Rustic brioche tart with Mirabelle plums

Preheat the oven to 180°C.

In the bowl of a food processor with a kneading attachment, mix the flour, sugar and a pinch of fleur de sel.
In a saucepan, warm 15 cl of ALSACE LAIT pasteurised semi-skimmed milk in which you will dissolve the baker's yeast. Pour over the flour-sugar mixture.
Add one egg, then the butter and knead until you have a smooth dough. If it is too wet, add a tablespoon of flour.
Line a 25 cm diameter tin with the dough. Leave the dough to rise for 25 minutes.
Halve the Mirabelle plums and remove the stones.
Mix the egg yolk with the remaining milk. Using a pastry brush, spread the mixture over the dough.

Bake for 10 minutes at 180°C, then remove the tin from the oven.
Spread 2 tablespoons of Mirabelle plum jam over the dough. Then, place half of the plums in the centre of the tart.
Add 2 tablespoons of brown sugar and bake for 10 minutes.

Remove the tart from the oven. Put on the remaining plums and a few pieces of butter, and bake in the oven for a further 10 minutes. 

Leave the tart to cool.
Enjoy!