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Mix the butter with the sugar and a pinch of salt, add the beaten egg, lemon peel and baking soda in the lemon juice.
Gradually add half the amount of flour, incorporate, then lightly add the rest of the flour and knead well until the dough becomes non-sticky but not hard.
Wrap the dough in plastic wrap and leave in the fridge for as long as possible, or in the freezer for 20 minutes.
After it has cooled well, we take it out on the work table lined with a little flour (the dough is not sticky) we spread it with the rolling pin until we obtain a round shape a little bigger than the tray. Using the rolling pin, place the dough over the pan greased with butter and lined with flour. Cut the excess dough by rolling the rolling pin on the edge of the tray and set aside.
With the help of a fork, prick the dough everywhere. Let the tray cool.
Washed and sliced plums mixed with sugar and cinnamon. We hydrate the gelatin with 2 tablespoons of cold water.
Heat the raspberry jelly, put 2 tablespoons aside and in the other 2 tablespoons mix the gelatin, then
pour over the plums and mix. We place the plums over the dough and we pour the obtained syrup on top.
From the remaining dough, shape different shapes and decorate the tart. Grease the garnish with the 2 tablespoons of jelly set aside.
Leave the tart in the preheated oven for about 40 minutes on low to medium heat.
After it has cooled, powder it with vanilla sugar.