Plum changeling. Plum pie: recipes

Hello, dear readers of the site. Over the weekend, I accidentally switched the TV during a program where Tatyana Litvinova was telling a recipe French pie Tarte Tatin with plums. On the Russian-speaking Internet, such a plum pie is called “pie with plums upside down.”

I briefly watched the program; I didn’t have time to linger near the screen; later I watched the recording online. There were a lot of plums this year, I was already cooking, but I couldn’t resist - I decided to make a plum upside-down pie.

Ingredients

For the test:

150 g softened butter;
150 g granulated sugar;
60 ml warm milk;
2 chicken eggs;
1 teaspoon baking powder;
200 g of flour (I got 1⅓ cups, a glass is 250 ml).

For the plum filling:

50 g butter;
0.5 stack. Sahara;
dense plums - about 400 g.

How to make plum pie? Step-by-step cooking recipe

For the dough, grind soft butter with sugar.

Add the eggs into the butter mixture one at a time and stir.

Then pour in warmed, but not hot, milk. Milk will make the dough soft and milky taste.

Later add flour with baking powder.

Add enough flour so that the dough is more viscous, a little thicker than.

Next you need to prepare the plum filling. This is not even a filling, but an impregnation. I don’t even know how to describe it. I prepared it a little differently, not the way Litvinova did it in the video, but later it became clear that I had to cook it as in the video.

I put 50 g of butter in a ladle, let it melt and added a little more than half a glass of granulated sugar. Stir over medium heat until the sugar dissolves. When I started stirring this mixture, it curdled and the sugar did not want to dissolve. I was even upset at first. I kept it on the fire a little longer, the sugar began to caramelize and the mass began to turn golden, but still all the sugar did not melt. However, this did not affect the final result.

It is recommended to bake such an upside-down pie in a form that does not open, i.e. can not use springform for baking because juicy filling remains at the bottom and can leak out and you won’t get the same effect of soaked dough. Even some housewives simplify the cooking process: they make the syrup immediately in a frying pan without a handle, and then bake the tart in it. I took a glass fireproof container.

Cut the washed plums in half and remove the pits.

Plums should be dense, slightly greenish.

Of course, I don’t care where you take them, just don’t set a bad example - don’t climb into someone else’s garden. This can be costly in this day and age. Not everyone has such kind neighbors as Tanya (see video below). I used “Hungarian-Ugorka” plums.

Place plums on cooked oil syrup cut down. While I was preparing the camera and adjusting the angle, the filling crystallized again. Cream syrup should be poured into the bottom of the container in which the cake will be baked.

It is better to lay the plums closer to each other, slightly overlapping. During the cooking process, they decrease in size and gaps form.

Pour the batter over the fruit. It is advisable to level the dough so that there is no bubble in the middle when baking. Very similar to making charlotte.

Bake in the oven at 160-180°C for 30-40 minutes. I am writing the approximate cooking time. I ended up with a tall pie with a large layer of dough due to the small diameter of the pan. If you take a larger diameter, the dough will spread more and there will be a smaller layer of dough, which means the baking time will be shorter. Use a wooden stick to check if the baked goods are done.

To turn it over, you must first run a knife or along the edges of the pie so that they are exactly behind the mold, then cover the form with the pie with a dish and turn it over with a sharp movement.

This is how the plum pie turns out, the recipe for which I told you - such an airy, delicious upside-down plum pie with a milky taste of the dough. The dough slightly reminded me of the structure of loose dough, but maybe I haven’t eaten it for a long time, and it was just my imagination. They also make this upside-down pie with apples and pears, but I think plum is still juicier.

I love upside-down pies for their speed of preparation, simplicity and, of course, taste.
I take a larger mold so that the layer of dough is thin and there is a lot of fruit.
There is no need to be afraid that the pie will not bake - the juice boils at the bottom, the dough bakes on top, as if in a water bath.
The blog already has recipes for upside-down pies: Banana and Apple (tatin), but the plum one remains my favorite:

You can use absolutely any fruits and even berries for the changelings, but it seems to me that it tastes better with sour fruits.
I used cane sugar and here it should be noted that it is lighter than white: in a glass of 250 ml - 175 g of cane sugar (white - 225 g).
Weight beet sugar indicated in parentheses.
The amount of sugar can be increased in the dough and in the filling if you like the taste sweeter.

