Juicy plum filling turns any pastry into a masterpiece. For tarts or pies with plums, there was even a place on the Michelin-starred restaurant menu. Moreover, home cooking is not complete without them.

Shortcake with Plums

No matter how dense and strong the fruits may seem, in the heat of the oven they give away juice, and the cake always runs the risk of becoming damp and not baking.

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

For shortcrust pastry:

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

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

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

For the amount of test you need:

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

Plums can be cut in half or a little finer, but not very thin slices.

  1. Sprinkle a layer of dough with starch, which absorbs part of the juice.
  2. Stack fruits in the form of a large chrysanthemum.
  3. Bake for 35 - 40 minutes at 190ºС.
  4. Ready cake to cool completely.
  5. Attention trick! Sprinkle with sugar the cooled filling. It will melt on moist fruit slices, but will not cause copious juice formation.

On top of a shortcake with plums, you can decorate with almond petals.

From puff pastry

To make the baking not very sweet, you can make a pie from puff pastry.

Frozen semi-finished products from the supermarket are always at the service of the hostess, 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 spoon of vinegar;
  • 5 g of sugar;
  • 5 g of salt.

It will take another egg in order to grease the cake on top.

For filling:

  • 500 g of plum;
  • 40 g of starch;
  • 100 g of sugar.

Roll out the dough in layers with butter, it will require a whole pack.

  1. The ingredients are mixed. The dough is tender and soft.
  2. It is divided into four parts and each is rolled separately.
  3. Sheets of dough are generously greased with oil and wound onto a rolling pin with a lubricated layer inside. You need to make a tight tight convolution.
  4. The "chrysalis" is cut along with a sharp knife and folded again.
  5. The dough is cooled in the refrigerator for 20-30 minutes. If it is cooled very much, it will be difficult to roll out the layers.
  6. A prepared layer of puff pastry is laid out on a greased or parchment-covered baking sheet.
  7. Slices of plums rolled in starch are sent to it.
  8. The cake is closed with a second sheet of dough. The edges are pinched and small holes are made on top to let off steam. The upper layer of dough can be beautifully punched in advance: cut neat holes in it in the form of flowers or stars on it with a mold.
  9. The top of the cake is smeared with yolk and slightly crushed with sugar.
  10. 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 does not rise under extreme temperature changes.

Yeast baking

The base of yeast dough is ideally combined with the rich taste of sweet and sour “Hungarian”.

For the pie:

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

To bake the bottom of the pie and not become damp from the juice, put the fruit filling on the “pillow”. The breadcrumbs, which are most often recommended for this purpose, will not decorate the taste of the cake. It is better to use dry crumbs from muffin, biscuit or cookies like Ladies' Fingers.

  1. For dough, equal parts of yeast, sugar and flour are dissolved in warm milk and left under a towel. An hour and a half later, the liquid mixture will foam, and it can be used.
  2. Flour, sugar, salt and vanillin are sieved in a bowl. Pour yolks and dough to them.
  3. Knead the dough by adding softened butter to it. So it does not interfere with the work of the yeast.
  4. A bowl of finished dough is covered with a napkin and left to warm “fit”. It will take about forty minutes.
  5. Meanwhile, the filling is being prepared. They wash the fruit and always wipe it so that excess liquid does not get into the pie. Halve the plum better.
  6. The dough for the yeast cake is rolled out with a thickness of not more than a centimeter.
  7. In a greased form, it is placed so that the edges form its sides.
  8. A “pillow” of crumbs or crackers is poured evenly on the bottom of the pie.
  9. Plum is laid out in circles to get a neat pattern, and the bottom is completely closed.
  10. On top, fruit slices can be crushed with cinnamon or vanilla.
  11. Bake for 30 - 40 minutes at 180ºС.

Plum curd cake

Exceptionally delicate creamy taste with curd plum cake.

For sweet curd dough you will need:

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

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

  1. Beat eggs with sugar. Grind the cottage cheese in a separate bowl, breaking all the lumps, and transfer it to the eggs.
  2. Sift flour and baking powder into the curd-egg mixture. The dough will turn out liquid, as for pancakes.
  3. Pour it into a greased form, put on top half the fruit at a small distance from each other. The cake will rise and the plums will drown.
  4. Bake at 170ºC for 30 to 40 minutes until a pleasant golden crust.
  5. Sprinkle the cooled cake with powdered sugar.

Option for fasting

Stunningly 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 people who support Fasting, but also adherents of Buddhism, Hinduism, as well as vegetarians and strict vegans.

For the basics:

  • 50 g hazelnuts;
  • 200 g of flour;
  • 100 g of solid coconut oil, can be replaced with margarine;
  • 50 g of sugar;
  • 70 g of water;
  • 20 g of nutty liquor.

For filling:

  • 600 g of plum;
  • 10 g of sugar;
  • 10 g of cinnamon.

In the winter Fast 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 specified in the recipe. The taste of the pie will benefit from this.

  1. Fry and chop nuts thoroughly.
  2. Chopped frozen butter with a knife, add flour, sugar and nuts to it a little, rubbing everything into crumbs.
  3. Pour juice and liquor. A small amount of liquid will allow to mold the crumb into a total dense mass.
  4. Hold the lump of dough in the refrigerator for about half an hour.
  5. After this time, cover the form with parchment and put rolled dough on its bottom. Form the sides.
  6. Put chopped plums, sprinkle cinnamon and sugar on the cake. Bake for about 40 minutes at 180ºС.

