Upside Down Plum Pie
6 servings
60 minutes
Upside-down plum pie is a refined blend of the sweetness of caramelized plums and delicate dough infused with vanilla and nutmeg aromas. This pie, inspired by European traditions, resembles the famous French tarte Tatin but with the fruity freshness of juicy plums. During baking, the fruits release syrup that soaks into the dough, creating a rich flavor with a hint of tartness. Perfect for cozy tea times, especially in autumn evenings when warmth and comfort are desired. It can be served with a scoop of vanilla ice cream or a dollop of whipped cream to highlight its softness and complexity of flavor.
1
Start by preparing the filling, i.e., the plums. It's better to choose those that are ripe but firm; they are easier to separate from the pit. In a high-edged pan, melt about 50 grams of butter, add sugar, stirring slowly until bubbles appear. Once they do, add the plums (cut in half) with the skin side up. After another minute, remove from heat and let cool.
- Butter: 180 g
- Sugar: 220 g
- Plums: 600 g
2
For the test, add sugar and vanilla sugar (or separately vanillin) to 130 grams of butter. Mix everything, but do not beat. Add 2 eggs and milk. Do not beat the dough too much, otherwise whey will separate. Finally, add sifted flour and baking powder (for improvisation, you can add nuts, for example, almonds (I added nutmeg to the milk) — the dough should be like thick sour cream.
- Butter: 180 g
- Sugar: 220 g
- Vanilla sugar: 30 g
- Chicken egg: 2 pieces
- Milk: 100 ml
- Wheat flour: 170 g
- Baking powder: 2 teaspoons
3
Now we assemble it — it bakes upside down. First, we place the plums in the mold, making sure there's not too much syrup, plus I added a bit of cloves. Then we pour the batter on top and send it to the oven at 180 degrees for about 30 minutes, checking with a toothpick.
- Plums: 600 g