Plum Pie

Name: Plum Pie
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 1 egg (size M); 100 g Butter; 195 g Sugar; 150 g Flour; 600 g Plums; 1 package Red fruit jelly powder "Raspberry flavour; 350 ml Plum juice or cherry nectar; 1-2 TABLESPOONS Plum brandy; 1 Protein (size M); 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

1 egg (size M)
100 g Butter
195 g Sugar
150 g Flour
600 g Plums
1 package Red fruit jelly powder "Raspberry flavour
350 ml Plum juice or cherry nectar
1-2 TABLESPOONS Plum brandy
1 Protein (size M)
7-10 Tbsp Grease
baking paper
7-10 Tbsp Dried peas

Directions

1
Separate the egg. For the shortcrust cut butter into cubes. Mix butter, 50 g sugar, flour and egg yolk first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover the dough and chill for about 30 minutes. Roll out the dough on a floured work surface (approx. 27 cm Ø) and line a greased tart mould (24 cm Ø, with lift-off base) with it. Cut off any protruding edges.
2
Line dough with baking paper and fill with dried peas. Bake the tart in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes, blind. Wash plums, dab dry, halve and stone. Cut plum halves again into 3 slices. Remove tart from the oven, remove dried peas and baking paper. Let the base cool down. Stir red fruit jelly powder, 75 g sugar and 50 ml juice until smooth. Bring 300 ml juice to the boil, stir in the mixed powder, bring to the boil, add plum wedges and schnapps and bring to the boil again briefly. Spread the compote on the bottom and chill for about 2 hours. For the meringue mass, beat 2 egg whites until stiff, while pouring in 70 g sugar. Spread the meringue mixture in the middle of the tart in waves and make tips with a spoon.
3
Let the base cool down. Stir red fruit jelly powder, 75 g sugar and 50 ml juice until smooth. Bring 300 ml juice to the boil, stir in the mixed powder, bring to the boil, add plum wedges and schnapps and bring to the boil again briefly. Spread the compote on the bottom and chill for about 2 hours. For the meringue mass, beat 2 egg whites until stiff, while pouring in 70 g sugar. Spread the meringue mixture in the middle of the tart in waves and make tips with a spoon. Bake the tart in a preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 4 minutes until the meringue turns light brown. Serve the tarte sorfort or chill for max. 30 minutes
4
1 hour waiting time