Plum Tart with Shortcrust Pastry
Baking and Desserts • European
Description
Recipe from 'Magical Cuisine' (author John)
Ingredients
- Plums 25 oz
- Wheat Flour 2 glasses
- Sugar 1 glass
- Butter 5 oz
- Chicken Egg 1 piece
- Potato protein 3 spoons
- Cinnamon 1 tablespoon
Step-by-Step Guide
Step 1
Blend the butter, 0.5 cups of sugar, and the egg using a blender, mixer, or any other method. Use room temperature butter, as it will combine more quickly and effectively with the other ingredients. If you are using unsalted butter, add a pinch of salt to the batter.
Step 2
Add the flour and knead the dough by hand until it is elastic and not sticky. It is better to chill the shortcrust pastry before rolling it out — wrap it in plastic wrap and place it in the refrigerator for 20 minutes.
Step 3
While the dough is chilling, prepare the pie filling. Rinse the plums under running water and remove the pits by making a cut along the groove and splitting them in half.
Step 4
Once the dough has cooled, separate about 1/3 of it and roll it out into a thin sheet using a rolling pin on a floured surface. Use a cookie cutter to cut out star, heart, or any other shapes to decorate the plum pie. If you don't have cookie cutters, slice the sheet of dough into thin strips and weave them over the pie (this is how Italian crostata often looks).
Step 5
Trim any excess dough and combine it with the remaining dough. You can roll it out into an even sheet using a rolling pin or spread the dough by hand across the baking tray. It's very important to create high edges for the pie to prevent the juice from the fresh plums from spilling onto the tray and burning the pie. When baking shortcrust pastry, there's no need to grease the baking dish; simply dust it with flour.
Step 6
Dust the layer of shortcrust pastry with cornstarch. This is to prevent the juicy plums from soaking the pastry, which could lead to it not baking properly, as well as to help thicken the plum juice so that it doesn't run off the sliced pieces of the cooled pie.
Step 7
Carefully arrange the plums, cut side up, on top of the dough dusted with starch, starting from the outer edge and moving towards the center.
Step 8
Evenly sprinkle the plums with 0.5 cups of sugar. If you are using underripe or tart plums, feel free to add more sugar.
Step 9
Sprinkle the plums with sugar and ground cinnamon. Keep in mind that cinnamon has a strong, spicy aroma, so be careful not to overdo it.
Step 10
Arrange the shortcrust pastry shapes on top of the pie in a random order or weave them into a lattice pattern. For a more impressive finish, you can brush these shapes with an egg wash; they will become shiny and golden.
Step 11
Place the pie in an oven preheated to 200–430°F (depending on how thinly you rolled out the pie crust) for 30 minutes. The finished pie should easily come away from the pan, but since the filling made with fresh plums is very juicy, try to wait for the pie to cool in the baking dish. The thin shortcrust pastry becomes very fragile after baking.
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