Rustic Red Plum Tart

Combine flour, sugar, cinnamon, salt, and lemon zest in a kitchen machine.

Add cold butter cubes and mix until crumbly.

Add cold water and mix shortly.

Form the dough into a ball, then roll out with a rolling pin to around 20cm in diameter.

Place the dough in the fridge for 30 minutes.

Wash and slice the red plums into 4mm pieces and place in a bowl.

Add sugar, cinnamon, salt, vanilla, and melted butter to the bowl and mix together.

Preheat the oven to 170°C.

Roll out the dough until it is around 30cm in diameter and 1/2mm thick on a floured surface.

Place the dough on baking paper, then on a flat oven baking tray.

Spread the cookie crumbs in the middle of the dough.

Add the plum filling to the middle of the dough, leaving 7cm of edges free.

Fold the edges of the dough over the plums in a free-form.

Brush the dough and plums with the beaten egg.

Sprinkle cane sugar over the dough and plums.

Put the tart in the fridge for 20 minutes.

Bake the tart for 40-45 minutes or until golden brown.

Transfer the tart to a wire rack and sprinkle with crushed hazelnuts.

Serve with Carte D’Or Madagascan Vanilla ice cream on top.