Plum and cream pie
4 servings
50 minutes
Plum cream pie is an exquisite dessert of European cuisine that combines the tenderness of cream cheese with the refreshing tartness of juicy plums. Its roots trace back to traditional baking recipes where the harmony of textures and flavors plays a key role. The crumbly and fragrant shortcrust pastry serves as the perfect base for a velvety cream filling enriched with almond flour and vanilla notes. Plums add a refined fruity freshness to the pie, making it both sweet and slightly tangy. This pie is perfect for cozy family tea gatherings or festive treats, and its light tartness and soft texture create an unforgettable gastronomic pleasure. It is best served slightly chilled to fully reveal all the flavors.
1
Line a mold with a diameter of about 20 cm with parchment (only the bottom). Preheat the oven to 180 degrees.
2
Mix butter, 100 g of sugar, and flour by hand, rubbing them together to make crumbs. Separate about 3/4 of this mixture and press it into the bottom and sides of the mold.
- Butter: 100 g
- Sugar: 200 g
- Wheat flour: 150 g
3
Mix eggs, cream cheese (it can be Philadelphia, ricotta, cottage cheese, mascarpone), remaining sugar, almond flour, and vanilla sugar well.
- Chicken egg: 2 pieces
- Cream cheese: 200 g
- Sugar: 200 g
- Almond flour: 100 g
- Vanilla sugar: pinch
4
Peel the plums (or any other fruits), cut them into small pieces, and mix them into the cream mixture.
- Plums: 300 g
5
Pour it over the first layer in the mold. Sprinkle the remaining crumbs from the butter on top.
- Butter: 100 g
6
Place in the oven and bake for about 30 minutes until golden brown.