Vysotskaya plum shortcrust pastry pie. Pie with plums from vysotskaya yulia

29.10.2019 Snacks

Guests on the doorstep? Make a simple plum pie and everyone will be happy! Choose recipes for yourself and your friends.

The cake is simply incomparable and easy to prepare, which is important. Such pastries can be served with evening tea, or guests can also be treated. Recommend!

chicken egg - 1 pc;
butter or margarine - 150 g;
sugar - 1.5 cups;
sour cream - 100 g;
vanilla sugar - 1 sachet;
baking powder - 3 tsp;
salt - a pinch;
flour - 3-3.5 cups;
plum (large) - 300 g;
powdered sugar for sprinkling.
Glass - 200 ml.

A baking dish (diameter - 28-30 cm) a little oil or cover with parchment. Lay out the dough, stretch it with your hands, forming small sides.

Recipe 2: delicious plum pie quickly and easily

180 g flour;
150 g sugar;
125 g w. oils;
2 eggs;
½ teaspoon baking powder;
vanillin (a pinch of dry or 2-3 drops of essence).
plum (10-15 pcs.).

First, butter and sugar with vanilla are combined and whipped.

Then eggs are added, and the mass is thoroughly beaten again.

Flour mixed with baking powder is sifted into the whipped mass. Note: Baking powder can also be added directly to the oil mass (in the previous step). The dough is thoroughly mixed (preferably with a mixer) and poured into a greased form.

The plums are cut in half and the seeds removed.

The cake is baked for about half an hour at 180 ° C.

Recipe 3, step by step: fluffy plum pie

This pie can be baked not only with plums, but also with any fruit-berries, and it always turns out delicious!

Very simple and fast! And it turns out a wonderful, fluffy pie with a layer of fruit.

200 g butter;
200 g sugar (1 glass);
3 eggs;
About 300 g of flour (if a glass is 200 g, then this is 2 and 1/3 cups);
2 teaspoons baking powder
Plums - so that it is enough to completely cover the area of the pie.

The dough is prepared in a couple of minutes: beat the softened butter and sugar with a mixer,

add eggs and beat a little more - until smooth and fluffy;

then sift the flour mixed with baking powder, stir, and you're done!

I advise you to add flour not all at once, but gradually, in order to regulate the consistency of the dough. This is how it should be in terms of density. Not cool, but not pouring either, but such that it could be spread with a spoon.

Now turn on the oven to warm up to 180-200C, tighten the bottom of the split mold with parchment, grease it and the sides of the mold with vegetable oil, distribute 2/3 of the dough on the bottom of the mold and put in the oven for 5 minutes.

In the meantime, cut the clean plums into halves and peel them.

We take out the form with the dough that has just begun to bake and put the halves of the plums on it, slightly sinking into the dough.

If the plums are sour, sprinkle with sugar on top.

And on top of the fruit, distribute the remaining 1/3 of the dough.

And again we put the cake pan in the oven. We bake at 180-200C for 35-45 minutes, depending on the diameter of the mold and the height of the cake. We try for readiness with a wooden skewer. When it comes out of the dough dry, and the top of the cake becomes ruddy - it's time to get it!

Letting the pie cool down a bit in the form, carefully open it and transfer the pie to the dish. I cover it with a frying pan lid, turn it over, remove the forms and parchment, cover it with a dish and turn it over again. In this manner, you can even gently transfer a very lush and tender pie to a dish.

Recipe 4: quick and delicious plum pie (step by step)

The pie is so easy to prepare that everyone, from senior schoolchildren to men, can easily make it. Delicate and airy biscuit dough matches the taste perfectly with sweet and sour plum.

Plums - 200 gr.,
Eggs - 3 pcs.,
Sugar - 1 glass
Milk - half a glass,
Butter - 100 gr.,
Flour - 1.5 cups
Baking powder for dough - 30 gr.,
Vanillin - 1 sachet

First of all, split the butter in a water bath. To do this, cut the butter into small pieces. Transfer it to a metal, glass, or enamel bowl. Place in a pot of boiling water. Stir with a spatula or spoon and let it melt completely.

Whisk the cooled eggs into a deep bowl.

Cover them with sugar.

Beat the eggs and sugar with a mixer until they form an airy foam. The more thoroughly the eggs are beaten, the more likely the plum pie dough will be fluffier and taller.

Add cooled ghee to the resulting mass.

Pour in then milk at room temperature.

Add vanillin bag.

Finally, add a pack of baking powder. Mix the mass again with a mixer.

Sift the wheat flour through a sieve. Pour half the flour into the base of the dough.

Beat the dough with a mixer on medium speed. Then add the rest of the flour and stir the dough again until smooth. The consistency of the finished dough should be similar to biscuit dough or pancake dough. If you put the dough in a spoon and turn it over, then the dough will fall in thick, stretching drops.

Wash the plums.

Use a knife to make a small longitudinal cut. Divide the plum in two with your hands. Remove the bones.

Line a baking dish for a delicious sponge cake with plums with parchment. Lubricate the paper with a wedge of butter, or use a cooking brush to apply sunflower oil to the bottom and sides of the pan. Pour the dough into a mold. Using a spatula, smooth it over the entire surface in an even layer.

Spread the drain halves in rows at the same distance from each other with the inner side up.

You can decorate a biscuit cake with plums using a different method if you bake it in a round shape. Cut the plums into 4-6 pieces (depending on their size). Spread the plum wedges in circles, starting from the center over the entire area of the pie.

Like other types of biscuit cakes, this cake should only be sent to a hot oven. The oven temperature should be 180C. Bake the cake for 20 minutes. The finished cake should rise at least twice in height. It is not recommended to open the oven when baking a sponge cake with plums. To finally make sure that the cake is ready, pierce it with a match or a toothpick. After immersion in the cake, it should remain clean.

Sprinkle the finished, delicious sponge cake with plums with icing sugar. Cut into portions. Serve with tea, coffee or soft drinks. Good appetite.

Recipe 5 simple: whip up a plum pie

120 g butter (soft)
2 eggs
150 g sugar
200 g flour
1 tsp baking powder
a pinch of salt
1 tsp vanilla sugar
plums
icing sugar to decorate the cake

We start the preparation of plum pie with eggs and sugar, to which we add a pinch of salt and vanilla sugar or vanilla essence. We do not add all the sugar, leave a couple of tablespoons for sprinkling the layer of plums.

It is important to beat this whole thing well. We achieve a thick, fluffy mass, which can take 3-4 minutes. It's great that I did not ignore this step and did it conscientiously (this concerns intrigue, the details will be at the end).

