Ingredients
Pate sucree
1 1/4 cups all purpose flour, plus more for dusting
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 cup cold unsalted butter cut into pieces
1 large egg yolk
2 tablespoons ice water plus more if needed
Streusel
3/4 cup confectioners sugar
1 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup cold unsalted butter cut into pieces
Filling
600 grams plums pitted and quartered or peaches
300 grams frozen raspberries
2 tablespoons granulated sugar
pinch salt
4 tablespoons creme fraiche
method
Paste sucree
Pulse floor, granulated sugar and salt in a food processor until combined (or by hand). Pulse in butter until mixture resembles coarse meal, about 10 seconds.
Add egg yolk. With machine running add ice water in a slow, steady stream just until dough holds together.
Turn dough out onto a work surface shape into a disk and wrap in plastic.
Refrigerate at least 1 hour and up to 2 days.
Streusel
Whisk together confectioners sugar, flour, baking powder and salt in a medium bowl. Using a pastry blender or yours fingers cut in butter until mixture resembles coarse crumbs.
On a lightly floured surface roll out dough about 1/8 inch thick (2,5 cm).
Fit into a 9 1/2 or 10 inch pie dish (26 cm)
Using a paring knife trim to a 1 inch overhand: fold under. Crimp edges as desired. Prick bottom of dough all over with a fork. Freeze 30 minutes.
Preheat oven to375 ° F (190° C).
Line dough with parchment pressing it into corners and edges.
Fill with dried beans or rice. Bake covered with foil 18 minutes.
remove beans or rice and parchment .
Bake until pale golden brown about 12 minutes more.
Transfer to a wire rack let cool slightly. Reduce oven temperature to 350 F (180°)
Filling
In a medium bowl, gently toss together plums, granulated sugar, and salt, let stand 15 minutes. Spread two tablespoons creme fraiche onto bottom of the crust, sprinkle with on third of streusel. Arrange plums on top and spread the other tablespoons of creme fraiche. Sprinkle with remaining streusel.
Bake until creme fraiche is bubbling and streusel is golden brown, about 40 minutes. Transfer to a wire rack and let cool about 15 minutes. Serve warm or at room temperature with ice cream or whipped cream if desired.
By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com
