Prepare shortcrust pastry. Let it rest.
Pit the fruit, keeping it whole. do
macerate these fruits with 100 g of
sugar. Mix almonds, semolina, sugar (50 g)
Line a tart pan (28 cm) with shortcrust pastry.
Spread the semolina mixture at the bottom of the mold. Cover
with mirabelle plums.
bake for 35 to 40 minutes in a moderate oven.
Serve the pie warm or cold, accompanied
fresh whipped cream.
Good desserts. Claire Mignères