Add butter to the mass. Of course, it must be melted, otherwise it will not be possible to mix it with the bulk. Stir the dough with a mixer.

Sift flour into the dough and add baking powder, use a mixer to finish preparing the plum cake dough.

The pie dough is quite thick. We spread it in a baking dish and use a spatula (preferably a silicone one) to smooth it around the entire perimeter. Free the plums from the seeds, cut into slices and spread on the surface of the pie, slightly drowning them in the dough.

At the edges, we leave 2 cm of dough without plums, this future side will prevent the plum juice from flowing out of the cake. Sprinkle the remaining sugar on the plums and send the cake to an oven preheated to 180 degrees. Baking time - 40-50 minutes, until golden brown and dry toothpicks.

We easily remove the finished cake from the mold, cut into portions and decorate with powdered sugar.

Recipe 6: sour cream pie with plums (step by step photos)

As the basis of the product, we use delicate creamy sour cream dough, which is perfect for almost any berries and fruits. We add plums with a universal spice - cinnamon, which will quickly reveal its aroma in the oven and make baked goods even more appetizing.

So, in a short time, without laborious technology and expensive products, we bake an excellent cake for tea. A step-by-step recipe with a photo will make the task easier and help prevent mistakes.

plum - about 300 g;
flour - 100 g;
potato starch - 30 g;
baking powder - 1 teaspoon without a slide;
egg - 1 pc.;
sour cream - 70 g;
butter - 80 g;
salt - a pinch;
sugar - 80 g (+ 1-2 tablespoons for sprinkling plums);
vanilla sugar - 1 tsp;
ground cinnamon - ½ tsp.

Mix soft butter with salt, vanilla and simple sugar. We turn on the mixer - we bring the mixture of components to a single fluffy mass.

Add the egg, beat lightly.

We load sour cream, we continue to work with a mixer for literally half a minute.

We combine dry ingredients: starch, baking powder, flour. Add to the butter mass, beat just a little (just before combining the components into a homogeneous dough).

Cover the form with parchment paper or slightly grease it with oil. We spread the flour mass, filling the entire perimeter with an even layer. In this case, it is better to make the dough layer low so that during tasting you can clearly feel not only the crumb of the pie, but also the taste of the plum. The recipe gives the proportions of products per mold with a diameter of 22 cm.

Cut the plums into quarters and spread them in circular rows, completely filling the dough layer. Mix sugar with cinnamon and sprinkle with plum wedges.

We bake the pie in an oven preheated to 180 degrees for about 30-40 minutes. Do not forget to check the crumb for dryness with a match / toothpick. After cooling, remove the baked goods from the mold.

Divide the finished cake with plums in portions and serve.

Recipe 7: how to quickly make a pie with plums

Plums - 1 kg.
Sugar - 200 g.
Flour - 400 g.
Butter or margarine - 250 g.
Eggs - 5 pcs.
Soda - 1 tsp
Vanillin - to taste
Powdered sugar

Whisk eggs, sugar and melted butter.

Add sifted flour with baking soda and vanilla.

Beat until smooth.

Wash the plums, cut in half and remove the seeds.

Cover the form with baking paper. Spread the dough over the shape and put the halves of the plums on top, skin side down, pressing slightly.

Bake in an oven preheated to 180 degrees for 20-25 minutes.

Cool the finished cake and sprinkle with icing sugar.

Recipe 8: homemade plum pie

Butter - 100 gr.
Sugar - 200 gr. of which 2 tbsp. for sprinkling plums.
Flour - 200 gr.
Eggs - 2 pcs.
Cinnamon - 1 tsp
Baking powder - 1 tsp
Fresh plums - 300 gr.

Grind butter and sugar in a free, clean cup.

We break the eggs into this composition and mix thoroughly.

Prepare the dough, add flour, baking powder to this composition and mix everything thoroughly again.

We take a collapsible form, put our dough on its bottom and send it to the refrigerator for 20 minutes.

While our dough is partially frozen, in the meantime we will wash the plums and separate them from the seeds.

2 tbsp mix the sugars that we left with cinnamon.

As shown in the photo, lay out the plums on top of our slightly frozen dough.

Sprinkle with sugar on top. Then we send it to the oven, preheated to 180 degrees, for 40 minutes. It turns out insanely delicious with cinnamon.

Be sure to cool the finished pie before use. On this cake with plums, a recipe with a photo is ready step by step, bon appetit.

Recipe 9: large plum pie

150 grams of fine granulated sugar
125 grams of butter
2 small eggs
2/3 teaspoon baking powder
180 grams of wheat flour
1/3 teaspoon vanillin
ripe plums

Let's make the plum cake dough. Combine room temperature butter with granulated sugar and vanilla, whisk the ingredients.

Beat eggs into the sugar-butter mass, beat with a mixer.

Sift flour mixed with baking powder into the mass.

Knead a tender homogeneous dough with a mixer.

Cut the plum fruits, washed and dried with a towel, in half and remove the seeds.

Pour the tart batter into a parchment-lined rectangular dish or baking sheet. Place the plum halves evenly on top of the dough and press lightly.

Bake the pie in an oven preheated to 180 degrees for half an hour. The finished cake with plums will rise 2-3 times and brown.

Sprinkle the finished cake generously with powdered sugar.

For several years now, the popular actress Yulia Vysotskaya has been proving in practice that any housewife can cook culinary masterpieces. For her viewers, she carefully collects recipes from around the world. In each program "Let's eat at home" Yulia prepares a full meal, united by a common idea. And, of course, it is topped off by serving a delicious dessert. One of them is a plum pie. More than one such recipe has accumulated from Vysotskaya over 5 years. Each of them is interesting in its own way.

Plum pie with peanuts

Julia herself considers this cake to be a variation on the charlotte theme. It prepares just as quickly, but it also has its own characteristics. So, the dough used will be something between biscuit and shortbread. In addition, Yulia Vysotskaya suggests sprinkling with nut crumbs on top of the pie with plums. All together give it an unforgettable aroma and taste.

First you need to prepare the dough. To do this, beat with a mixer 100 grams of sugar and butter. It should be removed from the refrigerator in advance so that it warms up to room temperature. Then add eggs one at a time, without stopping beating. At the end, add 75 grams of flour, a pinch of salt, 6 grams of baking powder and mix everything with a silicone spatula. Already when kneading, you will feel the bright aroma of vanilla.

Then you need to prepare the nut crumbs. Put 60 grams of roasted hazelnuts in a blender bowl, add 3 tablespoons of sugar and flour each and grind everything. In a ceramic mold, place the drain halves tightly together. In total, they will need 300 grams. Spread the dough on top (it will turn out to be quite thick). Sprinkle with crumbs and send to the oven for 45-50 minutes at 180 degrees. Easy, simple and delicious!

