Short plum pie

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients necessary for the dough. Take wheat flour of the highest grade. Remove the butter from the refrigerator in advance so that it has time to soften. Chicken eggs should also be at room temperature.

2. Step 2:

   

   In a container of a suitable size, combine soft butter, sugar and salt (at the tip of a knife). Beat the mixture with a mixer (at low speed) until creamy. The sugar crystals should completely dissolve. Instead of sugar, you can take a sweetener that is not afraid of heat treatment (read the instructions for how much and how to add).

3. Step 3:

   

   Add the eggs one at a time. At the same time, do not stop the whipping process, stirring the mass until smooth each time.

4. Step 4:

   

   The consistency of the mixture should be viscous and homogeneous.

5. Step 5:

   

   Sift the flour to saturate it with oxygen. Mix the baking powder with a small amount of flour, so it will be better distributed over the dough. You can replace it with soda (1 tsp. l.) extinguished with 3% vinegar (1 tbsp. l.). You do not need to mix it separately with flour. Immediately send it to the oil mixture. Add flour in portions. Since the properties of flour may differ, it may need more or less. Focus on the consistency of the dough. It should be plastic and soft.

6. Step 6:

   

   You do not need to knead the dough for a long time so that the oil does not melt and flow from the heat of your hands. Assemble the dough into a ball. Divide it into two equal parts. Form 2 plates of them, wrap them in plastic wrap and put them in the freezer for half an hour.

7. Step 7:

   

   Prepare the necessary products for filling. Which plums are best suited? Take sweet and sour slightly unripe fruits. Too soft overripe fruits will turn into porridge during baking and lose their shape, which will negatively affect the appearance and taste of baking.

9. Step 8:

   

   Prepare the cream. To prevent the contents from splashing around the kitchen during whipping, use a high capacity. Combine well-cooled mascarpone, egg and powdered sugar in it. You can replace the powder with sugar, but then you will have to beat it longer so that the sugar crystals completely dissolve.

10. Step 9:

    

    Beat the cream with a mixer on high speed until smooth. If you want, pour in a tablespoon of aromatic cognac.

11. Step 10:

    

    Wash the plums under running cold water. Dry them with paper towels. Cut the fruit in half lengthwise and remove the seeds. Cut each half into 2 more pieces.

12. Step 11:

    

    Remove the dough from the freezer. Grate the first plate on a coarse grater into a form lined with parchment. Lightly tamp it down. It is better to take the form with high sides so that the fruit juice does not flow out and the pie does not burn. It is convenient to use a detachable container for cakes. It will be easier to take out the finished pastries from it.

13. Step 12:

    

    Put the whipped mascarpone cream on the dough. Smooth the surface with a silicone spatula. Mix sugar and cinnamon in a separate container. Be careful with the addition of cinnamon. This spice has a rather sharp aroma, so do not throw it more than indicated in the recipe, otherwise the taste of baking will be spoiled.

14. Step 13:

    

    Spread the plum slices on top. Sprinkle them evenly with a mixture of sugar and cinnamon so that they caramelize when baking.

15. Step 14:

    

    Rub the second part of the dough on top. Preheat the oven to 180 degrees in advance (10-15 minutes before cooking). Bake the pie for about 40 minutes. Take into account the specifics of your technique, you may need to change the baking time and temperature. How to check the readiness of the pie? When you see that the top of the baking is browned, pierce it with a wooden toothpick. If it came out dry, then it's done. Take the cake out of the mold after cooling, otherwise it will break.