Almond flour combined with plums in this delicious crust pie, that reveals beautiful autumn colors and flavors, the perfect seasonal dessert
Start preparing the crust by whisking 225g of room temperature butter with 95g of powder sugar until soft and creamy.
Add the flour (375g), remaining powder sugar (45g) and almond flour (45g) and mix well, but not long.
Now amalgamate also the egg into the dough, work quickly, best done by hand.
Divide the dough into two. Form it into balls. Wrap it in plastic foil. We will only use one: place it in the fridge to rest for 3 hours, you can freeze the other one for another time or make biscuits out of it.
While the dough rests, prepare the filling: whisk the room temperature butter (75g) with the powder sugar (75g) until fluffy and airy.
Add the flours (75g almond flour and 2 Tbsp plain flour) and mix. Finally, incorporate also the egg. Cover with plastic foil and let rest in the fridge for 2 hours.
When the dough has rested 3 hours in the refrigerator, take it out and roll it out into a circle of approximately 26 cm diameter in-between two sheets of baking paper.
Peel out the baking paper sheet on the top of the rolled out dough. Place the dough in a pie-baking form with removable bottom. It should cover the bottom and the borders. Adjust if there are any holes and remove any dough over the borders. Freeze for 30 minutes.
Once the time is up, fill the crust with the prepared cream, spreading it out evenly.
Wash and cut the plums into slices. Place them in the cream like sun beams.
Bake at 180 C for 35 minutes or until the crust is golden brown.
Remove the sides of the baking form. Let it cool down.
Enjoy with vanilla ice-cream or whipped cream for the ultimate decadent autumn dessert!
Ingredients
Directions
Start preparing the crust by whisking 225g of room temperature butter with 95g of powder sugar until soft and creamy.
Add the flour (375g), remaining powder sugar (45g) and almond flour (45g) and mix well, but not long.
Now amalgamate also the egg into the dough, work quickly, best done by hand.
Divide the dough into two. Form it into balls. Wrap it in plastic foil. We will only use one: place it in the fridge to rest for 3 hours, you can freeze the other one for another time or make biscuits out of it.
While the dough rests, prepare the filling: whisk the room temperature butter (75g) with the powder sugar (75g) until fluffy and airy.
Add the flours (75g almond flour and 2 Tbsp plain flour) and mix. Finally, incorporate also the egg. Cover with plastic foil and let rest in the fridge for 2 hours.
When the dough has rested 3 hours in the refrigerator, take it out and roll it out into a circle of approximately 26 cm diameter in-between two sheets of baking paper.
Peel out the baking paper sheet on the top of the rolled out dough. Place the dough in a pie-baking form with removable bottom. It should cover the bottom and the borders. Adjust if there are any holes and remove any dough over the borders. Freeze for 30 minutes.
Once the time is up, fill the crust with the prepared cream, spreading it out evenly.
Wash and cut the plums into slices. Place them in the cream like sun beams.
Bake at 180 C for 35 minutes or until the crust is golden brown.
Remove the sides of the baking form. Let it cool down.
Enjoy with vanilla ice-cream or whipped cream for the ultimate decadent autumn dessert!
