For the crust
1 1/2 cups all-purpose flour (180 g)
1/2 cup confectioner's sugar (90 g)
1/2 cup unsalted butter, cut into small pieces (100 g)
2 tablespoons cold water
For the filling
1 1/2 cups whole milk (360 ml)
3 tablespoons cornstarch
1 egg
1/3 cup confectioner's sugar (60 g)
1 tablespoon vanilla extract
1 can of black plums in syrup (400 g), drained
For the topping
2 tablespoons unsalted butter
1/4 cup confectioner's sugar (45 g)
6 slices of puff pastry, crumbled (120 g)
For the crust
1 1/2 cups all-purpose flour (180 g)
1/2 cup confectioner's sugar (90 g)
1/2 cup unsalted butter, cut into small pieces (100 g)
2 tablespoons cold water
For the filling
1 1/2 cups whole milk (360 ml)
3 tablespoons cornstarch
1 egg
1/3 cup confectioner's sugar (60 g)
1 tablespoon vanilla extract
1 can of black plums in syrup (400 g), drained
For the topping
2 tablespoons unsalted butter
1/4 cup confectioner's sugar (45 g)
6 slices of puff pastry, crumbled (120 g)
Prepare the crust: In a medium bowl, combine the flour, confectioner's sugar, and butter
Mix until a dough forms
Knead the dough with your fingers until it becomes crumbly
Add the water and knead slightly with your hands
Form a ball with the dough
Wrap in plastic wrap and refrigerate for at least 15 minutes
Preheat the oven to 180°C (medium)
Roll out the dough on a floured surface to a thickness of about 1/8 inch
Place the dough into a removable-bottom tart pan with a diameter of 29 cm
Trim the excess dough from the edges and press the edges to form a crust
Form the remaining dough into rosettes and press them, one by one, against the sides of the tart pan
Press the edges again
Use a fork to create small holes in the bottom and sides of the crust
Line with four overlapping squares of parchment paper
Bake in the preheated oven until golden brown (about 20 minutes)
Remove from the oven and discard the parchment paper
Continue baking until lightly browned (about 10 minutes)
Let cool
Prepare the filling: In a medium saucepan, combine the milk, cornstarch, egg, and confectioner's sugar
Cook over medium heat, stirring constantly, until thickened (about 4 minutes)
Remove from heat and stir in vanilla extract
Let cool slightly and fill the tart shell
Drain the plums and cut each one into four pieces
Distribute over the filling and refrigerate
Prepare the topping: In a medium skillet, melt the butter and confectioner's sugar over medium heat
Stir until golden brown (about 5 minutes)
Add the puff pastry and stir until it absorbs all the liquid
Spread over the filling
Wrap in plastic wrap and refrigerate for at least 2 hours
Unmold onto a serving plate and serve
320 calories per slice
