How to make
Cut the plums into pieces, sprinkle them with sugar and leave them to release the juice. Put them on medium heat, until they soften well and the syrup thickens. Set them aside to cool and blend them;
For the base, knead the dough from all the products, form a ball and wrap it with cling film. Refrigerate it for about 30 minutes;
On a floured surface roll out the dough in a relatively perfect, round shape, larger in diameter than the baking pan, which you will bake it in. Mine is 10″ (26 cm) in diameter, which is perfect for this recipe. Cover it with baking paper and lay the base in it, by trying not to break it and bend the edges, sticking them to the walls (to ensure that when moving the base, it will not break, use a cake tin with a detachable bottom, cover it with paper and roll it out straight on it, then twist the ends and fasten the other part;
Bake at 390°F (200°C) in a preheated oven, until it's fully baked (about 10-12 minutes). Take it out and allow it to cool while you prepare the cream;
Put the milk along with the sugar and lemon peel on the stove. Dissolve the starch in the water and as soon as the milk boils, remove the lemon peel and start pouring it in a thin stream, while stirring constantly. Add vanilla and cinnamon and reduce the heat. Boil for 5 minutes, by stirring occasionally;
Wait for the cream to cool slightly but not completely and pour it over the base. The amount is just right, , so that it does not come out of its walls, but still be careful and distribute it evenly;
Once the cream has cooled completely, it should be firm. Spread the plums on the surface of the tart, by leaving two fingers from the edges uncovered, which you can sprinkle with crocan;
You can consume it immediately. The tart is not heavy or too sweet. It's very tasty and fresh!