Filling:
500-600 g plums (peaches, apples, strawberries)
30-50 g (5-6 tbsp) butter
50 g (0.25 cup) (70 g) sugar (
Dough:
100 g softened butter
90 g (0.25 cup) (100 g) sugar
vanilla in any form
2 eggs (you can take 3 eggs, but then do not add milk)
80-100 g milk or sour cream (about 0.35 cups)
150170 g (1 heaping cup) flour
1 tsp baking powder
3-4 tbsp any ground nuts (optional)
a pinch of salt
1 tbsp liqueur or cognac (optional)
Decoration of your choice: powdered sugar, cream, meringue, chocolate...

Prepare a baking dish and dishes for cooking caramel, a serving dish on which the pie will be turned over.
It would be nice to have a baking dish in which you can cook the caramel and put it in the oven. But you can cook in different dishes.
The size of the mold is optional: the larger the mold, the thinner the cake layer will be. The sides should be high enough, because the filling will bubble and try to escape.
If the pan is detachable or the side is too low, place foil under the pan, turning it upside down so that the filling does not drip into the oven.
In my round shape(this is a frying pan with a removable handle) with a bottom 22 cm, top 24 cm, height 5 cm, the height of the pie was 3 cm.
If you bake in glass form, heat it in advance so that it does not crack when it comes into contact with boiling caramel.

Preparation
For filling
Wash the fruits, dry them, cut them into slices or halves.
Thaw frozen plums in advance.
If you cook the caramel separately, place the plums nicely in the pan, cut side down.
For caramel
Melt the sugar, shaking, in a frying pan or baking dish.
Quickly and carefully stir in the butter and cook until bubbly.
Sometimes they advise mixing sugar with butter and boiling it together, but I haven’t tried that.
Pour the hot caramel over the plums in the mold.
If the caramel was cooked in a baking dish, place the plums in the caramel, filling the entire bottom.
You can lay it out in segments, alternating light and dark fruits, you can add dark berries for color.
For the test
Sift flour with baking powder and salt, add nuts if using them.
Beat the butter and sugar, add the eggs one at a time, continuing to beat. Add alcohol and vanilla. Stir in milk, alcohol, vanilla, alternating with flour mixture.
The consistency is like pancakes: it slides off the spoon with difficulty.
Using a spoon, distribute the dough onto the fruit, starting from the sides, and smooth it out.
It will seem like there is not enough dough, but it will fit well in the oven and fill the voids.
Bake for 30-40 minutes at 180° in a preheated oven.

Readiness to check with a stick. Leave in the pan for 5 minutes, then cover with a lid or dish and hold for a few minutes until the cake comes off.
Then cover with a serving dish and turn over again.
Turn over quickly but carefully to avoid getting burned or splashed.
Decorate the cooled pie as desired. But even without decorations he looks great.

At the end of summer, when a lot of plums appear on the shelves of markets and shops, this fruit becomes a very popular ingredient. variety of dishes, and especially baking. This is not at all surprising, because these fruits give the dessert not only a wonderful sweetish-sour taste, but also an appetizing appearance. Today we decided to offer you several options on how to make plum pie. We'll look at how classic recipes for the oven, as well as options adapted for today’s popular household appliance - a multicooker.

Classic plum pie

Baking according to this recipe is very simple and quick to prepare, and the result is simply excellent. If you want to please your household by pampering them delicious dessert, then make sure you have the following products in your kitchen: 400 grams of fresh plums, 120 gr. sl. butter, 100 gr. granulated sugar, 150 gr. flour, two eggs, 50 grams potato starch, two teaspoons of baking powder, a pinch of salt. From specified quantity ingredients you will get a pie for eight servings.

