Easy and delicious plum pie, with fresh plums, on a delicate shortctrust pastry. Perfect with coffee, tea or as a dessert. This pie is very easy to prepare and bake. For best taste use very ripen and sweet plums. We baked our pie in a deep, 30 x 24 cm baking tray. This pie shouldn’t be kept in a fridge. Store it covered in a room temperature. Tastes best on the next day, after baking. Enjoy!
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- 400 g plain flour
- 200 g unsalted butter, cubed
- 1 tsp baking powder
- ½ tsp baking soda
- 2 egg yolks
- 100 g caster sugar
- 2 tbsp double cream
- 800 g plums
- 3 tbsp plum conserve
- 2 tbsp brown sugar
- Sift the flour into a large mixing bowl, add the sugar, baking powder and the soda, mix together.
- Add the cubed butter and rub it into the flour, until it starts looking like breadcrumbs. Try doing it quickly, to prevent the butter from melting.
- Add the yolks and the cream and knead quickly until combined.
- Divide the dough. Wrap 2/3 of the dough in a cling film and chill for 30 minutes, put the rest of the dough into a freezer.
- Cut the plums in half and remove all the stones.
- Preheat the oven to 180°C (160°C fan assisted).
- Grease the baking tray with some butter, roll out the chilled pastry and line the bottom of the tray with it.
- Spread the plum conserve on top, arrange the plums on the conserve, sprinkle with brown sugar.
- Remove the rest of the pastry from the freezer, and grate it coarsely with a grater over the plums.
- Bake in the oven for 50 - 60 minutes, until golden, remove from the oven and allow to cool.
- Serve dusted with icing sugar.
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