For the pastry, sift the flour and
salt into a bowl. Add the butter and fat and rub in until the mixture
resembles coarse breadcrumbs. Stir in just enough water to bind the
pastry. Form into two balls, wrap and chill for 20 minutes.
Preheat a baking sheet in the oven at
220oC/425oF/Gas 7. Roll out a pastry ball and use
to line a 23cm pie dish.
Halve and stone the plums, and chop
roughly. Mix all the filling ingredients together, then transfer to the
Roll out the remaining pastry, place
on a baking sheet lined with greaseproof paper, and stamp out four
hearts. Transfer the pastry lid to the pie using the paper.
Trim to leave a 2cm overhang. Fold
this under the pastry base and pinch to seal. Arrange the hearts on top.
Brush with milk and bake for 15 minutes. Reduce the heat to 180oC/350oF/Gas
4 and bake for a further 30-35 minutes.