Jamie Oliver Plum Pie

[Dough:]

Jamie Oliver Plum Pie

Category: Bakery products

Ingredients
Dough:
250 gr. flour
50 gr. Sahara
125 gr. chilled butter, cut into small cubes
0.5 lemon zest
1 large egg, beat
2 tbsp. l. cold milk
Filling and decorations:
1 kg. plums of different varieties. (I used thorns for jam and plums for garnish.)
100 g Sahara.
1 bag of vanilla sugar (10 gr.)
0.5 tsp spice mixtures (cinnamon, cardamom, ginger, etc.)
1 tsp cornstarch, dissolve in 1 tbsp. l. cold water.
50 gr. almond flakes
powdered sugar or sugar for sprinkling (Sprinkle on top before putting sugar in the oven, for a crispy crust.)
For frangipan:
285 gr. blanched whole almonds
50 gr. flour
1 bag of vanilla sugar
250 gr. butter, cut into cubes
250 gr. fine granulated sugar
3 large eggs, beat lightly

Cooking method

• For one cake with a diameter of 28 cm.
• Jamie Oliver's Old Fashioned Sweet Shortcrust Pastry.
• 1. Sift flour and powdered sugar onto a clean work surface. Quickly mix them with the butter cubes with your hands, until fine crumbs. Add lemon zest or other flavors at this point.
• 2. Add the beaten egg and milk to the dough and stir gently. At this point, it is important not to overdo it, and do not knead the dough for a long time, otherwise it will become "rubbery" instead of a crumbly dough. Gather the dough into a ball, sprinkle with flour and flatten into a cake. Wrap the dough in plastic and refrigerate for at least half an hour.
• Filling:
• You can take potato starch. You may need to put not one, but two tsp. Then we dissolve in two tbsp. l. water.
• 1. Grease a baking pan with a removable bottom. Roll out the dough on a floured surface and line the pan, folding around the edges. Place in the freezer for 1 hour.
• 2. Prepare frangipan. Grind the almonds into a fine powder in a food processor or blender, transfer to a bowl and add flour. In another bowl, combine the butter and sugar, scrape the seeds out of the vanilla pod and add to the butter and sugar, whisk. Add almonds with flour, eggs to the oil mixture and mix well. Refrigerate for at least half an hour to make the frangipan denser.
• 3. Finely chop half of the plums, put together with vanilla sugar and spices in a saucepan. Put on low heat and cook until the plums have a jam-like consistency, add the starch and boil until thick. (Cooked for 25 minutes. After adding starch, another three minutes. She kept stirring all the time.)
• 4. Preheat the oven to 180C and bake the dough base for 10 minutes, until it turns golden brown. Remove the base from the oven, leave the oven on. (I baked without beans, just pricked the bottom with a fork).
• 5. Cut the remaining plums in half and remove the seeds. Sprinkle the halves of the plums with powdered sugar to make them juice. (I did not sprinkle it).
• 6. Place plum jam on the baked dough base and flatten. Spread the frangipan on top and place the halves of the plums on it, pressing lightly. Sprinkle with almond flakes and place in oven for about 1 hour. Be aware that the filling can overflow. Remove the finished cake from the oven and let cool.
• 
• 

Note

Source: Jamie at Home by Jamie Oliver

This cake keeps well, so the pleasure can last for several days. (well, I don't know ... nothing remained of my cake by evening ...) It doesn't matter which plums you come across - ripe or slightly unripe. It's good if they are of different colors.then the cake will look especially cool!

You can mix a few tablespoons of sugar before serving. powder with a drop of warm water - and OOPS! - sprinkle the cake with drops of white frosting in the spirit of abstractionist Jackson Pollack. The main thing is to make a serious face - and then everything will definitely work out !!! Or you can just eat this wonderful pie with sour cream and cream.

The taste of the pie is completely unearthly ... I would like to close my eyes and pull pleasure. My daughter, having tasted it, rolled her eyes and held out: "Magicoo ..."

Help yourself!

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An interesting recipe. The plums will definitely go to taste.
Tell me, please, if I understood correctly, then the recipe for the Old-Fashioned Shortcrust Pastry contains the full norm, but do we need to take half of the specified products? And what kind of spice mixture does the author suggest?

[shuska]

shuska,

if I understood correctly, then in the recipe for the Old-fashioned shortbread dough the full norm is given, and we need to take half of the specified products

Right

And what kind of spice mixture does the author suggest?

Once again I got into the book, and did not find anything about the spice mixture. But I think that cinnamon, vanilla, zest ... What else can you put in a sweet dough?

(I baked without beans, just pricked the bottom with a fork).

And what kind of beans are we talking about here?

[lega]

lega, sometimes when baking pies with filling, first lay out the dough in a form and pour dry beans on it so that the bottom of the base of the pie does not rise, but remains in the shape of a "basket". And put in the oven along with the beans. After the base is baked, the beans are removed before laying out the filling. But for the same purpose, you can simply prick the bottom in several places with a fork. Just not hard, and try not to pierce through, so that later the filling does not flow out through the holes.