Quick plum pie

You need to take a ceramic heat-resistant mold. It is advisable to choose a prettier one, since the clafouti is very tender, and it is usually served in it. Remove seeds from the plums and cut into wedges. Place them tightly in a greased pan. The more filling there is, the tastier, at least, this is what Julia advises. You need to take at least 5-6 pieces. Sprinkle on top with 2-3 tablespoons of sugar.

Now you can prepare the dough. To do this, beat 4 eggs with 2 teaspoons of powdered sugar. Add 150 ml heavy cream and beat again. Add 2 tablespoons flour and beat the dough again. It will be pretty runny. This is exactly what is needed for French clafoutis. Pour the filling over them and send them to the oven, preheated to 200 degrees, for 25 minutes. Cool it down - and you can serve air clafoutis with plums for your morning tea or coffee.

plums and curd cream

Almost every year for the ripening season, a new plum pie from Yulia Vysotskaya appears. 2013 was no exception. This time, the actress and presenter suggests making it from shortcrust pastry with the addition of walnuts and delicate curd cream. The main note in appearance and taste is assigned, of course, to sweet plums.

Cooking starts with shortcrust pastry. It is very important that it does not get hot during kneading. Therefore, Julia recommends using a food processor for this, and chilling the knives in the freezer in advance. 50 grams of walnuts should be crushed into almost powder. Add 250 grams of flour, half a teaspoon of salt and 125 grams of cold butter to them. Start mixing and add the yolk to glue. Add 2-3 tablespoons of ice water (one at a time). As soon as the dough has turned into a ball, kneading should be stopped. Grease the mold well with butter and lay out the dough, making small sides. On top, and not on the bottom, as usual, put baking paper and add about 1 kg of beans or peas. This is to prevent the dough from rising. Bake at 180 degrees for about 15 minutes (until half cooked).

In the meantime, you need to make the curd filling. Mix 250 grams of cottage cheese with 2 tablespoons of acacia honey, a teaspoon of vanilla extract, 2 eggs and beat well. Then add 125 grams of cream cheese (you can use low-fat), 1 yolk, 25 grams of powdered sugar and beat at the lowest speed so that the cheese does not flake. Add another tablespoon of flour and just stir. If grains of cottage cheese remain in the cream, this is not scary. Remove the dough pan from the oven, remove the paper with beans (you can leave it and use it next time) and pour out the curd filling. Lay out the halves of the plums on top. Bake for another 25 minutes. This cake has not only a bright inviting aroma, but also a very delicate taste.

Will there be more?

Despite the fact that the program "Let's Eat at Home" has been published for several years, Julia continues to amaze her fans. And, of course, we should expect that next season at least one new plum cake from Vysotskaya will definitely appear.

2017-09-05

Hello my dear readers! Summer is over! The weather forecast promises us many more sunny days in Transcarpathia. I am very happy about this. The generous autumn continues to pamper us with an abundance of seasonal fruits. It's time to bake delicious pies. Today we will look at how to make plum pie quickly and easily.

This year, as never before, the plum freaked me out. I've already cooked a huge amount. The rest of the plum "luxury" I decided to put on the pies, which I bake this week in huge quantities. Yesterday I baked charlotte with apples and added a little plum to it - it turned out magically.

Attention!

If we are talking about a round shape, then its diameter is 24 cm. I always put oiled baking paper in any shape, baking sheet, or baking container.

Plum pie quickly and easily - recipes with photos

New York Nimes Plum Pie

I will not write the history of the pie - you can read about it on the Internet. Preparing the cake is really very quick and easy. The composition of the products and the cooking technology are unpretentious. Even a child can handle his baking.

I increased the number of ingredients - it seemed to me that a dough with a diameter of 24 cm would fit comfortably not from two, but from three eggs.

Ingredients

Three eggs (48-50 g each without shell).
180 g granulated sugar.
9 g baking powder (1 teaspoon plus a third teaspoon).
215 g flour.
175 g butter.
A pinch of salt.
18 (approximately) plums of the "Hungarian" variety.
Cinnamon (optional), lemon juice, sugar for sprinkling the top of the product.

How to cook

My remarks

Whether a plum pie is juicy enough depends to a large extent on how juicy it is baked with plums. Sometimes my pie oozes a sea of plum juice, and sometimes the plum comes across "oak" and there is very little juice.

Pie with plum sand crumbs - recipe with photo

It's hard to find a lighter plum cake. It fits perfectly into the heading quickly and easily! I had not too juicy plums - a red fleshy rennlode. Other types of plums are also fine. Only too overripe and watery are not suitable.

Ingredients on a baking sheet 18 x 22 cm

650 g flour.
170 g sugar.
200 g of very cold butter.
Two eggs.
One teaspoon of vanilla sugar.

For filling

Twenty to thirty plums (they can be large or small).
60 g flour.
170 g granulated sugar.
Three tablespoons of lemon juice.

How to cook

Strasbourg plum pie

Ingredients

280 g flour.
90 g sugar.
175 g butter.
One egg.
One tablespoon of sour cream.

For filling

6 large blue fleshy plums (the best are Hungarian varieties).
300 g of good fatty soft curd (not grainy).
260 g sour cream.
Three eggs.
Two tablespoons full of starch.
95-100 g of sugar per cottage cheese mass.
15 g vanilla sugar.
Sugar and cinnamon for sprinkling on plums.

How to cook

My remarks

The original recipe was slightly different. It was designed for two hundred grams of flour. The plum was laid out directly on the dough, then the filling was laid out on it. It seems to me that it is better to lay plums on top of the curd filling. So aesthetically pleasing and tastier - the fruit is deliciously baked with sugar and cinnamon.

Flip cake with plums

Ingredients

95 g butter.
175 g sugar.
185 g flour.
Three eggs (weight without shell - 48 g).
120 ml of milk.
15g vanilla sugar.
Two teaspoons of baking powder.
A pinch of salt.

For plum filling

8-10 plums.
85 g butter.
150 g sugar.
One tablespoon of honey.
Cinnamon (optional)

How to cook

Pie with plums from Julia Vysotskaya

I found several recipes for a plum pie from Yulia Vysotskaya from their series “quick, tasty, simple”. I present them with my refinements and changes resulting from good and bad experiences.

Curd cake with shortcrust pastry plums

In the original recipe, I did not like the dough - it turns out to be salty, rather tough and, in the opinion of my household, is completely tasteless. And the filling is wonderful and tasty. She was shoveled out of the sandy "pool" for a sweet soul.

