Hello, dear readers of the site. Over the weekend, I accidentally switched the TV during a program where Tatyana Litvinova was telling the recipe for the French tarte Tatin pie with plums. On the Russian-speaking Internet, such a plum pie is called “pie with plums upside down.”
I briefly watched the program; I didn’t have time to linger near the screen; later I watched the recording online. There were a lot of plums this year, I was already cooking, but I couldn’t resist - I decided to make a plum upside-down pie.
Ingredients
For the test:
- 150 g softened butter;
- 150 g granulated sugar;
- 60 ml warm milk;
- 2 chicken eggs;
- 1 teaspoon baking powder;
- 200 g of flour (I got 1⅓ cups, a glass is 250 ml).
For the plum filling:
- 50 g butter;
- 0.5 stack. Sahara;
- dense plums - about 400 g.
How to make plum pie? Step-by-step cooking recipe
For the dough, grind soft butter with sugar.
Add the eggs into the butter mixture one at a time and stir.
Then pour in warmed, but not hot, milk. Milk will give the dough softness and a milky taste.
Later add flour with baking powder.
Add enough flour so that the dough is more viscous, a little thicker than.
Next you need to prepare the plum filling. This is not even a filling, but an impregnation. I don’t even know how to describe it. I prepared it a little differently, not the way Litvinova did it in the video, but later it became clear that I had to cook it as in the video.
I put 50 g of butter in a ladle, let it melt and added a little more than half a glass of granulated sugar. Stir over medium heat until the sugar dissolves. When I started stirring this mixture, it curdled and the sugar did not want to dissolve. I was even upset at first. I kept it on the fire a little longer, the sugar began to caramelize and the mass began to turn golden, but still all the sugar did not melt. However, this did not affect the final result.
It is recommended to bake such an upside-down pie in a form that does not open, i.e. You can’t use a springform baking dish, because the juicy filling remains at the bottom and can leak out and you won’t get the same effect of soaked dough. Even some housewives simplify the cooking process: they make the syrup immediately in a frying pan without a handle, and then bake the tart in it. I took a glass fireproof container.
Cut the washed plums in half and remove the pits.
Plums should be dense, slightly greenish.
Of course, I don’t care where you take them, just don’t set a bad example - don’t climb into someone else’s garden. This can be costly in this day and age. Not everyone has such kind neighbors as Tanya (see video below). I used “Hungarian-Ugorka” plums.
Place the plums cut side down on the cooked butter syrup. While I was preparing the camera and adjusting the angle, the filling crystallized again. Cream syrup should be poured into the bottom of the container in which the cake will be baked.
It is better to lay the plums closer to each other, slightly overlapping. During the cooking process, they decrease in size and gaps form.
Pour the batter over the fruit. It is advisable to level the dough so that there is no bubble in the middle when baking. Very similar to making charlotte.
Bake in the oven at 160-180°C for 30-40 minutes. I am writing the approximate cooking time. I ended up with a tall pie with a large layer of dough due to the small diameter of the mold. If you take a larger diameter, the dough will spread more and there will be a smaller layer of dough, which means the baking time will be shorter. Use a wooden stick to check if the baked goods are done.
To turn it over, you must first run a knife or along the edges of the pie so that they are exactly behind the mold, then cover the form with the pie with a dish and turn it over with a sharp movement.
This is how the plum pie turns out, the recipe for which I told you - such an airy, delicious upside-down plum pie with a milky taste of the dough. The dough slightly reminded me of the structure of loose dough, but maybe I haven’t eaten it for a long time, and it was just my imagination. They also make this upside-down pie with apples and pears, but I think plum is still juicier.
This plum tart is super easy and quick to make! The combination of sweet and sour plums, soft texture and sweetness of meringue will make you take a short break to enjoy the magical taste to the fullest! Try a piece with a cup of coffee - you'll probably like it!
Author of the publication
She was born in the wonderful city of Kharkov and lives there to this day. Received higher education in physics; In addition to a diploma in physics engineering, the educational institution instilled in me a love of self-learning and travel. The physics of metals and semiconductors is very far from photography, but it was at the institute, visiting the mountaineering and rock climbing section, that Galina wanted to preserve these moments not only in her memory. At the beginning it was mountain landscapes, people, architecture on trips... After some time, the love for the learning process, cooking and photography merged into one! Now not a single day in the author’s life is complete without food photography!
- Recipe author: Galina Dolgova
- After cooking you will receive 1 pc.