Here is a quote from another book by J. Oliver "Jamie's Kitchen":

If the dough in the mold is well frozen before baking, then it will neither settle nor shrink. But if there is no time, then you can line the raw crust with baking paper and sprinkle dry beans on top.

uh ... for a long time I put off this recipe - try hunting, but too lazy to work there are so many stages - then freeze, cool it ...
Well, I've fiddled with it ... and it's not in vain, I'll tell you this is the most delicious plum cake I've ever tasted, and I've tried them ... many different ...




and the longer it stands, the tastier it becomes
Gasha, thanks for the recipe

Gasha, tell me, did you make the dough half the norm, and everything else is already in full - I mean the filling? I was very interested in the recipe

[nut]

nut, yes, everything else is prescription

Gasha, and blanched almonds are like ... or what?

Rita, blanch the almonds to make it easier to peel them later. Just pour boiling water for 4 minutes, then peel it off, then dry it in the oven, and only then grind it. But, I'm too lazy to do all this and I grind almonds without peeling ...

But, I'm too lazy to do all this and I grind almonds without peeling ...

Great idea, because I'm too lazy to do this too.
Can this cake be as tasty as the incomparable Swabian cake?

[Ritual]

Ritual, they are completely different, they cannot be compared. One thing I totally agree with Luchkom - this is the most delicious plum pie !!!

I love plum pies very much, yesterday I spent half a day. It turned out delicious, but very fatty. Maybe my oil is very fatty? I'll try to reduce it, then I'll report back.

[Kalmykova]

Kalmykova, I'm sorry, but maybe this is just not your pie ... after all, it happens that way, everyone has different tastes. The cake is also fatty, but nevertheless delicious.

I baked this cake. Very tasty!!! Didn't peel the almonds. Nobody noticed! We ate a full pie in two days (per kg of dough).

Baked !!!! ... But just now I finished reading that my test is half the norm ...... The little one has already cut off a piece, did not let the cake cool down ...

Irish, well, how the little girl checked out the pie

The child said that it was delicious .... I don't give it to the rest to eatcut, the guests will come in the evening ... They walk while, sniff ... We must not forget the photo ...

Matroskin, I, of course, understand that the pie has long been washed away with water ... but the photo is HDE ???

A photo near Sochi ... I will ask now to be dropped from the camera down to the e-mail or phone ...

Well? Dumped? I'm waiting for you

I waited ... Only at once it is clear that the test was not enough. But it was delicious ... just not enough ...

WOW !!! Kitty! Murrr !!!

Gasha, I'm baking a pie. At first I thought that there were no almonds at home, I sprinkled 50 grams of walnuts, and then I found almonds .. So, I also have a little walnut ... The blank is in the freezer ... The plums are very soft, you may not sprinkle them powder? ... And for the little girl I personally bake a couple of baskets ...
The pie is cooling down by tomorrow ... My assistant sprinkled it with such a thick powder of sugar ... I hear, she laments that it is uncomfortable for her to admire from a small stool on the pie, then she quieted down ... Half of the kitchen in powder .... Of the spices and seasonings, I put only vanillin and a little bit of rum essence ... I need to take a photo so that it won't be too late ...

Kitty, what happened there as a result? Sorry for reacting late - I was in a spaceless space

Gasha, they ate everything ... only the photo was lost somewhere

Bliiin ... well, as always ...

Was it tasty?

Gashenka, the pie-cake is delicious, this is probably the most delicious plum pie I have ever tasted. The family appreciated. Thank you very much. Here is my report, photo, as always, not so hot, sorry

Svetulya, how you made me happy !!! The cake is really delicious !!!

Here the question was asked about a mixture of spices for sweet pies ... I found the answer

Mix of spices for baking. Combine ground cinnamon - 2 parts, ground cardamom - 1 part, ground ginger - 1 part, ground cloves - 1 part, add to the batter before shaping the sweet cakes.

And I sprinkled with spices from a coffee mill, there is about the same composition + cardamom

[Seasoning for coffee and desserts]

See, what a clever girl you are !!!

Such, huh?

Seasoning for coffee and desserts



It is a composition of aromatic cinnamon, cloves, vanilla, cardamom and a pinch of candied sugar. The seasoning makes all kinds of desserts, ice cream, cakes, chocolate mousses and other sweet treats exceptional, giving them an exquisite taste, and it will also make the coffee aroma unique. The peculiarity of this exceptional blend lies both in the selection of ingredients and in their form: large fragile pieces of seasoning are placed in a mill-like package, which always guarantees freshness and intensity of aroma, as well as facilitates application. Another important nuance: seasonings that are well ground just before use have the most intense aroma and deep taste. The fact is that at the moment of grinding, essential oils are released, which contribute to the fact that the smell of the seasonings becomes so fresh, as if they were collected just a minute ago.

Gash, I try

The seasoning is exactly the same

[Gashenka]

Gashenka, thanks for the delicious plum cake !!!