Ingredients:
1 cup unbleached all-purpose flour, sifted
1 cup whole wheat flour
3/4 cup superfine sugar
1 cup polenta
1 teaspoon baking powder
1 pinch salt
10 tablespoons unsalted butter, plus extra for greasing
1 eggs
1 tablespoon olive oil
cold water, enough to make smooth dough
1/4 cup rolled oats
1 tablespoon raw sugar
custard or cream, to serve
2 teaspoons sugar
1 tablespoon polenta
1 lb dark plums
Directions:
In a large bowl, combine flours, sugar, polenta, baking powder and salt.
Take the butter and rub it into the flour mixture with your fingers until it looks like fine crumbs.
Stir in egg and olive oil and enough cold water to form a smooth dough.
Next grease a 9-inch spring-form pan and press 2/3 of the dough evenly over the base and up the sides of the spring-form pan.
Wrap the rest of the dough in plastic wrap and refrigerate it while you are preparing the filling.
At this time you will want to preheat your oven to 350 degress F.
Sprinkle the sugar and polenta into the pan.
Cut your plums in half and remove the pits, and then place the halves cut-side down on top of the sprinkled polenta.
Remove the remaining dough from the fridge and crumble it between your fingers, and then combine it with the oats.
Sprinkle this mixture evenly over the plums and then sprinkle the raw sugar on top of that.
Place in the oven and bake for 50 minutes until golden brown.
Remove from oven and allow it to sit for approximately 15 minutes before you remove it from the spring-form pan.
Once you remove it, leave it to cool on a wire rack.
When serving, top slices with custard or cream.
ENJOY!
Servings: Serve
Time preparation: 25 min.
Time total: 75 min.