Plum pie

To make shortcrust pastry, mix 350 g of flour with warm butter (200 g) in a bowl, add an egg, a pinch of salt and 1 tablespoon of sugar. Knead a dough. If the dough is very dry, add 1 tablespoon of milk and 1 tablespoon of water. This will make a homogeneous dough.

Preheat the oven to 180 C. Roll out the dough between two sheets of parchment.

Carefully place the dough in a baking dish and press it slightly along the side with your hands.

Cut with a knife the remnants of the dough which go beyond the sides of the form. Make holes in the dough with a fork so that it is evenly baked and does not swell. Place the dough in the oven for 10-15 minutes.

Now wash 400 g of plums, cut them in half and remove the stones.

Transfer plums to a saucepan, add 200 g of sugar, 100 g of water, 3 pieces of cardamom, 1 tablespoon of ground coffee and 2 cinnamon sticks.

Cook plums for about 15-20 minutes on very low heat, stirring constantly so that the mixture does not burn.

Discard the finished filling in a colander to remove excess liquid and remove the cinnamon sticks.

Distribute the filling around the dough with a spoon. Put the pie in a preheated oven to 180 degrees for 10-15 minutes.

Remove the pie from the oven and let it cool. Grate a little zest (about half a lemon) directly on the cake.

Decorate the finished cake with mint leaves to give it a nice fresh note.