barsoap, 1 year ago

For 1kg of plums:

Base shortcrust:

• 300 g flour
• 200 g cold butter
• 100 g sugar
• 1 egg
• 1 small pinch of salt

(Egg is debatable it's shortcrust, after all)

For the crumb shortcrust:

• 150 g flour
• 150 g cold butter
• 80 g sugar
• 1 small pinch of salt

Buy good butter with some actual taste from cows eating actual grass, not hyperindustrial stuff fed on nothing but soy it's worth it.

Mix both doughs individually, wrap them in cling film and chill for at least 30 minutes. A kitchen machine definitely helps with that one note there's no water (but in the butter), if you use a machine make sure to not overwork the dough. If in doubt, read up on shortcrust.

Halve and seed the plums, then roll out the base dough, laying the plums on top, cut side up. Quartering also makes sense if you prefer but don't puree them. Crumble the crumb dough over everything, bake at 180C for ~60m.