Plum pie with marzipan
8 servings
60 minutes
Plum pie with marzipan is an exquisite dessert with European roots, combining tender dough, aromatic marzipan, and juicy plums. Marzipan, beloved in Germany and Austria, adds a subtle nutty sweetness to the pie, perfectly complementing the sweet-sour taste of plums. The pastry is soft and airy, with a rich fruity note and a light crunch of almonds. This pie is wonderful for morning coffee or evening tea time. Its rich flavor makes it an excellent choice for special occasions or cozy home evenings. The powdered sugar on the surface gives it a festive look, like a winter snowfall. It’s a true delight for connoisseurs of refined desserts!
1
For the test, beat sugar, butter, salt, and rum until the sugar is completely dissolved. Gradually mix the mass with the eggs. Quickly mix with flour, baking powder, and almonds.
- Sugar: 80 g
- Butter: 80 g
- Salt: pinch
- Rum: 1 tablespoon
- Chicken egg: 2 pieces
- Wheat flour: 120 g
- Baking powder (raising agent): 1 teaspoon
- Almond: 80 g
2
Grease a 20 cm diameter mold with fat and sprinkle with flour. Place half of the dough and level it. Roll out the marzipan mass on powdered sugar to the size of the mold and place it on the dough. Add the remaining dough.
- Marzipan: 80 g
3
Wash the plums, cut them in half, and remove the pits. Arrange the fruits tightly in a circle on the dough.
- Plums: 300 g
4
Bake for 50-60 minutes at 180 degrees. Remove from the oven, let cool slightly, and detach the edges from the mold. Allow the plum pie to cool completely. Before serving, sprinkle with powdered sugar.
- Icing sugar: 3 teaspoons