Cooking instructions

The plum pie, the recipe for which we offer, is very easy and quick to make. Even an inexperienced housewife can prepare such a dish. So, let's start with the filling. To do this, wash the plums, cut them into two parts, remove the pits, and then cut them into quarters. Let's move on to preparing the dough. Softened butter (it should be removed from the refrigerator in advance and left for a while at room temperature) Grind thoroughly with sugar using a mixer. Add eggs one at a time. Then, in a separate bowl, combine the flour with starch, salt and baking powder. Pour the resulting mixture into the dough in parts. Beat everything well until smooth. Grease the mold in which you plan to bake the plum pie and place the dough into it. Level the surface thoroughly. Place plums on the dough, lightly melting them. We bake our pie for about half an hour at 180 degrees. Check the readiness of the dessert using a toothpick.

Plum pie “changeling”

There are many options for preparing baked goods from this series with the most with different fillings. Today we want to offer you a recipe for upside-down pie with plums. This dessert is prepared very quickly (no more than an hour, including preparing the dough and the baking process), and the appearance and taste of the culinary product will not leave your family members or guests indifferent. So, if you decide to please yourself and your loved ones with this gentle and juicy pie, then you will need the following list of products: 300 grams wheat flour, 10 tbsp. spoons of sugar, two eggs, 100 gr. butter, 200 milliliters of milk, one and a half teaspoons of baking powder, half a pack of vanillin, half a kilo of plums, two tablespoons walnuts(peeled and crushed).

Cooking process

Plum upside-down pie is very easy to make. We'll start with the test. To do this, sift the flour and combine it with baking powder. Then add 5 tbsp. spoons of sugar and vanillin. Melt the butter and pour into a deep bowl. Add eggs and milk there. Beat the contents of the bowl with a mixer or whisk. Gradually add flour with sugar and baking powder and stir thoroughly until smooth. Its consistency ready dough It should be like thick sour cream. Now let's get to the filling. Cut the washed plums in half and remove the seeds. Melt butter in a frying pan. Then pour in five tablespoons of granulated sugar and bring this mass to a boil. After this, place the plum halves, cut side down, in a frying pan and fry for three minutes. high fire. As for the frying pan, it is best to use this pan with a removable handle so that it can be put in the oven later. If you don't have one, you will then have to transfer the filling into a baking dish. Remove the finished plums from the heat and sprinkle with chopped walnuts. Carefully pour the filling into the dough and place in the oven. Our plum pie needs to be baked for about half an hour at 180 degrees. Check the readiness of the dish with a toothpick. Remove the pie from the oven, cover with a dish and turn over. Let it cool for a while and invite the family to drink tea.

Cooking a pie with plum filling in a slow cooker

If you are the happy owner of this household appliances, then be sure to try cooking baked goods in it according to our recipe. A plum pie in a slow cooker will turn out very fluffy, tender, airy and tasty. It will certainly be a real decoration for any tea party.

Ingredients

If you decide to use our recipe, then prepare following products: for filling - 300 grams of plums, for syrup - 100 grams. butter, 150 grams of brown sugar, a tablespoon of honey; for the dough - 120 milliliters of milk, half a teaspoon of cinnamon, 80 grams of butter, a quarter teaspoon of vanillin, 150 grams of granulated sugar, 180 grams of flour, two eggs, two teaspoons of baking powder and a pinch of salt; To lubricate the mold - a little vegetable oil. Also ready culinary product you can decorate as you wish powdered sugar, cinnamon or anything else.

Let's move on to cooking

First, wash the plums and let them dry a little. Then cut them into slices and remove the seeds. Let's move on to preparing the syrup. To do this, mix honey, brown sugar and butter in a small saucepan. Place on the stove and cook for a few minutes, stirring occasionally, until cooked through. homogeneous mass Brown color. Remove the saucepan from the heat and leave to cool. At this time, grease the multicooker bowl vegetable oil. Then pour the resulting syrup onto its bottom. After this, carefully submerge the plum slices in the multicooker bowl, creating a pattern.

