For the plum filling:
Place the plums into a sauce pan and cook. Do not add water.
When soften add sugar and cinnamon and continue to cook.
When thickens set aside to cool.
For the dough:
Combine the flours, cinnamon and room temperature butter in a mixing bowl.
Mix them until it resembles fine breadcrumbs.
Add yogurt, eggs and baking powder. Knead well.
Shape into a ball.
Wrap and refrigerate for half an hour for easier rolling. Divide into two balls.
Roll out one ball pastry and line a greased 23 cm flan tin.
Pour the plum mixture on it.
Take the other chilled ball dough.
Dust rolling pin and work surface lightly with flour. Roll dough to a uniform thickness. Roll to a circle almost like your pie tin. Using the plastic strip cutter, form the upper dough and carefully place it on top of the plum mixture.
If you don’t have a cutter, simply cut the dough into thin strips and place it on plum mixture.
With the strips make a cage design. Gently press into form of tin.
Make a strip for the edge of the tin.
Bake at 180° C preheat oven for about 35 minutes, until golden brown.