Plum and Peach Tart

350g flour; 200g unsalted butter; 80g sugar; 2 eggs; pinch of salt; teaspoon of real vanilla extract; 1 kg of plums and peaches (or nectarines, if plums are hard to get); potato or corn flour; icing sugar.

Mix flour, sugar, butter and a pinch of salt in the food processor until it has a consistency of breadcrumbs. Beat eggs with a teaspoon of vanilla extract until whites and yolks blend. Add to the flour and butter, mix thoroughly.

Rinse plums and peaches, Cut plums into halves, remove stones. Cut peaches into wedges.

Roll portions of dough mix between two sheets of wax paper, spread on a large (11 x 17") lightly buttered tin, 'gluing' separate pieces together. It is impossible to roll this doe in one piece. Another option is to make a large cube, cut slices with a sharp knife and spread on the tin. Sprinkle with two or three spoonfuls of potato or corn flour.

Cover with pieces of fruit. Bake at 200C/395F for 15 minutes, then lower the temperature to 180C/355F for another 15 minutes. After removing from the oven sprinkle with icing sugar. Cut into squares after it has cooled.