Greengage Plum Pie or Tourte aux reines-claudes

Reines-claudes is the name of several plum varieties that are commonly grown in the Mediterranean area. They are available from mid-august to mid-october and their color varies from gold to green. Sweettablescapes was not able to find this particular variety in stores here but we simply used some beautiful, ripe plums (make sure they are slightly soft to the touch when you pick them) from our local supermarket to make this delicious Plum Pie. The addition of ground almonds, sugar, butter and rum (frangipane) elevates the filling and gives the pie great flavor. We prepared the pate brisee in a cinch using Martha Stewart’s recipe .

You’ll need:

One prepared Pate Brisee (two discs of dough)

500 g ripe plums, cut in half and pitted

100 g almond flour

2 large eggs

150 g granulated sugar

1 packet vanilla sugar (or 1tsp vanilla extract)

5 cl rum

50 g melted butter


Preheat ovn to 350F.

Roll out one dough disk and line a 9-inch-round pan, letting dough drop over the edge of pan. Prick bottom with a fork.

Put prepared plums into a large bowl. In another bowl, mix almond flour, eggs, sugar, vanilla sugar, rum and melted butter. Mix thoroughly.

Pour mixture over plums and pour that mixture into prepared cake pan. Cover with second rolled out dough disk and pinch edges together with your fingers. Brush one beaten egg over the dough and bake for 40 minutes.

Serve lukewarm.

Stay tuned for more seasonal plum recipes or check here and here.

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