Rustic Tart with Plums and Hazelnuts

Roll out the dough into a circle 3 mm thick.

Place the dough on parchment paper and refrigerate for 30 minutes.

Wash, cut the plums in half and remove the pits.

Cut the halved plums into slices.

Sprinkle the dough with hazelnut flour, leaving a border of about 3 cm.

Arrange the slices of plums on the hazelnut powder.

Sprinkle some chopped hazelnuts and brown sugar over the plums. Fold the edges of the pastry over the fruit.

Brush the edges of the dough with the egg yolk. Also sprinkle with chopped hazelnuts.

To finish, bake the pie for about fifteen minutes.