I propose to prepare the dough according to my proven recipe, and leave the filling, like Julia Vysotskaya's, but add a little sugar and flour so that the curd mass "grabs". Let it be “based on Julia Vysotskaya,” but it will certainly work out than your disappointments when you follow the original source exactly.

For a shortbread base:

290 g flour.
120 g butter.
60 ml sour cream.
80-85g sugar.
15 g vanilla sugar.

For filling:

7-8 large plums.
190 g of high fat cottage cheese.
170 cream cheese (good sour cream or heavy cream).
90 g sugar.
A couple of tablespoons of liquid honey.
Three eggs.
One tablespoon flour or cornstarch.
A teaspoon of vanilla sugar.

How to cook:

My remarks

The pie is great from ricotta.
Quietly substitute cream cheese with good sour cream or heavy cream.

Pie with fresh plums and hazelnuts

For the test:

170 g flour.
170 g butter.
120 g of hazelnuts without shell.
120 g sugar.
Three eggs.
15 g vanilla sugar.
A teaspoon of baking powder.

For filling:

18-22 pieces of Hungarian plums.

How to cook:

Yeast Puff Pastry Plum Pie - Old Hungarian Recipe

Ingredients

650 g flour.
25 g fresh yeast.
430 ml sour cream.
Two yolks.
40 ml rum.
175 g lard or 180-190 g butter 83% fat.
85 g sugar.
A pinch of salt.

Filling

Two kilograms of plums (preferably Hungarian).
250 g sugar.
70 g of ground walnut kernels.
130 g dry white bread crumbs.
One protein.
Cinnamon, cloves (optional).

How to cook

Plum pie in a slow cooker or plum charlotte

The recipe is so outrageously simple that it's even embarrassing to post it. But the pie from the multicooker is delicious, it is prepared quickly and without problems.

Ingredients

Five eggs.
140 g flour.
170 g sugar.
10 g vanilla sugar.
5-6 plums.

How to cook

Grind eggs with a whisk with granulated sugar until fluffy or use the services of a mixer.
Add the sifted flour in three steps. Mix gently with a spoon.
Bake on the "Bake" mode for 65 minutes. Everything!
We put it on a tray, cool it down, enjoy it!

Sand cake with plums

How to make shortbread dough

Knead the shortbread dough, as indicated in the recipe for curd pie with puff pastry plum from Yulia Vysotskaya (see above).

Filling

20 pieces of plums "Hungarian".
160 g of shortbread crumbs or dry white bread crumbs.
70 g sugar.
Ground cinnamon.

How to make a pie

Open yeast pie with plums

I first tasted such a plum cake on my first visit to Bavaria in 2005. We were treated to them in a cute stylized restaurant somewhere near Munich. A pretty, with a childish voice, the hostess of the establishment, without any pretense and demands to keep it a secret, gave us a recipe for this miracle.

I am pleased to share this miracle with you, my dear readers! The ingredients are sized for a 28 x 38 cm baking sheet.

Ingredients

420 g flour.
25 g fresh yeast.
One teaspoon of sugar.
85 g sugar.
120 ml of milk.
80 g butter.
One egg.
A pinch of salt.
The zest of one lemon.

For filling

1700 g Hungarian plum.
Five tablespoons of sugar.
Ground cinnamon.

How to cook

Sift flour, salt, form a slide, make a funnel-hole with your hand. Crumble yeast there, add one teaspoon of sugar, pour warm (≈ 22 ° C) milk.
Twist the inside with your fingers, grabbing some of the flour - you get a kind of gruel. Let the yeast play, froth. This will take about fifteen minutes.
After fifteen minutes, add eggs, sugar, zest to the gruel. Knead the dough with a mixer or with your hands. You need to knead for 7-10 minutes.
If you used a mixer, you still need to "knead" a little with your hands, forming a ball.
Cover with a towel or place the dish with the dough in a plastic bag and allow to come up. After doubling, wrinkle, allow to come up again.
On a note
If the kitchen is warm enough, the whole process will take about an hour and a half.
Roll it into a layer, make small sides.
Insert overlapping drain quarters like shingles. Let the proofer for fifteen minutes.
Bake at 200 ° C for twenty minutes, take out, "grind" with cinnamon and sugar, send to the oven for another ten minutes.
Warm, but not hot, cake, serve alone or with whipped cream, vanilla custard.

My remarks

If you come across beautiful strong but tasteless plums, then they have a direct path to baking. Here they will "play" in a new way, become tasty and aromatic.
Do not use overripe plums. Better make a wonderful homemade plum jam from it.

Kefir Plum Pie - An Excellent Simple Recipe

Ingredients on a baking sheet 22 x 28 cm

220 g flour.
Three eggs.
210 g butter.
A glass of kefir.
180 g granulated sugar.
One teaspoon of baking soda.
15 g vanilla sugar.
A pinch of salt.
250 g pitted plums.

How to cook

Break clean plums in half along the groove. Large ones can be cut into smaller pieces.
Grind eggs with salt, granulated sugar by hand or in a mixer, put softened butter, beat. Pour in kefir, stir.
Sift flour, soda, pour into the liquid mixture, send vanilla sugar there, mix. We get a thin dough (like pancakes).
Pour it into a mold, put the plums on top.
Bake at 180 ° C for forty-five minutes. Sprinkle the finished baked goods with icing sugar.

Jellied Pie with Plums and Butter Cream

Ingredients for the base of the pie

220 g flour.
120 g melted butter.
Four tablespoons of sour cream.
Two tablespoons of powdered sugar.
One teaspoon baking powder.
A pinch of salt.

For filling-cream

260 ml cream (33-35%).
One egg.
One tablespoon flour.
Four tablespoons of sugar.

For filling

450 g pitted plum.

How to cook

Sift flour with baking powder. Make a slide, pour an egg, sour cream there, put salt, powdered sugar. Knead the dough quickly.
Put it in a round shape, mold the side, send it to the refrigerator.
Remove the seeds from the fruits, cut in half, lay on the base of the pie.
Mix all the filling components in good faith, pour the cream into the mold.
Bake at 180 ° C for fifty minutes. Eat warm and cold.

The program has been exhausted for today. I myself was surprised how many plum pies you can bake. Catch plums for a short season, harvest them for the winter - it's as easy as shelling pears. Place the halves of the fruit in a bag and store in the freezer. Choose ripe, but very strong plums for such purposes.