Let's move on to preparing the dough. Melt the butter and mix it with sugar, vanilla and eggs. Mix well. Then add flour, baking powder, cinnamon, salt and milk. Mix again until smooth. Ready dough pour the plums in syrup and use a spoon to level the surface of the future pie. Set the multicooker in the “Baking” mode for 60 minutes. After the beep, leave the cake to cool for half an hour. Then carefully transfer it to a plate and decorate it at your discretion. The plum pie, the recipe for which we have just given, turns out tender and airy. It has a good combination fruit filling with a pronounced cinnamon flavor.

Shortbread plum pie

This version of this baking is not very popular, but it is not inferior in taste to the previous recipes. To prepare it, you need to take two glasses of flour. premium, about 300 grams of plums (can be taken as fresh fruits, and canned), 200 grams of margarine or butter, 15 milliliters of cognac, a glass of sugar, two eggs, a bag of vanillin and a tablespoon of starch.

So, if you decide to make a plum pie, shortcrust pastry should be the first step in preparing this dish. We need to combine the sifted flour with sugar, starch and vanillin. Rub cold butter (or margarine) onto coarse grater and add to the flour mixture. Remove the yolks from the eggs and beat them. Then combine them with the rest of the dough ingredients and knead well. As soon as the mass acquires a homogeneous consistency, put it in the refrigerator for half an hour.

During this time we need to make the filling. To do this, wash, chop and pit the plums. If you use fresh fruits, they should be lightly sprinkled with sugar. If the plums are canned, then you don’t need to add anything to them.

Remove the dough from the refrigerator and place it on a baking sheet, creating sides. Since it is very flexible, you will not have any difficulties with this procedure. Place plums on the dough and sprinkle cognac on top. Bake our plum pie until browned in the oven at medium temperature. This will take about half an hour. At this time we take the remaining egg whites(it is advisable to first keep them in the refrigerator for a while), add a spoonful of sugar to them and beat well. Some time before the pie is ready, remove it from the oven and cover it with the protein mixture. Then bake our dessert for a few more minutes. If desired, you can decorate the finished pie with nuts. This pastry goes well with tea, coffee or cognac.

New York Times Plum Pie

Perhaps this recipe for this baking is the most popular in the West. They say that it was published non-stop in the New York Times for twelve whole years at the endless requests of housewives from the United States. However, in 1995 Chief Editor did not survive publication and last time published it, recommending that women cut out the article and save it. Today we propose to learn how to prepare plum pie from the New York Times newspaper, especially since this dessert turns out to be really very tasty.

So, we will need products such as a glass of sugar (three quarters for the dough and two tablespoons for sprinkling), 113 grams of butter, a glass of flour, two eggs, a teaspoon of baking powder, a pinch of salt, 12 Hungarian plums (or You can also take prunes) and a teaspoon of cinnamon.

Immediately before preparing the dough, turn on the oven at 180 degrees. Beat butter and sugar, add eggs and salt. Then gradually add sifted flour mixed with baking powder. Beat again. Grease a baking pan with oil and carefully place the dough into it. Divide the plums in half, remove the pits and place them cut side down on the dough. Mix cinnamon with two tablespoons of granulated sugar. Sprinkle this mixture over the plums. Bake the dessert for about 45 minutes until golden brown crust.

How to make plum pie from puff pastry

If you have plums and ready-made puff pastry in the refrigerator, then in just an hour you can bake a magnificent dessert for tea. This recipe is very simple, convenient and suitable even for novice housewives. So we will need following ingredients: half a kilo of plums, 350 grams natural yogurt, 250 grams of ready-made puff pastry, three tablespoons of starch and the same amount of sugar, one egg.

We wash the plums, peel them and cut them into slices. Combine yogurt with egg, starch and sugar, and then mix until smooth. Puff pastry roll out and place in a mold, forming sides. Place fruit slices on top. Fill our future layered plum pie with the yoghurt-egg mixture and place the mold in an oven preheated to 190 degrees for 40-50 minutes. Ready baked goods Best served warm. Bon appetit!

