Prepare a shortcrust pastry:sift the flour, add a pinch of salt and 125 g of butter in small pieces. Wet with 2 tablespoons of cold water and work together as quickly as possible. Form a ball and place it in the refrigerator for 2 hours.
During this time, wash and dry the plums, open them in the middle and pit them. Butter a pie dish about 22 cm in diameter.
Take the dough out of the fridge, roll it out to a thickness of 4 mm and fill the pie with it. Prick the bottom with a fork, cover with dried beans.
Heat the oven to 210°C (th.7).
Put the dough in it for 20 minutes.
Then take out the tourtière and garnish the dough with the plum halves, rounded side down. Sprinkle with vergeoise sugar and put back in the oven for 15 minutes, 3 minutes before the end of cooking, brown the top of the fruit with a polka iron, or failing that, put it under the broiler.
Take the tourtière out and unmold it immediately.
A little extra:sprinkle the tart with toasted slivered almonds.
