In a large bowl, beat the 3 eggs with 2 pinches of salt until well combined.

Add the 250 g of flour to the eggs, and mix gently.

Add the 100 g of softened butter and 2 tablespoons of sugar. Use your hands or a spatula to combine the ingredients until a crumbly dough forms.

Finally, mix in the 1 tablespoon of yogurt, which will help make the dough more pliable and soft. Knead the dough lightly until it forms a smooth ball.

Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes. This resting period will make the dough easier to roll out and prevent it from shrinking during baking.

While the dough is chilling, pit and slice the plums into thin wedges. The total amount should be about 300 g.

In a separate bowl, toss the sliced plums with 1 tablespoon of cornstarch. This will help absorb any excess juice from the fruit during baking, preventing the tart from becoming soggy.

Preheat the oven to 180°C (350°F).

Once the dough has chilled, roll it out on a lightly floured surface until it’s about 1/2 cm thick. Aim for a rough circle, about 25-30 cm (10-12 inches) in diameter.

Transfer the rolled-out dough to a parchment-lined baking sheet. Don’t worry if the edges are uneven; this is what gives the tart its rustic charm.

Arrange the sliced plums in the center of the dough, leaving about a 5 cm (2-inch) border around the edges. You can arrange the plums in concentric circles or scatter them in a more freeform style.

Gently fold the edges of the dough over the plums, overlapping slightly as you go. This will create a rustic edge that keeps the fruit in place while baking.

Brush the folded edges of the dough with a little melted butter or egg wash for a golden finish.

Bake the tart in the preheated oven for about 35-40 minutes, or until the crust is golden brown and the plums are soft and bubbly.

Once baked, remove the tart from the oven and let it cool slightly on the baking sheet before transferring it to a wire rack.

Serve the tart warm or at room temperature. It’s delicious on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.