Crostata with plums

1. For the dough, beat softened butter with powdered sugar, cinnamon and salt. Add sifted flour and almonds. Knead the dough quickly.

2. Cover the bottom of a round detachable form with a diameter of 26 cm with baking paper and put the dough on it in an even layer 6-8 mm thick. Bake at 180°C for 15-20 minutes. Cool down a bit.

3. Cut the plums in half, remove the stones and cut the pulp into slices 5-7 mm thick. Mix with powdered sugar, starch. Pour over the liqueur and put the filling on the finished dough.

4. Bake for 25-30 minutes. Sprinkle with almond flakes and cook for 3-5 more minutes. Serve the crostata warm.