Let's summarize:

We've covered how to make plum pie quickly and deliciously.
The ingredients used for cooking are available - nothing exotic.
All the pies taste different and their structure is also not the same - from delicate creamy to fragile crumbling.
Even not very tasty, but strong plums will turn into a delicious pie filling with great success.
I would like to add that plums in the filling can be combined with apples, any berries, peaches, nectarines, apricots.
Plum pie - it's easy! Go for it and you will definitely succeed!

If the recipes turned out to be interesting and useful for you, please share them on social networks. I am invariably glad to your comments, my dear readers! I always look forward to them with impatience and special trepidation. Health and good luck to all of us!

Always yours Irina.

I would like to acquaint you with the work of this wonderful Hungarian musician. Listen with me.

HAVASI - Daisy "s Secret

Juicy plum filling turns any pastry into a masterpiece. For tarts or plum pies, there was even a place in the menu of Michelin restaurants. Moreover, home cooking cannot be complete without them.

No matter how dense and strong the fruits may seem, in the heat of the oven they give off juice, and the pie always runs the risk of dampness and not baking.

This classic recipe uses the old secret for baking juicy fruits and berries.

For shortcrust pastry:

250 g flour;
egg;
50 g sugar;
130 g butter.

The dough should be soft, but not sticky. It will be easy to work with.

Sift flour into a bowl.
Soft butter, egg and sugar are added to it. You can use a food processor or mixer to knead.
The detachable form is covered with baking paper.
Roll out a round cake from the dough and carefully transfer it into a mold. Along the edges, you need to sculpt the sides about 2 - 2.5 cm high.

For the amount of test received, you will need:

500 - 700 g plums:
30 g starch;
100 g of sugar.

Plums can be cut into halves or slightly smaller, but not very thin slices.

Sprinkle a layer of dough with starch, which will absorb some of the juice.
Arrange the fruits in the form of a large chrysanthemum.
Bake for 35 - 40 minutes at 190 ° C.
Cool the finished cake completely.
Focus attention! Sprinkle sugar over the cooled filling. It will melt on wet fruit wedges, but will not sap abundantly.

Top with a shortcrust cake with plums can be garnished with almond petals.

Puff pastry

To make your baked goods less sweet, you can make a puff pastry pie.

The hostess is always at the service of frozen semi-finished products from the supermarket, but if you have the time and enthusiasm, making such a dough yourself is also not difficult.

The ingredients are simple:

500 g flour;
250 ml of cold water;
egg;
a spoonful of vegetable or olive oil;
a spoonful of vinegar;
5 g sugar;
5 g of salt.

You will need another egg to grease the top of the cake.

For filling:

500 g plums;
40 g starch;
100 g of sugar.

Roll out the dough in layers using butter, you need a whole pack of it.

The ingredients are mixed. The dough is tender and soft.
It is divided into four parts and each is rolled out separately.
Dough sheets are abundantly greased with oil and wound on a rolling pin with a greased layer inward. You need to make a tight tight bundle.
The "doll" is cut lengthwise with a sharp knife and folded again.
The dough is cooled in the refrigerator for about 20-30 minutes. If you cool it too much, it will be difficult to roll out the layers.
A prepared layer of puff pastry is spread on a greased or parchment-covered baking sheet.
Slices of plums rolled in starch are sent to it.
The cake is covered with a second sheet of dough. The edges are pinched and small holes are made on top to let the steam out. The top layer of dough can be beautifully perforated in advance: cut out neat holes in the form of flowers or stars on it with a mold.
The top of the pie is smeared with yolk and lightly crushed with sugar.
Puff pastry pie is baked at 200 ° C for no more than half an hour. The oven must not be opened for the first 10 minutes, as the dough will not rise with strong temperature changes.

Yeast baked goods

The base of yeast dough is ideally combined with the rich taste of sweet and sour "Vengerka".

For the cake:

300 g flour;
two yolks;
50 g butter;
130 ml of milk;
50 g sugar;
20 g fresh yeast;
a teaspoon of salt and vanilla sugar;
1 kg of plums;
100 g of ground vanilla crackers or dry biscuit.

So that the bottom of the cake is baked and not damp from the juice, spread the fruit filling on the "pillow". The breadcrumbs, which are most commonly recommended for this purpose, will not add to the flavor of the pie. It is best to use dry crumbs from baked goods, biscuits, or cookies like Ladies Fingers.

For dough, equal parts of yeast, sugar and flour are dissolved in warm milk and left under a towel. After an hour and a half, the liquid mixture will foam and can be used.
Flour, sugar, salt and vanillin are sieved into a bowl. Pour yolks and dough into them.
The dough is kneaded by adding softened butter to it. So it will not interfere with the yeast's work.
The ball of the finished dough is covered with a napkin and left warm to "come up". This will take about forty minutes.
Meanwhile, the filling is being prepared. The fruits are washed and wiped off so that excess liquid does not get into the cake. Cut the plum into halves.
The dough for yeast cake is rolled out no more than a centimeter thick.
In a lubricated form, it is positioned so that its edges form bumpers.
At the bottom of the pie, a "pillow" of crumbs or crackers is poured in an even layer.
The plum is laid out in circles to create a neat pattern, and the bottom is completely closed.
Top with fruit slices can be rubbed with cinnamon or vanilla.
Bake for 30 - 40 minutes at 180 ° C.

Curd cake with plums

Exceptionally delicate creamy taste for curd plum cake.

For sweet curd dough you will need:

160 g flour;
200 g sugar;
3 eggs;
150 g of cottage cheese;
5 g baking powder.

Fresh plums are used according to the circumstances: how much will fit in the mold.

Beat eggs with sugar. Grind the cottage cheese in a separate bowl, breaking all the lumps, and transfer it to the eggs.
Sift flour and baking powder into the curd-egg mixture. The dough will turn out to be liquid, like for pancakes.
Pour it into a greased dish, put the halves of the fruit on top at a short distance from each other. The cake will rise and the plums will "sink".
Bake at 170 ° C for 30 - 40 minutes until a pleasant golden brown crust.
Sprinkle the cooled cake with icing sugar.

Option for those who are fasting

Deliciously delicious pie with a crispy nut crust. The recipe does not contain any animal products. Such a dessert will decorate the menu of not only Orthodox Christians who support Fasting, but also adherents of Buddhism, Hinduism, as well as vegetarians and vegans.

For the basics:

50 g hazelnuts;
200 g flour;
100 g of hard coconut oil, can be substituted with margarine;
50 g sugar;
70 g of water;
20 g of nut liqueur.

For filling:

600 g plums;
10 g sugar;
10 grams of cinnamon.

During the winter Lent, you will have to use canned or frozen fruits, which will give off a lot of juice. You can use it instead of the water indicated in the recipe. The taste of the pie will only benefit from this.

