Despite pre-cooking the plums with butter and sugar, they were still a bit too sour.
Mmmmmm…plum pizza.
Am I correctly feeling that you guys are not used to fruit pies without crust on top? It’s how they are done in France.
We do have pies like that in America at least. I think it’s just the circles of fruit look like pepperoni slices in this image so it really does look like a slice of pizza lol
Also it seems thin like pizza.
The general flatness of it also reminds me of pizza. And the plum slices look like papa roni. I’d eat 12 of them in one sitting tho.
I didn’t know that was a used name, I would just call this fruit pie or fruit tarte.
Almost looks like a quiche
It does have similarities, same kind of crust and egg flan.
I love this kind of pie. We do it very similarly in Germany.
It’s my favorite type of pie, and I didn’t know that it was done in Germany too! What is it called in German ?
Plums are called “Pflaumen”, but the longer oval plums are called “Zwetschgen”.
So this would be called “Pflaumenkuchen” or “Zwetschgenkuchen” or in my dialect “Quetschekuuche” ^^
Edit: j’ai recherché une recette et c’est un peux different que tus fotos. Normalement on fait ça avec une pâte levée, il y a versions avec une pâte brisée et des crumbles.
Thank you, I’ll give it a try if I see one when I travel to Germany again.
C’est marrant, il y a une variété de prune qu’on appelle quetsche en français, mais je n’avais jamais réalisé que le mot venait de l’allemand ! Mais vu l’orthographe avec le “sch”, je ne suis pas surprise en fait. :-) C’est une prune dont la peau est violette et l’intérieur orange. Which region is your dialect from?
That’s really funny xD
I’m from Rhineland-palatinate, the region called Western Forest.
We also have Quetsche in France but it is one specific variety of longer oval plums that tipical of Alsace and Lorraine. Manteau of people doesn’t make a difference though. They would call any purple plum of this shape “quetsche” but that is not that.
Why do you perforate the crust with a fork?
I guess it’s to avoid bubbles forming under the crust, which would make the pie unevenly baked.
Yes, to avoid bubbles by letting the steam escape more easily, but mostly so the crust stays flat.
Looks amazing ! Did the sugar in the custard/goumeau balanced the sourness of the plums ? In my family, we typically put a lot of sugar for plums and rhubarb pies, and in the end, the sourness is outweighed by the sugar.
I actually tend to put way less sugar than recommended by recipes, 30 to 50% less, but those plums definitely needed more. It’s hard to find good and affordable fruits in Japan compared to my habits from France, where summer fruits like plums don’t need to be topped with sugar at all. I think it is the first time I have had to sprinkle more sugar on top of my pie at the end to balance the sourness.
Plums are to be placed standing upright, to maximize plums/m2 .
I do that with strawberries, but those plums were too sour anyways.
Woah. That was a wild title misread…
