Plum tart with cream (Princess 115000 pizza maker)

Category: Bakery products
Plum tart with cream (Princess 115000 pizza maker)

Ingredients

Cream
oil 330g
sugar 150g
eggs 2 pieces
baking powder 1 pack
vanilla sugar 1 pack
salt pinch
For the test
premium flour 1.5-2 cups
Filling
fresh frozen pitted plum 500 g
sugar 50g

Cooking method

  • 1. Cooking the filling.
  • Defrost the plum in advance, sprinkle with sugar. Drain the released juice. Check if there are any bones left.
  • 2. Cream preparation.
  • Melt butter in a saucepan over very weak fire.
  • Add sugar, vanilla sugar, salt, baking powder and stir with a whisk until the foam disappears.
  • Beat in two eggs with continuous stirring, remove from heat and stir until cream thickens.
  • Cool to room temperature.
  • 3. Dough preparation.
  • Take 2/3 of the prepared cream. Gradually adding flour, knead a soft dough. Put it in the "princess" and tamp it with your hands.
  • 4. Assembling and baking.
  • Place the remaining 1/3 of the cream on top of the dough base.
  • On top of the cream in circles, starting from the edges, lay the halves of the plums, skin side up.
  • Bake for 10-15 minutes (from the moment the indicator light in the "princess" goes off).
  • Here's a tart I got. Melting sandy base, thin layer of cream and juicy plum.
  • Plum tart with cream (Princess 115000 pizza maker) Plum tart with cream (Princess 115000 pizza maker)
  • Plum tart with cream (Princess 115000 pizza maker) Plum tart with cream (Princess 115000 pizza maker)
  • Plum tart with cream (Princess 115000 pizza maker) Plum tart with cream (Princess 115000 pizza maker)
  • The best way to cut it is after it has cooled down (I used a plastic knife that does not damage the non-stick coating). Bon Appetit!

The dish is designed for

6-8 servings

Time for preparing:

preparation 15 minutes, preparation 15 minutes

Cooking program:

bakery products

Note

You can also use apricots, cherries, and other suitable sweet and sour fruits and berries.

Lay out the plum in halves, otherwise it will not be enough to cover the entire space of the pie (after all, the tart turns out to be large, in the diameter of the "princess").

I knead the dough with my hands in a bowl, everything is very simple. It is not necessary to knead and torment it for a long time, so that it does not "drag on".

IMPORTANT. Be sure to chill the cream a little before kneading the dough, it should not be hot. Otherwise the dough will be unpleasant, "oaky". Slightly warm or at room temperature, something like this. To cool it down faster, I put it outside the window in the cold, just for a short time.

PS A little about the history of the recipe. This is another recipe from my mother's notebook with my changes. Mom says the original source was published a long time ago in the magazine "Uroda" (aka "Beauty"). Instead of baking powder, there was soda, it was heated with butter and sugar (it reminds me of a honey cake personally). The shape was assumed to be 24 cm in diameter.

kirch
Elena, Lena, how delicious. I will definitely bake. Thank you dear
Seven-year plan
I took it to the bookmarks !!!!
I can smell and taste right now !!! Will haunt me like an obsession until I bake!
Another time-tested recipe from an old notebook!
If it hasn't got lost in such a period, then it's worth it !!!
Lena! Thank you!
Mikhaska
mur_myau, luxurious tart! The old recipes are delicious!
mur_myau
kirch, Seven-year plan, Mikhaska,
Thank you, baker girls !!! I'm glad I liked the recipe. Try it, it's really delicious !!!
Olka I
Well class !!!! I remembered Tsvetaeva's apple pie right away, but if I put apples in your apples instead of plums (for lack of them) it should also turn out deliciously ... The sand base according to the description and the photo must really melt in your mouth :-) thanks for the recipe
mur_myau
Olka I,
No, no.)) Fill in Tsvetaevsky is not like this cream. The cream is fatter and almost entirely absorbed into the fruit and dough.
I have never tried it with apples, with pears - once, it was delicious.

Thanks for reminding me. It would be necessary to bake Tsvetaevsky in the "princess".
Seven-year plan
Here the cream is sour !!!!!
It seems to me this is all the relish !!!!!
mur_myau
Seven-year plan,
I had sweet ones. But sweet and sour is also good, I think. Anyway, they are sprinkled with sugar before baking to drain the juice.

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