A few weeks or months (?) According to my customary stroll into the world of clicks, navigating photos in revenues and earnings blogs, I came across site a graphic designer who had marked his original concept rather between book income and photo book.
Discovering My Cooking Diary , my first reaction was a big "wow" with admiration. Athypique, aesthetic, professional and at the same time a minimalist simplicity: a picture whose content (recipe or other) is revealed by mousing over it. Live!
I remember thinking that for me who put so much time to write every little note, to get my words after searching the documentation .. this idea was the best solution to present more regularly and finally all these recipes in my drafts accumulate "to publish".
And it is precisely this possibility by considering that the idea suddenly occurred to me cold and rigid except for real friends or relatives can call to get details on revenue or explanation, the door division was Thus firmly closed to all others. But for me a blog still a blog with its tone, its stories and discussions ...
... Even when sometimes there is nothing to say, as is the case with this recipe: my love of rustic pies I've already talked at length and as wide as the best way to work one pastry for give it a little flaky texture.
When the final result, how would you like a sip of tart plums and fragrant caramelized almonds on a bed or something other than what it seems: delicious, crisp, fruity ... in short to eat!
(for a big slab of 26 cm)
For the sweet pastry
- T55 500g flour 250g butter
- cold (or margarine)
- 50g sugar 1 tsp salt 1 bag
- vanilla sugar 2 tablespoons cream cold
- cold water qs
For the almond layer
- 25g ground almonds 25g sugar
- 20g flour
For the filling plum
- 700g pitted prunes (plum, red plum)
- 60g sugar
- perfume Optional choice: cinnamon, rosemary, vanilla ...
If you have a food processor fitted with the knife (double blade), please use the following information already given in this post or this video . The obvious advantage to share the not too tiring is that the dough is worked with a little butter or margarine that is very cold and in small pieces. By hand, just work the dough with 2 knives or a potato masher or with your fingers as already indicated in detail in this post and pictures below.
This quantity to make 2 beautiful standard pies or 1 large and one medium.
Place flour, sugar, vanilla sugar and salt in large bowl. Whisk or a wooden spoon.
Add the cold butter cut into small cubes and coat with flour mixture. Fingersmith (if one has the habit and we work fast) or 2 knives used as chopping, add the butter into the flour so as to evenly distribute while maintaining pieces of the apparent size of a pea.
Pour whipping cream, incorporating it as above and then pour the ice water gradually incorporating it with a knife and then hand until a dough rather heterogeneous and lumpy but that comes together when the press (add as much water as needed to moisten any remaining flour).
Pour contents of bowl on the worktop lightly floured surface and gather in the cup every pile of dough into a ball soft but not sticky.
Divide into 2 pieces, crush them with the palm of your hand and wrap the disks of dough in plastic wrap and refrigerate for 30 minutes.
Note: Depending on the size of the cake or pie desired, the pieces may be of the same weight or different weights (eg 2 / 3, 1 / 3 for a big slab of 26 cm in diameter and pie average of 22-24 cm). The dough can be kept cool for several days or be frozen
making the filling
Preheat oven thermostat. 6-7 (200 ° C).
In a small bowl, combine almonds, sugar and flour. Book.
Wash, stem and pit the plums. Cut into 4 or 6 depending on the initial size of the fruit and place the quarters in a medium bowl. Add sugar and flavor chosen and toss gently to avoid damaging the fruit. Correct if the quantity of sugar according to taste and ripeness of the plums.
If the dough has been chilled several hours or more, remove from 5 to 10 minutes in advance to soften before spreading.
Place a baking sheet on the work plan and sprinkle with flour. Place a disc of dough in the center and roll out to form a circle about 35 cm in diameter.
Place a baking sheet on the work plan and sprinkle with flour. Place a disc of dough in the center and roll out to form a circle about 35 cm in diameter.
Pour the mixture in the center with almonds and spread a little with the hand or the back of the spoon up to 5 cm around the edge.
Note: the almond layer helps absorb the juices of fruit, so it is useless to spread throughout the surface of the dough right in the center to where the fruit will go
Place over in a heap neighborhoods prepared plum juice and pour over fruit or made a party if the fruit was Juicy already starting. Sprinkle with slivered almonds or possibly blanched chopped pistachios.
Fold the edges toward the center of the dough by pinching them to create an attractive scalloped appearance. Brush the "swag" of dough with either water, cream, yellow or white of egg or whole egg (the choice will depend on the final color and appearance more or less rustic slab).
Note: the photo, the crust is golden egg and finally I do not like the look "frozen" which is nothing rustic for me. I remade it with cream, it was much better!
Sprinkle with granulated sugar or brown sugar to give a little crispy side and maybe sprinkle with almonds.
Slide the cake with his paper on a baking tray and bake in the center.
Bake 35-45 minutes or slightly more depending on the size of the wafer selected (half or 2 / 3 pulp) or until the pancake is golden brown and above and below the fruit juices start to bubble. Cool on Frille before sliding gently on the flat of servive. Serve warm or cold alone or with cream or sweetened whipped cream.
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