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Blueberry plum pie with almond cream in a pate sucree crust

Bruno Albouze · ♥ 1.1K likes · 19.3K views · 4 min video

Read about sweet tarts in the BrightCulinary Book

Blueberry plum pie with almond cream in a pate sucree crust, from the video
Timestamp
Ingredients
Method
Techniques
▶ 0:41
  • wild plums (prums, prunes sauvages)
  • blueberry jam
  • pate sucree
  • 2 slices slices of brioche or bread
  • butter
  • raw sugar
Grease a two-inch (five-centimetre) tall cake ring generously with butter and coat with raw sugar.
Lining the sugared cake ring
▶ 1:01
Line the bottom and sides with a frozen sheet of pate sucree and put the shell in the freezer.
▶ 1:23
Wash the plums, split in half and remove the pits.
Almond creamBeating
▶ 1:23
  • softened butter
  • powdered sugar
  • almond meal
  • egg
For the almond cream, beat softened butter, powdered sugar and almond meal; add the egg and a splash of dark rum.
▶ 1:41
  • dark rum
Pipe the almond cream into the frozen shell and cover it with thin slices of brioche.
▶ 2:02
Spread the blueberry jam, arrange the plums and top with raw sugar.
Assembling: cream, brioche, jam and plumsPiping
▶ 2:02
Bake at 350F (180C) for 55 minutes; in a fan oven lower it to 330F (165C).
▶ 2:26
Cool a couple of hours before removing the cake ring.
Baking and coolingBaking