Bye, bye Mr. American Pie, fruit pie

Dark, purple plums were my inspiration to make this fruit tart. I wanted it to remind an American pie and I succeed! The tart was delicious!

The tart has interesting, slightly salty and buttery taste, it doesn’t absorb fruit juice. And it’s totally universal. You just need to add ¾ less sugar and it may be a savoury pie.

Ingredients

dough

2 ½ cups wheat flour

1 teaspoon salt

3 tbsp sugar

100 g (3 ½ oz) soft butter

about ½ cup cold water

filling

15 plums

4 peaches

¼ teaspoon cinnamon

2 tbsp sugar

2 tbsp corn flour

4 tbsp water

Method

In a bowl mix sifted flour, salt, sugar and butter. Whisking add cold water until the batter is smooth and elastic. Knead dough put in a fridge for an hour.

Roll out the dough and lay it in a greased and floured tart pan.

In a small pot with water melt cornstarch. Add the fruit (stoned plums cut in halves and eighths and peaches), sugar and cinnamon. Well combine all ingredients, heat up until starts to boil. Take the pot off the heat and cool down. The fruit mixture transfer into the crust, cover with the rest of rolled out dough. Bake about 45 min. at 170 oC (340 F).

Bye, bye Mr. American Pie, fruit pie (28.07.10)

Dark, purple plums were my inspiration to make this fruit tart. I wanted it to remind an American pie and I succeed! The tart was delicious!

The tart has interesting, slightly salty and buttery taste, it doesn’t absorb fruit juice. And it’s totally universal. You just need to add ¾ less sugar and it may be a savoury pie.

Ingredients
dough:
2 ½ cups wheat flour
1 teaspoon salt
3 tbsp sugar
100 g (3 ½ oz) soft butter
about ½ cup cold water
filling:
15 plums
4 peaches
¼ teaspoon cinnamon
2 tbsp sugar
2 tbsp corn flour
4 tbsp water

Method
In a bowl mix sifted flour, salt, sugar and butter. Whisking add cold water until the batter is smooth and elastic. Knead dough put in a fridge for an hour.

Roll out the dough and lay it in a greased and floured tart pan.

In a small pot with water melt cornstarch. Add the fruit (stoned plums cut in halves and eighths and peaches), sugar and cinnamon. Well combine all ingredients, heat up until starts to boil. Take the pot off the heat and cool down. The fruit mixture transfer into the crust, cover with the rest of rolled out dough. Bake about 45 min. at 170 oC (340 F).