Fry the nuts and chop them thoroughly.
Chop the frozen butter with a knife, gradually add flour, sugar and nuts to it, grinding everything into crumbs.
Pour in juice and liquor. A small amount of liquid will allow the crumb to be molded into a total dense mass.
Hold the lump of dough in the refrigerator for about half an hour.
After this time, cover the form with parchment and put the rolled dough on its bottom. Form the sides.
Arrange the chopped plums, sprinkle with cinnamon and sugar over the cake. Bake for about 40 minutes at 180 ° C.

A quick and easy recipe

An express pie is prepared according to a simple principle: mix everything - and in the oven!

Products:

150 g butter;
100 g sugar;
3 eggs;
100 g almonds;
160 g flour;
5 g baking powder;
400 g fresh plums;
10 g starch.

Using a blender, you can prepare ingredients quickly and easily. The products for the pie are loaded into the apparatus one by one and immediately kneaded until smooth.

Chop nuts. Softened butter, sugar, eggs are added to them.
Flour is combined with baking powder and sifted into the overall mixture. Haste is in a hurry, but the cake must be soft, so the technology must be followed.
Cut the plums into small pieces and roll them in starch so that the dough is not stained with juice.
Pieces of fruit are mixed with the dough with a spoon and the whole mass is spread in a greased form.
The cake is baked at 180 ° C for 30 - 40 minutes.

With apples

The traditional seasonal duo is apples and plums. For the taste of the filling to be harmonious, plums need sweet ones, and apples - sour ones.

Per kilogram of fruit:

150 g butter;
100 g sugar;
200 g flour;
two eggs;
5 g baking powder;
30 g of farm cream or sour cream.

The dough will turn out, as for pancakes - thick and viscous.

Melt the butter, but do not heat.
Beat eggs with sugar.
Mix everything, pour cream or sour cream.
Sift flour directly into the dough, add baking powder immediately.
Cover the form with parchment.
Lay out the dough and smooth it out.
Cut the fruit into slices and spread on top, gently pressing.
Bake for 30 - 35 minutes at 190 ° C.

Strasbourg plum pie

For the famous Alsatian pie, a shortbread dough for the base and a liquid cottage cheese filling are prepared separately.

In the dough, prepare:

200 g flour;
150 g butter;
50 g sugar;
egg;
5 g baking powder;
cinnamon
a pinch of salt.

You need to take into the cream:

two eggs;
100 g starch;
250 ml of fat sour cream or cream;
200 g of cottage cheese;
150 g sugar.

You will need at least 500 g of fresh plums.

It is worth picking up a sweet variety with a thin skin.

The fruit is cut in half and dried on a napkin.
It is not necessary to beat eggs and crush the butter for the dough. You can mix all the ingredients at once in a mixer.
Sift the flour separately and add a little to the dough. The shortbread is kneaded quickly and vigorously, otherwise it will "drag on" and the cake will turn out tough.
The finished dough is cooled for about half an hour.

At this time, you can do curd cream.

It is important for him to properly prepare the ingredients:

Whisk the whites into a strong foam. If you have to do it by hand, you can add salt at the tip of the knife.
The yolks are ground with sugar until they become a white paste.
In the curd, break all the lumps and mix it with sour cream and starch until smooth.
In a deep form, knead the dough at the bottom so that high sides are formed, since the cream will greatly increase in volume and can overflow.
When the base of the cake is formed, combine all parts of the cream: cottage cheese, yolks and whites.
Fruits are spread on the dough, cut down.
The pie is poured with curd cream and the Strasbourg pie is baked at 180 ° C for about 35 - 40 minutes.

Flip Plum Pie

This type of French tart is baked upside down and, when served, is flipped onto a serving platter. Hence its funny name.

For the test:

400 g flour (a quarter can be replaced with grated nuts);
200 g butter;
two eggs;
160 g sugar;
80 ml cream;
5 g baking powder.

For the caramel crust:

80 g sugar;
800 g solid plums.

First, the baking dish is heated on the stove and the caramel is prepared in it.

Sugar is melted over low heat until caramel aroma appears. Everything will happen in a couple of minutes. You cannot burn the caramel, otherwise the crust of the cake will turn out to be bitter.
The halves of the plums are laid out in the form with a cut down.
The container with caramel and plums is set aside from the stove and cooled.
The butter is ground with sugar so that no hard grains remain.
Eggs, cream and nuts are added, flour mixed with baking powder is gradually introduced.
The dough is semi-liquid. It will have to be spread with a spoon, evenly spreading over the plums.

For the test:

200 g flour;
150 g sugar;
a bag of vanillin;
3 eggs;
80 g cream;
150 g butter;
10 g baking powder;
salt.

You need to drain so much to completely close the bottom.

Place 50 g of sugar and a piece of butter in a bowl.
Turn on the "Fry" mode for a couple of minutes, until the sugar is completely dissolved.
The fruit halves are placed in caramel, cut down.
The dough is kneaded in a mixer: eggs, salt, sugar, cream, butter are combined.
Little by little, add flour and baking powder. The mass turns out to be viscous, very soft and plastic.
The plum is closed with the dough and the cake is baked for an hour.

Recipe from Julia Vysotskaya

Plum Overture:

wash and dry fruits;
cut into halves;
put on the bottom of the form with the cut down.

Suite:

110 g butter;
100 g sugar;
2 eggs;
90 g flour;
7 g baking powder;
vanilla extract.

There is too much butter for the dough to be considered biscuit. You can't call it sandy either, because it is too viscous and sticky.

Grind sugar and butter. No fanaticism, just to dissolve the sugar.
Beat in eggs one at a time.
Add flour and baking powder.
Pour in a few drops of vanilla extract.
Knead the dough and place on the plums.

The final accord is a nut powder:

60 g roasted hazelnuts;
90 g flour;
50 g of sugar.

The powder will bake into a soft, sweet crust, and the nuts will give it a delicious aroma and fluffiness. Without this addition, the cake will lose some of its charm, so you shouldn't neglect it.

Grind and mix all ingredients in a blender.
Pour onto the dough.
Bake for 45 - 50 minutes at 180 ° C.

Plum pie with peanuts

Quick plum pie

Now you can prepare the dough. To do this, beat 4 eggs with 2 teaspoons. Add 150 ml heavy cream and beat again. Add 2 tablespoons flour and beat the dough again. It will be pretty runny. This is exactly what is needed for French clafoutis. Pour the filling over them and send them to the oven, preheated to 200 degrees, for 25 minutes. Cool it down - and you can serve air clafoutis with plums for your morning tea or coffee.

plums and curd cream

Will there be more?