Calories: Not specified
Cooking time: 60 min

One of my favorite seasonal plum pies is the simplest upside down. Baking with plums in caramel always turns out delicious and does not survive until the next day - every crumb is eaten while still warm. Don't believe me? You have one way to check - immediately prepare upside-down plum pie according to the simplest but most delicious recipe!
The biggest difficulty is making caramel for plums, but even a novice cook can handle this. Just melt a piece of delicious butter, pour sugar into it and stir tirelessly until the mass with the aroma of childhood turns into a liquid state. Everything and no complications. Happy baking!
And if the plum season is over, try making a delicious one.

Ingredients:
- delicious plums – 8-12 pcs.;
- butter – 150 g;
- granulated sugar– 250 g;
- plain flour – 200 g;
- chicken egg – 2 pcs.;
- cow's milk – 50-60 ml;
- baking powder – 1 teaspoon;
- vanilla sugar– 1 tsp.

Recipe with photos step by step:

Cooking method:
Turn on and heat the oven to 180C.

Break the eggs into a deep bowl or mixer bowl and pour in almost all the sugar. Leave 2 tbsp for caramel. spoons of granulated sugar.

Beat the mixture with a mixer until it turns light, increases in volume and completely dissolves the sugar. First at low speed, then at high speed.

Add softened butter to the bowl in pieces, but leaving 20-30 g of butter for caramel. And also pour in milk at room temperature.

Quickly mix all the ingredients in a bowl using a mixer at low speed. It is normal for grains of oil to appear on the surface during the dough preparation stage.

Mix the sifted flour with baking powder.

Add flour in small portions and mix with a hand whisk. The result will be a homogeneous dough consistency thick sour cream with creamy color and aroma.

If you are preparing the pie in a deep frying pan, place a piece of butter on the bottom, melt it and add white or Brown sugar. Stir with a spatula until the sugar and butter are smooth sticky caramel. It will take no more than 5 minutes. I made the caramel in a separate bowl and then poured it into the pie pan because my pie pan is not suitable for cooking on the stovetop.

Place pitted plums, cut in half, cut side down, directly into the caramel, which hardens before your eyes. But it’s not scary, in the oven the caramel and plums will form one delicious layer.

Pour the caramelized plums into the dough and place in a preheated oven for 40 minutes. For the first 20 minutes, you can cover the pan with foil so that the top does not burn and the dough bakes evenly.

Check the baked goods for doneness with a wooden skewer. Leave the finished pie alone for 5-7 minutes in the pan. The photo shows my upside-down pie with plums immediately after baking. The center rose too much and stuck a little to the foil.

Now you can cover the pie pan with a plate and turn the pie upside down with the plums in the caramel. Dust the plum beauty with powdered sugar.

Upside-down pie with plums is easy to cut both warm and cold.

The delicious pie has the most delicate crumb, and the plum layer in caramel is something special!

Cut the upside-down pie into large portions and treat your friends and loved ones.
Enjoy your meal!
Author: Polina Kalinina
Try another very tasty one

Some turned out to have an easy-going character, while others were a little capricious - the filling stuck to the pan - but, despite the cute quirks, the pies were invariably eaten with a bang! The same thing happened with the upside-down plum pie - but I had to tinker with it!

I baked it three times. The first two - last year, and then, when I decided to take a little break from experiments, and the plum season was over, I left this matter until next summer. The pies turned out amazingly tasty - so the son claimed, once again holding out his hand for more - but almost all the plums stuck to the bottom of the pan and remained there when the pie was turned over. Sugar, butter and plum juice When baked, they turned into caramel, and the fruit merrily stuck to the bottom of the pan in which I cooked the pie. Of course, this did not affect the taste, but I wanted to find a version of the recipe that would make both the taste and appearance of the pie almost perfect.

