Swiss Plum Tart

To prepare the dough, combine flour, 50g of sugar, and salt in a bowl. Cut the cold butter into small cubes and add to the flour mixture. Rub with your fingertips until crumbly. Add cold water and knead briefly to form a smooth ball. Flatten slightly, wrap in cling film, and chill in the refrigerator for at least 30 minutes.

Wash the plums thoroughly. Halve each plum and carefully remove the pits.

Preheat your oven to 200°C (400°F). Roll out the chilled dough on a lightly floured surface into a circle. Line a 24 cm (9-inch) tart pan with the dough, pressing it gently into the edges. Prick the base of the dough several times with a fork. Arrange the halved plums, cut-side up, neatly on top of the dough.

For the custard topping (Guss), whisk together the eggs, heavy cream, the remaining 50g of sugar, and ground cinnamon in a bowl until well combined.

Pour the custard mixture evenly over the plums in the tart shell. Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the custard is set. Let the tart cool slightly before slicing and serving.