I chopped the walnuts in a blender almost to the state of flour. I measured the flour with a measuring glass (I have a glass with graduations for various bulk products), sifted, salted, mixed flour with nuts.

I chopped the cold butter from the refrigerator finely and sent it to the flour. I ground all this mass to the state of a crumb.

Then I added the yolk, mixed the resulting mixture with a mixer with dough beaters and gradually added cold water there. Cold water - 4 tablespoons.

When the mass began to look like dough, I began to knead it with my hands, I got such a textured lump.

Greased a baking dish with butter and laid out the bottom and sides, evenly distributing the dough with her hands. The dough is soft, it was easy to work with it, but it would be better to roll it out with a rolling pin on parchment and transfer it to a mold so that it is an even layer. I made the pricks with a fork.

She put parchment on the cake, poured beans on the bottom and sent it to a hot 180 ° oven. After 15 minutes, I removed the parchment with beans, and it seemed to me that the cake was badly baked in places. I sent the cake to the oven for another 10 minutes, but without the beans.

Since I didn’t know what cream cheese was in stores, I prepared the curd filling by intuition, I remembered the recipe, the filling there was very tasty, so I took it as a basis. The number of products used is indicated in parentheses in the list of ingredients. I prepared the curd cream with a blender, loaded all the products there, except for egg whites, and mixed it.

Beat the whites until fluffy and mixed into the curd cream.

Put the resulting curd mass on the cake, evenly distribute it.

I spread the plums cut in half on top.

In this form, I sent it to be baked at the same temperature of 180 °. The cake was baked in the oven for about 25 minutes. From above, it began to brown, and the cake acquired a golden hue. She turned off the oven and waited 10 minutes so that the curd mass did not settle, as is the case with curd casseroles.

Yulia Vysotskaya's plum pie is a very light, tasty and delicate dessert. We want to tell you his recipe. You will be surprised how quickly and easily you can make a real treat from the available ingredients.

This original recipe is a real boon for baking lovers. Walnut crumbs add spice to the shortcrust pastry, and the delicate curd filling goes well with sweet fruits. The pie will delight everyone who tastes at least one slice!

Ingredients

For shortcrust pastry

wheat flour - 250 g;
chicken yolk - 1 pc .;
butter (72.5% fat) - 130 g;
walnuts - 120 g;
drinking water - 4 tbsp. l .;
icing sugar - 70 g;
salt - 1/3 tsp;
baking powder for dough - 1 tsp.

For smearing the mold

butter (72.5% fat) - 30 g.

For filling

small plums - 8-10 pcs.;
cottage cheese (9% fat) - 350 g;
cream cheese - 120 g;
chicken protein - 3 pcs.;
chicken yolk - 2 pcs.;
liquid honey - 3 tbsp. l .;
icing sugar - 1 tbsp. l .;
vanillin - 1 g;
wheat flour - 1 tbsp. l.

Cooking steps

Step # 1. Let's start embodying the recipe for plum cake from Yulia Vysotskaya by kneading shortbread dough. The basis of the dessert is nut crumbs, so you need to deal with walnuts. Place them in a blender and grind as much as possible.

Step # 2. Sift the wheat flour through a sieve into a separate large and deep bowl. So you saturate it with oxygen and get rid of unwanted impurities. Then add the walnut crumbs, icing sugar, salt and baking powder to the bowl. Stir.

Step # 3. The recipe involves the use of softened butter. Therefore, remove the oil from the refrigerator before using it for cooking. When it becomes soft and pliable, divide it into several small pieces and add to a bowl of flour and nut crumbs. Grind all ingredients until smooth.

Step # 4. The eggs in the recipe are broken down into whites and yolks for convenience. In total, for a pie with plums from Yulia Vysotskaya, we need 3 fresh chicken eggs. Separate the whites from the yolks using a special device or manually. Put the chicken whites in the refrigerator for a while, and add one egg yolk to the dough. Mix the mass in a bowl well with a mixer.

Step # 5. Pour some drinking water into a separate small bowl. Throw some ice cubes into it. When they start to thaw, you can continue the recipe. The fact is that cold drinking water is needed to knead the dough. In turn, add 4 tbsp into the dough. l. cold water. Stir the dough thoroughly with vigorous hand movements. Knead the dough gently until smooth.

Step 6. Take any baking dish with a diameter of 25-26 cm. Grease the bottom and sides with butter. Of course, you can play it safe and cover the bottom of the form with baking paper, but this is not necessary. Usually plum pie is extracted with little effort. Put the finished shortbread dough into a baking dish.

Step 7. Spread the dough evenly over the bottom of the mold, form high sides, as shown in the photo. Then pierce the sand base with a fork in several places. Place the baking dish in an oven preheated to 180 degrees for 30 minutes. Our base should be half ready. This recipe from Vysotskaya is designed for baking a pie in two stages.

Step 8. While the shortbread dough is in the oven, make the curd filling. To do this, mix and beat with a blender two egg yolks, honey, cream cheese, cottage cheese, powdered sugar, vanillin and flour. Use exactly the amount of food indicated in the ingredients. At the same time, you can easily replace cream cheese with two tablespoons of fat sour cream. This will definitely not make a plum cake worse!

Step 9. In a separate bowl, gently beat the whites until frothy. After that, add them to the curd mass and stir. After half an hour, remove the baking dish from the oven. Do not take out the shortcrust pastry. Put the curd filling in the base, flatten it with a spoon.

Step 10. Rinse small plums thoroughly under running water. Then pat dry with a tea towel. Divide the plums into halves and remove the seeds from them. Place the plum halves on top of the curd filling in a random pattern or as shown in the photo below.

Step 11. Now send the baking dish together with the plum cake again to the preheated oven for 30 minutes. After the specified time has elapsed, remove the form from the oven. Let the baked goods cool slightly before removing the cake from the mold.

Ready-made baked goods with plums look very appetizing in themselves. Therefore, the cake does not need any decoration at all. Cut the dessert into small triangles before serving.

Pie from Yulia Vysotskaya goes well with tea or coffee. Its delicate and pleasant taste will not leave anyone indifferent. So be sure to try this great recipe.

Don't forget to leave a comment and bon appetit!

There are a great many recipes for making a pie.

Some people like to stick to traditional options, while others like to try new things.

Plums in syrup or sugar are an excellent dessert, but if they become boring, so to speak, pure, you can treat yourself and your loved ones with a plum pie.

Although plums are used to make jam, compote, and even sauces for meat dishes.

And if it's somehow interesting to put them on a cake, it will turn out even more beautiful.

It is likely that the dish may later become a signature dish.

Plum pie from Julia Vysotskaya: the best recipe

Why did he attract attention?

