the egg and cream mixture on top of the plums. Place in the oven and bake for another 20 to 25 minutes, until the cream mixture has set and the fruit is bubbling. Let rest for a few hours or over night.

pastry, italian plums, lemon juice, brown sugar, cinnamon, egg, heavy cream, cane sugar, vanilla

Taken from food52.com/recipes/6090-tarte-aux-quetsches-italian-plum-tart (may not work)