Pie with pepper frangipane and plums

Work the all-purpose flour, cold butter, sugar, and egg yolk into a smooth dough. If the dough consistency is poor, a drop of cold milk can be added.

Form the dough into a disc and let it rest in the refrigerator for at least half an hour.

After half an hour, take the dough out of the refrigerator and carefully roll it out (to about 3 mm), carefully transfer it to a pie dish (diameter) and gently press the edges. Trim off any excess dough with a knife.