Plum Pie
- 1 egg (size M)
- 100 g Butter
- 195 g Sugar
- 150 g flour
- 600 g plums
- 1 packet Red fruit jelly powder 'raspberry flavor'
- 350 ml Plum juice or cherry nectar
- 1-2 EL Plum schnapps
- 1 Protein (size M)
- fat
- baking paper
- dried peas
50 minutes
light
- 1.
- Separate egg. For the shortcrust pastry, cut the butter into cubes. Process butter, 50 g sugar, flour and egg yolk first with the dough hook of the hand mixer, then with your hands to form a smooth dough. Cover and chill the dough for approx. 30 minutes. Roll out the dough on a floured work surface (approx. 27 cm Ø) and use it to lay out a greased tart pan (24 cm Ø, with a lift-off base). Cut off protruding edges. Line the dough with baking paper and fill with dry peas. Bake the tart in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 25-30 minutes blindly. Wash the plums, pat dry, cut in half and stone. Cut the plum halves again into 3 wedges. Take the tart out of the oven,Remove the dry peas and parchment paper. Let the bottom cool down. Mix the red groats powder, 75 g sugar and 50 ml juice until smooth. Bring 300 ml of juice to the boil, stir in the mixed powder, bring to the boil, add prune wedges and schnapps and bring to the boil again briefly. Spread the compote on the floor and chill for about 2 hours. For the meringue, beat 2 egg whites until stiff, sprinkling in 70 g of sugar. Spread the meringue mass in the middle of the tart and pull tips with a spoon. Bake the tart in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for about 4 minutes, until the meringue gets a light brown color. Serve the tart immediately or max. Chill for 30 minutes
- 2.
- 1 hour waiting time
1 piece approx. :
- 220 kcal
- 920 kJ
- 3 g protein
- 8 g Fat
- 35 g carbohydrates
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