- Cooking time: 1 hour
Ingredients
- 80 g butter
- 100 g sugar
- 1/2 tsp. vanilla sugar
- 1 PC. egg
- 200 gr wheat flour
- 1 tsp baking powder
- 600 g plum
- 3 pcs. egg white
- 170 g sugar
- 1 tsp lemon juice
Cooking method
Prepare the ingredients. Wash the plums. Remove the butter from the refrigerator in advance so that it comes to room temperature.
Combine butter and sugar. Add vanilla sugar and stir.
Add the egg and mix well until smooth.
Add flour little by little and mix.
Add baking powder with the last part of the flour and knead the dough into a ball. Wrap in film and place in the refrigerator for 30 minutes.
Turn on the oven and preheat to 180 degrees. Cut the plums into halves, remove the pits.
Remove the dough from the refrigerator, roll out on a floured surface, place in a mold (the recipe used a mold with a diameter of 26 cm), form the sides. Prick the bottom with a fork in several places.
On the backs of the plums, use a sharp knife to make 2 cuts with a cross on the peel. Place the plums cut side down on the dough. Cook the pie for 20 minutes in the middle of an oven preheated to 180 degrees.
While the cake is baking, prepare the meringue: beat the whites until foamy, add lemon juice. Continuing to beat, add sugar in small portions. You don't need to beat until stiff peaks form, but the meringue should be smooth, glossy and hold its shape well.
Reduce oven temperature to 150 degrees. Remove the tart from the oven and spoon the meringue evenly over the top.
Place the tart with meringue in the oven for 10 minutes at 150 degrees. Important: the top should only brown, but not burn.
Prepare the dough. Mix flour and salt in a bowl and pour onto work surface. Cut the cold butter into cubes and add to the flour. Using a knife, cut the butter into the flour until the butter pieces are the size of peas. Transfer the mixture back to the bowl, make a “well” in the center and pour in ice water. Quickly knead the dough and roll into a ball.
Place the dough on a floured work surface and roll out into a rectangle. Fold the dough into a letter shape and place it vertically in front of you. Roll out the dough again into a rectangle and fold it into thirds again. Repeat turning, rolling and folding the dough 6 times.
Place the dough on parchment and roll out into a circle with a diameter of 28–30 cm. Cover with another piece of parchment and refrigerate for 2 hours or 30 minutes. into the freezer.
Preheat oven to 220°C.
Place a cast iron frying pan with a diameter of 28–30 cm over medium heat. Add the sugar and wait until it melts, stirring occasionally with a wooden spoon or silicone spatula. Leave the sugar on the heat until it turns amber in color. Cut the butter into cubes and add to the pan. When the butter has melted and mixed with sugar, pour in the wine and, stirring, cook for 30 seconds. Remove the pan from the heat.
Cut the plums into 4 parts, remove the pit and slightly trim the sharp edge, making the slice flatter. Place the plums in the pan in 2 layers.
Remove the dough from the refrigerator and place it over the plums, tucking the edge of the dough between the plums and the side of the pan. Place the pan in the oven and bake for 25-30 minutes until golden brown.
Glaze. Cut the vanilla pod lengthwise and scrape out the seeds. Mix wine, sugar, vanilla, cinnamon, cloves in a saucepan and bring to a boil. Cook over medium heat for 5-7 minutes until the liquid is reduced by half. Cool slightly.
Remove the pie from the oven. Gently run a spatula along the side of the pan. Cover the pan with a dish and quickly turn the pie over. Be careful, the caramel is very hot! Pour icing over the cake and let cool slightly. Serve with ice cream.
I have already confessed my love for summer more than once. First of all, I love it because you can prepare a variety of goodies from fresh and tasty berries and fruits. So, I recently saw beautiful plums at the market, which were just asking to be cooked in some kind of dessert. Of course, I couldn’t pass by. I immediately remembered the upside-down pie, the recipe for which was published on the blog a long time ago. True, while filming the video, I still changed it a little, adding notes of vanilla, increasing the number of plums and reducing the dough by a third. The result is an incredibly tasty and tender tart, which is also quick and easy to prepare.Cooking time: 15 minutes
Baking time: 35 minutes
Ingredients:
- 500 g drain (it is better to take thick and sour ones)
- 120 g fine sugar (or powdered sugar) + 10 g for caramelizing plums
- 120 g Butter + 10 g for caramelizing plums
- 120 g Flour
- 3-4 g Baking Powder
- 2 eggs
- 1 tsp. Vanilla Extract
- 15-20 ml Cognac or Calvados
- Pinch of Salt
- Almond Petals for decoration
Cooking method:
Preheat the oven to 170°C.
