For preparation of pie use plum of a grade "Hungarian" (small oblong fruits) or "Prunes" (small roundish fruits). It is possible to put dried or dried plum in pastries (it is desirable fleshy fruits of "The house Hungarian" and "The Italian Hungarian"). It is better to take raisin small and round, without stones.
It is required to you
- plum – 12 pieces
- raisin handful
- sugar - 3/4 glasses and 2 tablespoons on topping
- butter or margarine – 115 g
- flour - 1 glass
- 2 eggs
- baking powder — 1 tsp.
- cinnamon — 1 tsp.
- salt pinch
- the crushed nuts
- sesame
- poppy or coconut flakes
Instruction
1. Accurately (manually or a tip of a thin knife) divide fruit into halves, pull out stones. 24 equal plum segments will turn out.
2. Wet raisin in water, grape juice or wine.
3. Carefully mix a desi with granulated sugar. Add some egg on one. Fill salt. Together shake up everything to a uniform mix.
4. Add baking powder to flour. A spoon slowly mix all this with a weight prepared earlier. Put raisin. Dough has to turn out elastic and dense.
5. Warm an oven to 175 - 180 degrees.
6. Grease a form with a diameter of 24 cm with a desi and slightly powder it with flour. Lay out dough in a form and carefully level everything. From above, without pressing, place halves of plums. Besides, it is possible to leave a small part of raisin and also to spread out berries to surfaces between plums.
7. Mix granulated sugar with cinnamon and powder with it plums. It is possible to use special purchased mixes in bags (icing sugar with cinnamon or cinnamon sugar). It is also possible to add to topping any nuts (fried and shattered), sesame, poppy or coconut flakes.
8. Put a form with pie in well warmed oven and bake 40-45 minutes before formation of a crisp. Sugar on plums has to caramelize and become brilliant. Plum at the correct preparation becomes amber with a red outflow.
9. Serve pie warm with a ball of vanilla ice cream.