2tbspCognacor brandy, armagnac, port, sherry, apple juice
2tbspApricot Jelly or honey
Dough
100mlMilk
7gramYeast dry active
200gram Flour
40gramButter
2tbspSugarpreferably light brown sugar
1Egg Yolk
Frangipane
2Eggs
1Egg White
200gramWalnuts
200gramSugarpreferably light brown sugar
120gramButter
1tspVanilla Extractoptional
Serving
250Creme Fraiche
½Vanilla bean
3tbspPowdered Sugaror honey
Instructions
Dough Making
Warm up the milk until it is about 34 degrees celsius or 93 degrees fahrenheit. Then add the yeast and the sugar and mix.
Add all other dough ingredients and a pinch of salt to a bowl. When the yeast/milk mixture starts to bubble, add it to the dry ingredients.
Mix and knead the dough for 10 minutes.
Let the dough rise in an oiled bowl covered with a moist kitchen towel for at least 30 minutes.
Plums
Cut the plums in half, remove the core and cut the half plums in 4 pieces.
Add the plums and alcohol to a bowl and mix carefully. Let it marinate for some time. 5 Minutes before use, place the plums in a fine sieve above a bowl. In this way the remaining moisture can drain away.
Frangipane
Heat the butter and walnuts in a baking pan. When the butter turns brown, and it starts to smell like nuts it's ready.
Blend the butter, walnuts, eggs, vanilla & sugar to a smooth paste.
Baking
Preheat your oven to 190 degrees Celsius or 374 degrees Fahrenheit.
Brush a pie tin with some olive oil or butter to make it anti-stick.
Knead the dough for another minute. Then use a rolling pin to thin the dough, and to shape it to a big circle. This circle of dough should be about the size of your pie tin.
Place the dough in the pie tin and make a few small marks on the bottom by using a fork. Then add the frangipane and the drained plums. Make sure all plums are in the frangipane.
Bake for 25-30 minutes in the oven or until brown and cooked. It can happen that some liquid is on top of the pie (after 20 minutes). In that case, dab a paper towel carefully to take off this liquid.
Serving
Heat the jelly with 1 tbsp of water and mix. When it is cooking, turn off the heat, and brush the top of the pie with this jelly mixture.
Mix the creme fraiche, vanilla bean paste & powdered sugar. Serve this with a piece of the pie.