Preparation time: 20 minutes
Cooking time: 30 minutes
Resting time: 30 minutes

4 to 6 servings

For the dough with olive oil:

  • 250 g flour
  • 1 tsp fine salt
  • 6 cl PDO huile d’olive de Corse – Oliu di Corsica – récolte à l’ancienne
  • 12 cl cold water

Filling:

  • 300 g mirabelle plums
  • 1 egg
  • 60 g almond powder
  • 1 tbsp PDO huile d’olive de Corse – Oliu di Corsica – récolte à l’ancienne
  • 3 tbsp sugar
  • 15 cl crème fraiche (or fromage blanc “white cheese”)

Prepare the dough: mix the flour and salt then add the olive oil and water. Knead to get a soft dough. Roll the dough out and place in a pie tin and refrigerate for 30 minutes.

Preheat the oven to 180°C.

Rinse the plums, cut them in half and remove the kernel.  Set aside.

Beat the egg then add the crème fraiche, olive oil, 1 tbsp of sugar and the almond powder. Pour the mixture on the dough. Arrange the plums on the dough (rounded side up, inside on the dough). Sprinkle with 2 tablespoons of sugar. Bake for 20 to 30 minutes.

Our tip: If using mirabelle plums in syrup, bake the pie without the plums (just the dough and mixture) and add them before serving (once the pie has cooled). Replace the 2 tablespoons of sugar with a little syrup from the plums.

Olive oil:

We advise you to use a delicate-tasting PDO huile d’olive de Corse – Oliu di Corsica – récolte à l’ancienne for its aromas of black olives, dry hay, nuts (almond, walnut and hazelnut), mushroom, undergrowth and floral maquis scents.

You can also use one of these PDO olive oils: Nice and Nyons.