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(Cut in half longitudinally and remove the stone in order to obtain plum halves)
Using a baking roller, spread the brioche pastry to make a 26cm diameter disc. Place the pie on a baking tray with baking paper. Allow to prove for about 30 minutes in a temperate environment. Garnish the top with the financiers and arrange the plum halves with the cup facing upwards. Sprinkle with cinnamon sugar and icing sugar.
Preheat the oven to 180° and bake for 40 minutes.
After baking, remove from the baking tray and serve immediately. This pie can be enjoyed warm with a nice spoonful of thick creme fraiche.
Gewurztraminer Vendanges Tardives Clos Saint Landelin de chez Muré.
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