Plum pie recipe
Plum Pie recipe
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|450 g||plain flour|
|4 medium||eggs, separated|
|1 tsp||vanilla essence|
|1 ¼ kg||small purple plums, stoned and quartered, eg Victoria, but black Chilean will work|
|240 ml||apricot or peach jam|
Preheat oven to Gas Mark 5, 375°F, 190°C. Grease a large baking sheet.
Make a dough with the flour, butter, sugar, salt, vanilla and yolks and press the dough into the baking sheet with your fingers, including the sides and rim.
Check the plums for sweetness. If too sour sprinkle a little icing sugar over them once arranged in the tart.
Spread a thin layer of the jam over the dough and arrange the sliced plums in rows over that.
Beat the egg whites in a clean bowl until just white but still runny and brush them over the plums, sprinkle 2 tbsp of flour over the egg whites.
Bake for 40 minutes. Cool slightly before serving.
Option:in the winter, when plums are unavailable, substitute with apples; the Germans would use Golden Delicious, I believe.
ca. 40 min
Grade of difficulty:
Calories per portion:
Reference: Plum pie recipe
Recipe type: xarchivex
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