Make a classic shortcrust pastry: Sift the flour into a bowl, add a pinch of salt and 125 g butter cut into small pieces. Add 2 tablespoons cold water and quickly work into a dough. Shape into a ball and chill in the fridge for 2 hours.
Meanwhile, wash and dry the plums, halve them, and remove the pits. Butter a 22 cm pie dish.
Roll out the chilled dough to 4 mm thickness and line the pie dish. Prick the base with a fork and cover with dried beans.
Preheat oven to 210°C (gas mark 7).
Bake the pastry for 20 minutes.
Remove the pie dish, arrange the plum halves cut-side up, and sprinkle with vergeoise sugar. Return to the oven for 15 minutes. For the last 3 minutes, brown the fruit tops with a browning iron (salamander) or the broiler.
Remove from the oven and unmold immediately.
Pro tip: Sprinkle with toasted slivered almonds for extra crunch.