And so, on the third attempt, a recipe for an upside-down pie with plums, which can be easily removed from the mold, was found. In most variations, it is suggested to heat sugar and butter in a mold, then place the plum halves cut side down and fry for a couple of minutes, and then pour in the dough and bake. That's when the juice caramelizes. And so that the plums do not stick, we omit the moment of heating the sugar and butter, place the plums in the mold cut side up (the juice does not flow to the bottom of the mold) and fill it with dough. I thank Elena Ilyina for this advice - it was with this technology that the pie turned out the way I wanted. And the plum upside-down recipe itself turned out to be prefabricated: the second time I made the dough the same as in an Italian pear pie, the filling was two types of plums. By the way, this is also important point. For the pie it is better to take strong ones, not too strong. juicy plums, in which the stone is easily separated, ideally the Hungarian variety. Because we also have round yellow-lilac plums, juicy and sweet. So, where they were round fruit(in the middle), they gave more juice and the cake stuck a little. And the long plums behaved perfectly. 🙂

As a result, I decided to offer you two recipes for inverted plum pies to choose from. The first one is the one with caramel. And the second is the one where the plums are culturally in the dough. Both are delicious, so take your pick. But you need a SOLID form for both the first and second options - so that the plum juice does not run out. Great for this purpose Cast-iron pan with heat-resistant handle.

Ingredients:

Recipe No. 1.

Dough according to Irina Kutova’s recipe, Cooking at Home website.

2 eggs;
150 g sugar (3/4 cup 200 g);
65 ml milk;
100-120 g butter;
130 g flour (1 glass without a slide);
2 teaspoons baking powder;
Vanillin on the tip of a teaspoon.

For filling:

30 g butter;
150 g sugar;
Plums - to cover the bottom of the mold, 400-500g.

How to bake:

Beat eggs with sugar for 1-2 minutes until lightly fluffy and light in color.

Pour milk into the fluffy whipped mass; It's better if it's a little warm. Not hot and not from the refrigerator, but just a little warmed up.

After stirring, add soft butter and beat again until smooth.

Sift flour with baking powder and vanilla.

This is how the dough turns out.

Now let's move on to the plums. We wash them, dry them, divide them into halves and remove the seeds.

Melt the butter in a frying pan (or in a mold). At the same time as the stove, you can turn on the oven to preheat to 180C.

Add sugar and, stirring, heat until it boils.

The sugar didn’t really want to melt, and there was, in my opinion, too much. Remove the form from the heat.

Place the plum halves in a frying pan.

And spread the dough evenly on top.

Move the pan with the pie from the stove to the oven, on the middle rack, and bake until the top is golden brown and the skewer is dry, about 30-35 minutes. But you look at your oven. It may take more or less time.

Advice from Irina: when you take out the finished pie, don’t immediately turn it over! Otherwise, the plums will definitely remain in shape. You need to let the pie stand in the mold on the table for 10-15 minutes, and then, prying up the edges of the pie with a spatula or knife, slightly, a couple of minutes, heat the bottom of the mold over the fire. Then the caramel will melt and the cake will separate from the pan. Cover with a dish and turn over.

But the plums still did not want to part with their form. So I had to remove them with a spatula and put them back on the pie.

But the pie turned out very tasty!

Recipe No. 2. Dough as for pear pie, with author's variations

Ingredients:

2 eggs;
150 g sugar;
50-60 ml milk;
100 g butter;
125 g flour (a little less than 1 cup flush with the edges);
2 teaspoons baking powder;
A pinch of vanillin;
1 tablespoon corn starch;
2 tablespoons corn flour;
500 g plums.

No need to add cornmeal and starch, but just take a little more wheat - but these ingredients give the dough more fluffiness and a pleasant sunny shade. Starch can be replaced with potato starch.
We prepare the dough in almost the same way. Pour milk into beaten eggs with sugar, stir, add softened butter and beat.

Sift the flour mixed with baking powder, vanillin and starch, and knead the dough - as thick as for muffins.

After greasing the mold with vegetable oil, place the plum halves close to each other, cut side up.

And spread the dough evenly over the plums, trying to completely cover the fruit.

Place in an oven preheated to 180C and bake for 35-40 minutes, until the skewer is dry and golden brown.

Let the cake sit in the pan for about five minutes, pry up the edges, cover with a dish and flip it over! The pie ends up on a platter.

Once cool, you can sprinkle the plum upside-down with powdered sugar and enjoy!

The dough tastes like sponge cake and is reminiscent of delicious store-bought muffins, and the sourness of the plums harmoniously complements the sweetness of the dough.