1 shortbread dough
15 cl of milk
600 to 800 gr of plums Reine Claude
50 gr of almond powder
50 gr of caster sugar
Wash the plums and take out the stones.
Line a buttered tin with the rolled out puff pastry. Pick the bottom with a fork.
Spread your dough in the pie dish and put it in the oven to precook it.
Cut the plums in half and arrange them skin side up over the pastry.
Crack the egg into a bowl and beat it with the milk, sugar and almond powder.
Remove the dough from the oven and place the Reine Claudes on the bottom of the pie.
Pour the preparation on the plums and bake for about 30 minutes.