Quick and easy recipe

Express cake is prepared according to a simple principle: mix everything - and into the oven!

Products:

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

Using a blender, you can quickly and easily prepare the ingredients. Pie products are loaded into the apparatus in turn and immediately kneaded until smooth.

  1. Grind nuts. They add softened butter, sugar, eggs.
  2. Flour is combined with baking powder and sieved into a common mixture. Hurry in a hurry, but the cake should be soft, so the technology must be followed.
  3. Plums are cut into small pieces and roll them in starch so that the dough is not stained with juice.
  4. Slices of fruit are mixed with the dough using a spoon and the whole mass is laid out in a greased form.
  5. Bake a cake at 180 ° C for 30 to 40 minutes.

With apples

The traditional seasonal duo are apples and plums. To make the filling taste harmonious, plums need sweet, and apples - sour.

Per kilogram of fruit:

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

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

  1. Melt butter, but do not heat.
  2. Beat eggs with sugar.
  3. Mix everything, pour cream or sour cream.
  4. Sift flour directly into the dough, immediately add the baking powder.
  5. Cover the form with parchment.
  6. Lay out the dough and flatten it.
  7. Cut the fruit into slices and arrange on top, gently squeezing.
  8. Bake for 30 - 35 minutes at 190ºС.

Strasbourg plum pie

Shortcrust pastry for the base and liquid curd filling are separately prepared for the famous Alsatian pie.

In the dough, prepare:

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

In the cream you need to take:

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

At least 500 g of fresh plums will be required.

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

  1. Fruits are cut in half and dried on a napkin.
  2. For the test, it is not necessary to beat the eggs and rub the butter. You can mix all the ingredients at once in the mixer.
  3. Sift the flour separately and add a little to the dough. Shortbread knead quickly and vigorously, otherwise it will "drag out" and the cake will turn out tough.
  4. 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:

  1. Squirrels are whipped into a strong foam. If you have to do it manually, you can add salt on the tip of the knife.
  2. The yolks are ground with sugar to a white paste.
  3. In the cottage cheese, all the lumps are broken and mixed with sour cream and starch until smooth.
  4. 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 over the edge.
  5. When the base of the pie is formed, connect all the parts of the cream: cottage cheese, yolks and squirrels.
  6. Fruits are laid down on the dough.
  7. The cake is poured with curd cream and the Strasbourg cake is baked at 180 ° C for about 35 - 40 minutes.

Plum pie changeling

This type of French tarte is baked “upside down”, and when served it is turned over onto a serving dish. 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 of sugar;
  • 80 ml cream;
  • 5 g of baking powder.

For caramel crust:

  • 80 g of sugar;
  • 800 g of solid plums.

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

  1. Sugar is heated on low heat until a caramel flavor appears. Everything will happen in a couple of minutes. You can not burn caramel, otherwise the crust at the cake will turn out bitter.
  2. In the form of a slice, lay down half the plums.
  3. The container with caramel and plums is left off the stove and cooled.
  4. The butter is ground with sugar so that no solid grains remain.
  5. Eggs, cream and nuts are added, little by little flour is added, mixed with baking powder.
  6. The dough is semi-liquid. It will have to be spread with a spoon, evenly spreading over the drain.
  7. Bake the cake for 40 minutes at 180ºС. Turn cool.

Cooking in a slow cooker

Pie-changer is easy to cook in a slow cooker. There will be no problems with caramel.

For the test:

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

Drain so much to completely close the bottom.

  1. 50 g of sugar and a slice of butter are placed in the bowl.
  2. Turn on the "Frying" mode for a couple of minutes, until the sugar is completely dissolved.
  3. Halves of fruit are laid in caramel slice down.
  4. The dough is kneaded in a mixer: eggs, salt, sugar, cream, butter are combined.
  5. Gradually add flour with baking powder. The mass is viscous, very soft and ductile.
  6. Close the plum with a dough and bake a pie for an hour.

Recipe from Julia Vysotskaya

The author's recipe for plum charlotte from Julia Vysotskaya, like all her culinary masterpieces, is distinguished by the simplicity of preparation.

Plum Overture:

  • wash fruits, dry;
  • cut in halves;
  • put on the bottom of the form with a slice down.

Julia Alexandrovna recommends baking and serving the cake in ceramic form, as its structure is very tender. When transferred to a serving dish, it may break.

Suite:

  • 110 g of oil;
  • 100 g of sugar;
  • 2 eggs;
  • 90 g of flour;
  • 7 g of baking powder;
  • vanilla extract.

Too dough was considered biscuit, there is too much oil. You cannot call it sand, either, because it is too sticky and sticky.

  1. Grind sugar and butter. Without fanaticism, only to dissolve sugar.
  2. Drive eggs one at a time.
  3. Pour flour and baking powder.
  4. Pour a few drops of vanilla extract.
  5. Knead the dough and put on plums.

The final chord is a nut powder:

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

The powder is baked in the form of a soft sweet crust, and nuts will give it a delicious aroma and splendor. Without this addition, the cake will lose some of its charm, so do not neglect it.

  1. Grind all ingredients and mix in a blender.
  2. Pour on the dough.
  3. Bake for 45 - 50 minutes at 180ºС.

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