Plum pie | Traditional aromatic dessert
(0)
80 min
Under an hour
Sezamo
O plăcintă tradițională românească de toamnă, cu aluat fraged cu unt și umplutură generoasă de prune proaspete aromate cu scorțișoară.
Preparation method
Preparing the shortcrust pastry
In a large bowl, sift 400 g of type 000 white wheat flour and add a pinch of fine table salt. Add 200 g of cold diced butter and work quickly with your fingertips until you get a sandy texture.
Incorporate 100 g of granulated white sugar and the 2 lightly beaten eggs. Knead the dough briefly until it comes together into a compact ball. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
Preparing the plum filling
Wash 1 kg of fresh plums, cut them in half and remove the pits. Cut the plums into quarters if they are larger.
Chef's tip
For an extremely tender dough texture, use well-chilled 82% fat butter and do not overwork the dough.
If the plums are very sweet and ripe, you can slightly reduce the amount of sugar in the filling or add a few drops of lemon juice.
15 min
Under an hour
