Rustic Plum Pie

When you have a couple of kilos of tasty fresh plums, make a short pastry (with a little bit of cinnamon for interest).
Roll it out into a rough circle, sprinkle some semonlina, sugar & lemon zest over the pastry base. Put plums cut side up on top. Fold in pastry edges, gathering together in parts, leaving a nice big piece of exposed fruit in the centre. Sprinkle over sliced almonds and a bit more sugar.
Bake for 35-40 mins at 180c fanbake or until pastry is really crisp and golden.
Dust with icing sugar before serving with mascarpone or creme freche.