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.
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.