Fruit heart with plums
12 servings
120 minutes
Fruit heart with plums is a refined dessert combining tender yeast dough with the refreshing tartness of plums. Its heart shape makes it an ideal choice for a romantic evening or family celebration. This recipe draws inspiration from traditional European baking, where fruits are often used to add depth of flavor to pastries. The creamy filling of sour cream and vanilla sugar gently envelops the dough, while the baked plums add juiciness and pleasant acidity. The finishing touch is apricot jam and almond flakes that give the dessert shine and a crunchy texture. It can be enjoyed warm or cold, savoring the richness of flavor nuances in every bite.
1
Yeast dough: warm the milk. Thoroughly mix the flour with the yeast in a bowl. Add the remaining ingredients and warm milk. Using a mixer (with a dough hook attachment), mix for a while on low speed, then on high speed for about 5 minutes until a smooth, homogeneous dough forms. Cover the dough and leave it in a warm place until it noticeably increases. Preheat the oven (top/bottom heat - about 200 degrees; air temperature - about 180 degrees).
- Milk: 100 ml
- Wheat flour: 300 g
- Active dry yeast: to taste
- Sugar: 50 g
- Salt: pinch
- Egg white: 1 piece
2
Wash the plums, remove the pits, and make small cuts at the top. Lightly sprinkle the dough with flour and roll it out on baking paper into a circle (Ø 25 cm). Make a cut about 10 cm long on the circle. Slightly stretch the ends apart to form a heart. Place the heart with the paper on a baking tray.
- Wheat flour: 300 g
- Plums: 1 kg
3
Filling: mix sour cream with egg yolk and vanilla sugar. Cover the heart with the resulting mass, leaving a free edge of about 1 cm. On top, arrange the plums with the inner side facing up. Place the baking tray in the oven. Bake for about 25 minutes.
- Sour cream 35%: 76 g
- Egg yolk: 1 piece
- Vanilla sugar: to taste
4
Cool the pie on a kitchen rack.
5
Decoration: strain apricot jam through a sieve and bring to a boil in a small pot. Pour the warm jam over the plums and sprinkle with almonds. Sprinkle the heart with sugar in any order and serve warm or cold.
- Apricot confiture: 4 tablespoons
- Ground almonds: 1 tablespoon