{"id":7811,"date":"2020-10-12T09:26:49","date_gmt":"2020-10-12T09:26:49","guid":{"rendered":"https:\/\/lookingfortheperfectfood.eu\/?post_type=ricette&p=7811"},"modified":"2020-10-12T09:26:49","modified_gmt":"2020-10-12T09:26:49","slug":"mirabelle-plum-pie-with-pdo-huile-dolive-de-corse-oliu-di-corsica-recolte-a-lancienne","status":"publish","type":"ricette","link":"https:\/\/lookingfortheperfectfood.eu\/en\/ricette\/mirabelle-plum-pie-with-pdo-huile-dolive-de-corse-oliu-di-corsica-recolte-a-lancienne\/","title":{"rendered":"Mirabelle plum pie with PDO huile d\u2019olive de Corse – Oliu di Corsica \u2013 r\u00e9colte \u00e0 l\u2019ancienne"},"content":{"rendered":"

<\/span><\/div>
<\/div><\/div><\/div>

Preparation time: 20 minutes
\nCooking time: 30 minutes
\nResting time: 30 minutes<\/p>\n

4 to 6 servings<\/p>\n

For the dough with olive oil:<\/p>\n

    \n
  • 250 g flour<\/li>\n
  • 1 tsp fine salt<\/li>\n
  • 6 cl PDO huile d\u2019olive de Corse – Oliu di Corsica \u2013 r\u00e9colte \u00e0 l\u2019ancienne<\/strong><\/li>\n
  • 12 cl cold water<\/li>\n<\/ul>\n

    Filling:<\/p>\n

      \n
    • 300 g mirabelle plums<\/li>\n
    • 1 egg<\/li>\n
    • 60 g almond powder<\/li>\n
    • 1 tbsp PDO huile d\u2019olive de Corse – Oliu di Corsica \u2013 r\u00e9colte \u00e0 l\u2019ancienne<\/strong><\/li>\n
    • 3 tbsp sugar<\/li>\n
    • 15 cl cr\u00e8me fraiche (or fromage blanc “white cheese”)<\/li>\n<\/ul>\n<\/div>
      <\/div><\/div><\/div><\/div><\/div>

      Prepare the dough: mix the flour and salt then add the olive oil and water. Knead to get a soft dough. Roll the dough out and place in a pie tin and refrigerate for 30 minutes.<\/p>\n

      Preheat the oven to 180\u00b0C.<\/p>\n

      Rinse the plums, cut them in half and remove the kernel.\u00a0 Set aside.<\/p>\n

      Beat the egg then add the cr\u00e8me fraiche, olive oil, 1 tbsp of sugar and the almond powder. Pour the mixture on the dough. Arrange the plums on the dough (rounded side up, inside on the dough). Sprinkle with 2 tablespoons of sugar. Bake for 20 to 30 minutes.<\/p>\n

      Our tip:<\/strong> If using mirabelle plums in syrup, bake the pie without the plums (just the dough and mixture) and add them before serving (once the pie has cooled). Replace the 2 tablespoons of sugar with a little syrup from the plums.<\/p>\n

      Olive oil:<\/strong><\/p>\n

      We advise you to use a delicate-tasting PDO huile d\u2019olive de Corse – Oliu di Corsica – r\u00e9colte \u00e0 l\u2019ancienne for its aromas of black olives, dry hay, nuts (almond, walnut and hazelnut), mushroom, undergrowth and floral maquis scents.<\/p>\n

      You can also use one of these PDO olive oils: Nice and Nyons.<\/p>\n<\/div>

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