Because he has shortbread dough and walnut along with plums, and Julia Vysotskaya herself advises him!

It will be needed for the test:

half a glass of walnuts;
250 grams of sifted flour;
a pinch of salt;
one yolk;
130 grams of butter;
4 tablespoons of cold water;
70 grams of powdered sugar;
1 teaspoon baking powder.

Filling products:

350 grams of cottage cheese;
120 grams of cream cheese or 2 tablespoons of homemade sour cream;
2 yolks and 3 whites;
3 tablespoons of liquid honey;
1 tablespoon caster sugar and vanilla sugar
1 tablespoon flour;
5-6 large plums or 10 small ones.

Grind the walnuts into small crumbs and mix with wheat flour.

Add butter to flour and grind these products.

Add the yolk, mix the resulting mass a little with a mixer, and then pour in cold water.

We send our baked goods to the oven for half an hour, about 180 degrees.

Prepare the curd filling: mix everything except the egg whites and beat with a blender.

The whites must be whipped separately until foamy, and after that they must be mixed with the curd mass.

The last steps remain: we spread the filling on the pie, on top of the filling - pitted plums, cut in half, and in the oven at 180 degrees for the same 30 minutes.

And now we take it out and admire it!

Traditional Plum Pie

All lovers of the classics can be advised to prepare this recipe.

The ingredients you need are as follows:

200 grams of flour;
1 teaspoon baking powder
2 fresh chicken eggs;
200 grams of sugar;
100 grams of butter;
1 teaspoon of cinnamon and, of course, plums - 300 grams.

Let's start with the fact that butter should be at room temperature.

Grind it with about 150 grams of sugar and eggs.

Mix well and add the remaining products - flour and baking powder.

Actually, the dough is then kneaded and laid out in a mold.

We put it in the refrigerator for ten minutes, taking up the filling at this time.

Wash the plums, dry them, cut them in half again and remove the seeds.

The dough is already ripening by this time - evenly spread the fruit on it and sprinkle with the remaining sugar, mixed with cinnamon in advance.

We put the resulting mass in the oven, preheated to 180 degrees for about an hour.

The third recipe for tender plum pie

For the dough, we need the following ingredients:

150 grams of margarine, although better than butter;
half a glass of sour cream;
one and a half teaspoons of baking powder;
one or two cups of pre-sifted flour.

For the filling, take plums, about 200 grams.

Also, for making a pie with plums, you will need sour cream filling, for which you will need:

one glass of sour cream;
one glass of sugar;
two eggs;
one teaspoon of vanilla sugar;
flour.

Let's start with the test.

We melt the butter, it is better to do this in the microwave, as it can be used immediately, and not cooled.

The flour needs to be sieved and mixed with baking powder, then gradually pour into a bowl with butter and sour cream mixed in advance.

As a result, the dough should not be very tight, slightly weaker than usually prepared for rolling.

The next step is, if necessary, dipping your fingers in flour, place the dough on the bottom of the baking dish, not forgetting to shape the edges.

Let the dough stand for now, and at this time prepare the filling.

To do this, the plum is washed, dried, cut in half (the bone, of course, is removed) and spread evenly onto the dough.

What else?

Oh, yes - there is sour cream filling!

Mix the sour cream and both types of sugar thoroughly.

Beat the egg a little separately and pour it into the sugar-sour cream mixture.

Stir, and gently in a thin stream, not forgetting to stir constantly, add flour - this does not form lumps.

Stir the mixture thoroughly again and distribute it evenly over the future cake.

We put the form in a preheated oven to 180 degrees and wait about 50 minutes.

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There are a few tricks without which a plum pie might not work:

after turning off the oven at the final stage of cooking, you should wait about ten minutes, otherwise all the curd filling will fall;
it is best to cut the plums from the side of the stalk;
if the pie is prepared in a slow cooker, then first the filling with plums is laid out, and the dough is already on top;
readiness is checked with a match, which is stuck into the baked goods;
frozen plums, as well as overripe ones, should not be taken: the former will spoil the taste, and the latter will spoil the look.

So the master class on making plum cake has come to an end.

This is a very tasty dish and no diets will become a ban - it is impossible to refuse not to taste even a piece.

Agree that even the description is already drooling!

The original idea of Julia Vysotskaya for preparing an amazing delicacy with plums:

Calorie content: Not specified
Cooking time: 60 minutes

Incredibly soft, juicy and fragrant pie with plums is a pleasure to cook quickly and tasty from Yulia Vysotskaya. However, as well as tasting! The author of the recipe claims, and I confirm from my own experience - this cake with plums is always obtained, regardless of the culinary skills.
The finished baked goods have a moist crumb due to the large amount of butter and juicy plums. The pie is literally falling apart on a shoulder blade. Therefore, I highly recommend using a ceramic dish with a high side for baking. So that, after the oven, the pie is served on the table in the form where the pastries were prepared. Very tasty and this one.
Adjust the amount of sugar for the dough depending on the sweetness and sourness of seasonal plums - from half a glass to a whole (100 - 180 g). I do not recommend making a pie from frozen plums - the pie will be too wet.
If the pie is suddenly not eaten right away, feel free to put it in the refrigerator, the next day the baking will be even tastier - the biscuit will take on a more stable shape, and the juicy plums will turn into jelly. Very tasty!

- plums - 10 pcs.,
- butter - 150 gr.,
- ordinary flour - 150 gr.,
- granulated sugar - 150 gr.,
- chicken eggs - 3 pcs.,

- baking powder - 1 tsp

Preparation

Turn on and heat the oven to a temperature of 170-180C.
Beat the soft butter with granulated sugar until the sugar dissolves and the mass whitens.

Add one egg at a time to the beaten butter without stopping the mixer. This process usually takes 7-8 minutes.

Pour flour together with baking powder into a bowl in small portions through a sieve.

Knead the dough at very low power with a mixer or manually with a spatula for literally 3 minutes. The result is a thick, gooey dough that is easy to pick from the sides of the bowl.

Wash large juicy plums, dry and cut into pieces.

Sprinkle the chopped plums with a little flour so that they don't stick together and transfer to a bowl.

Stir the dough with plums very gently with a spatula in one direction, evenly distributing the plum pieces and without disturbing the airiness of the dough.

Prepare a baking dish: brush with butter and sprinkle with flour. But I highly recommend baking the plum pie in a beautiful ceramic pan, in which you can serve the finished pie straight to the table.

Transfer the dough with plums into a mold and place in a preheated oven.

Bake the cake with plums for about 40 minutes at a temperature of 170-180C. Willingness to check with a wooden stick. Prepare and such