Prune pie

Category: Confectionery
Kitchen: french
Prune pie

Ingredients

Sugar dough Pate Sablee
Flour 210 g
Sugar 3 tbsp. l.
Baking powder 1/2 tsp
Butter (chilled) 100 g
Egg 1 PC
Water 1 tsp
Vanillin taste
Filling:
Orange 1 PC
Prunes (b / c) 200 g
Cognac 60 ml
Sugar 4 tbsp. l.
Heavy cream 200 ml
Almonds (roasted) 50 g
Egg 3 pcs.

Cooking method

  • Cut the butter into 0.5 cm pieces and put them in a bowl together with flour, sugar and baking powder. Quickly rub the oil and dry ingredients with your fingertips until it becomes the size of small oatmeal. Shake the egg with water and add along with vanilla to the rest of the ingredients, quickly knead and roll into a ball.
  • We apply the final mixing technique Fraisage. Put a ball of sugar dough on a board slightly dusted with flour. With the base of the palm, press sharply on the edge of the dough (about 2 tbsp. L.) And smear with a confident movement from ourselves at a distance of 15 cm. Little by little, in this way we "smear" the entire ball. Roll the dough into a ball again and wrap it in waxed paper, put it in the refrigerator for two hours.
  • Remove the zest from the orange and squeeze the juice. Rinse the prunes and pour over the orange juice mixed with cognac. Roll out the dough and put in a mold, prick with a fork, cover with foil and pour out the beans. Bake at 220 C for 15 minutes, then remove the foil and bake for another 5 minutes. Beat eggs well with sugar and add zest. Squeeze the prunes and put on the dough, and add the liquid along with lightly whipped cream to the egg-sugar mass. Mix everything and pour over the tart.
  • Bake at 180 ° C for 25 minutes until the tart sets. Sprinkle the hot tart with chopped almonds and cool until warm.

Cooking program:

oven

Note

I discovered this recipe a long time ago in some culinary blog. At first, I reacted with caution and the recipe lay still not cooked for a whole year, but curiosity got the better of Voi la! True, I had to correct it a little, so to speak, to fit it for myself, but in my opinion it only got better.

anavi
julia007, Julia, a gorgeous pie! And you can't reduce butter in any way, probably? Or can a part of it be replaced with something? And, Yulia, did not find eggs in your filling in the recipe - how many are there? And in the text, they are filled with prunes. Yes-ah, I will definitely try! Thanks for the recipe!
julia007
anavi, Olga, You are welcome! Part of the butter (about 30 g) can be replaced with margarine or any vegetable fat. I'll fix the eggs now. Thank you!
Zhannptica
I took it away, thanks))))
julia007
Zhannptica, Jeanne, You are welcome! I will be glad if you like it!
Song
julia007, Yul, what a delicious pie! I would have eaten a piece ...
Cool recipe. Thank you.
julia007
Song*, You are welcome! Help yourself!
Premier
Yulia, interesting filling, thanks.
Quote: julia007
True, I had to tweak it a little, so to speak, to fit it for myself
Can you tell us what exactly you changed? (for general, so to speak, development).
Helen
celfh
Yulia, well, that's a wonderful recipe, otherwise I can't, I can't))
Loksa
I'm really interested, how is this type of dough mixing different? The second time I read it, and I am ashamed of my ignorance, I have never come across such a method!
Thanks for the recipe! julia007, Yulia, The prune pie was a success! My screen rendered the exact effect!
julia007
Premier, Olya, Modified the dough and applied Fraisage to it. Now all shortbread dough I make according to Julia Child's recipes, she describes all types of shortbread dough. In general, only the base has changed in the pie, I would even say that it has "improved".
Premier
I thought so.
julia007
celfh, Tatyana, Thank you very much!

I myself would not have been going to write.


Loksa, Oksana, You are welcome! I would be glad if you like the cake! The French method, I myself only read about it from J. Child, there are also several foreign sites where they write a little about it. For example here:

🔗


As I understand it, this is done in order to spread cold butter inside the loose dough. As you cook, the butter will melt creating layers inside the finished dough. The result is a delicate and crumbly cake base.
Premier
I just read the indicated source and source of the source, but I understood it a little differently. This method is used specifically to form crumb dough. Thus, the butter is spread between the layers of flour, and the resulting dough becomes like a puff. There, and the composition of the dough is slightly different - without eggs and almost without sugar, that is, it looks more like a puff pastry.
It would be interesting to read what Julia Child herself writes, not in translations or interpretations, but in the original.

The most to look for laziness, that someone would have thrown a reference.


julia007
Premier, OlyaIn French cuisine, there are several types of shortbread dough (there is not sweet for snack baking, sweet and shortbread for pâtés).
For example: Pate Brisee consists of 2 cups of flour, 1 tsp. salt, 1/4 tsp. sugar, 170 grams of chilled butter, 4 tbsp. l. chilled vegetable fat, half a cup of ice water. Cook according to the recipe above.
Pate Brisee Fine has more vegetable fat than Pate Brisee. It is considered the most exquisite.
Pate Brisee a l'Oeuf has more oil than Pate Brisee and 1 egg instead of water
The sweet dough Pate Brisee Sucree is almost the same as the Pate Brisee, but the proportions of salt and sugar vary.
The Pate Sablee Sugar Dough has more sugar and an egg instead of liquid.
etc. several more types.
In the book by Julia Child, the Fraisage method itself is described, a picture is shown, but for which it is not written.
Here is an excerpt from the book

🔗 🔗


Premier
Yulia, thanks, very useful information! I will certainly study it.
I think that if you apply this technology at different stages of working with dough of different recipes, then you can achieve different results.
Rituslya
YuliaThank you very much for the recipe! Very interesting cake! And what a handsome! I will definitely try to cook! Without a doubt, very, very tasty. Thank you, Yulechka!
julia007
Premier, Oh please! But at different stages I think it's not worth it, it's still the final kneading.


Added Wednesday 29 Jun 2016 05:39 PM

Rituslya, Rita, You are welcome! I will only be glad if you like it! It tastes really amazing!

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