Tarte aux Quetsches et Crème de Noix

Ingredients

• For the pâte sablée:
• 75 grams (1/3 cup plus 1 tablespoon) sugar (i use unrefined cane sugar, but regular white sugar is fine)
• 150 grams flour -- if you use american all-purpose flour, use 1 cup plus 2 tablespoons
• 75 grams butter (i use salted, but you can use unsalted and add a pinch of salt) -- if you use regular american butter (which has less butterfat than european butter), use 7 tablespoons
• Ice-cold water or milk
• For the filling:
• 135 grams (1 1/4 cups) shelled walnut halves
• 2 tablespoons sugar (i use unrefined cane sugar; regular white sugar is fine, honey would be lovely, too)
• 1 egg
• 3 tablespoons crème fraîche (substitute sour cream)
• Optional flavoring: 1 teaspoon pure vanilla extract, or 1 teaspoon plum or walnut liqueur, or 1 teaspoon light rum
• 700 grams (1 1/2 pounds) ripe quetsche plums (substitute any other variety of plum)

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