Hello my little buttered hearts!

I hope you had a nice sunny weekend… As for me, I spent some time with my mom and she gave me a family secret…the magic pastry! I am sure you have sweet childhood memories of delicious apricots pies, amazing Tatin tarts… I do not know if it is related to the wedding that is coming but I wanted to share some childhood memories with you. I went to the market and I thought some plums would be perfect for this recipe, if my mom told me the truth! Here is the secret of the perfect pastry you can use for every fruit pies!




For the dough you need:

  • - 250g of cold butter
  • - 500g of flour
  • - 75g of icing sugar
  • - 1 teaspoon of salt
  • - 8 tablespoons of water and 1 of cider vinegar

and for the filling (here we chose plums but it also works with any juicy fruit)

  • - 1kg of plums (Queen Claude)
  • - ½ lemon juice
  • - 100g brown sugar
  • - 1 vanilla sugar sachet
  • - 1 egg
  • - 4 tablespoon of semolina




To start, dice the butter. Then, in a bowl, give the butter a sandy texture with a fork or a robot adding all the dry ingredients (flour, salt and icing sugar). Then introduce the tablespoons of water and cider vinegar and continue to mix. The dough has to be smooth and homogenous. Wrap the dough in cellophane and put it in the fridge for 45 minutes.

During this time, preheat your oven and start the filling preparation! Cut the fruits in quarters. Mix them with brown and vanilla sugar, and the lemon juice. Put the mixture into a hot and buttered pan and cook (low heat) it stirring for 15 minutes. Once the plums slightly caramelized, place them out of the heat and drain them.

Roll out the dough (0.5cm) with a rolling pin on a flowered surface and then place it in a pie dish (pastry edges 2cm). Fill the pastry with ceramic baking beans and cook for 15 minutes. Take off the ceramic baking beans and leave it to cool. In two small bowls, separate the egg white and yolk. The family secret is coming… Using a brush, paint the pastry with the egg white and dust semolina all over it. The semolina will absorb the fruit juice and the pastry will remain crunchy! Fill it with the fruits. You can decorate your pie with some pastry stripes (I advise you to do it only if the fruits are cold enough). Bake for 25 minutes and enjoy!




Translated by Coralie Clair
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28 septembre, 2015