Pre-grease the mold with butter, sprinkle with sugar and put in the refrigerator until needed.
Remove the pit from the plums and cut them into slices. For now we set it aside.
Separate the yolks from the whites. Grind the yolks with sugar and vanilla extract until light and creamy. Add butter melted in a water bath (or in the microwave) and mix well. Mix the flour with baking powder and sift it, add it to the rest of the ingredients, mix again until completely homogeneous. Beat the whites with a pinch of salt into a thick foam and carefully fold into the dough.
Melt a little butter in a frying pan, add a little sugar and a little cognac for an even more incredible taste and caramelize the plums over medium heat for 30-60 seconds.
Place the plums on the bottom of the mold, covering it completely. Pour the dough on top so that it covers all the plums. Place in a preheated oven for 30-35 minutes. You can check readiness with a toothpick. We stick it into the part with the dough, if it remains dry and clean, it’s ready. Do not overbake the cake; it should remain tender.
Let the finished pie stand in the pan for 30 seconds, cover with a plate and quickly turn over. So that the plums are on top and the dough is on the bottom.
You can decorate the pie a little with almond petals, or whatever you want! And if you eat it warm, you can add a scoop of ice cream. Mmm... Bon appetit!
I think the Everushers are familiar with a French dessert called tarte tatin, an upside-down cake. Traditionally, it is prepared with apples, but it can also be prepared with peaches, apricots, pears, plums, the main thing is that the fruits are firm and do not become soft during the heat treatment process. Traveling around France, I tried different options, with different types of apples, fruits, shortcrust pastry, puff pastry, and even sponge cake. Almost always, this pie amazed me with its external simplicity and amazing depth of taste. I really love curd dough for fruit pies, it is very tender and has a special warm note that emphasizes the taste of the fruit.
Try my recipe, you might also fall in love with this dessert forever.
Wheat flour - 200 g (sifted)
Cottage cheese - 200 g
Sugar - 150-200 g (if the plum is sweet, sugar 150 g, if sour - 200 g)
Butter (chilled, for dough 140 g and 60 g for caramel) - 200g
Chicken egg - 1 pc.
Baking powder - 1 tsp.
Plum - 0.7 kg
Salt (pinch)
Grate the cooled butter and mix with cottage cheese
add flour with baking powder, a pinch of salt, egg and knead the dough.
The dough should be plastic, not sticky or hard.
Cover the dough with film and put it in the refrigerator.
The main thing in tarte tatin is caramel.
Place a baking pan (you can use any one with high sides, similar to a saucepan that can be used in the oven) on a cold stove. Add sugar and butter (40 g) and heat slowly over low heat until liquid appears and turns golden brown.
The heating process will take about 15 minutes, during which time we clean the plum.
The photo was taken at a time when the caramelization process needs to be controlled - a moment and the caramel can burn. As soon as the entire mass on the surface of the frying pan has become liquid and golden, remove the frying pan from the stove.
Carefully place the plum halves into the hot liquid caramel. Be careful not to get burned. Add the remaining oil on top.
Return the pan to the heat and let the plums caramelize for 10 minutes.
At this time, roll out the dough and form a circle (I used a frying pan lid and cut the dough along its contour).
I have a frying pan with a diameter of 26 cm, the dough turned out to be about 0.7 cm thick. If you have a smaller pan in diameter, the dough will be a little thicker and the baking time will increase slightly.
As soon as the plum takes on a glossy appearance, remove the pan from the heat.
Carefully cover the plums with the prepared layer of dough, folding the edges inward and pressing the dough against the filling. Prick with a fork to release hot steam and place in an oven preheated to 180 degrees.
Baking time depends on the thickness of the dough, but a minimum of 45 minutes.
After baking, let the cake cool slightly and turn it out onto a suitable plate. This requires skill, so be prepared for the fact that juice may flow (it is difficult to predict how much juice your plum will give), protect yourself, put everything away, especially children
If there is a lot of juice, pour it into a separate container and pour it over the pie before serving.
You can serve it hot, cold, with ice cream, with whipped cream, with homemade (not sour) sour cream. I offered my husband Calvados
Delicious.
Bon appetit
By the way, you don’t have to worry about the dough, but use ready-made puff pastry. True, curd dough tastes amazing, is easy to prepare and there are no difficulties in working with it.
The recipe is participating in the competition "".
