Easy Plum Slab Pie #shorts #pie #youtubeshorts

By Bruno Albouze · 90 min

Ingredients

Instructions

1. Freeze the baking tray. Grease and line it with parchment.
2. Flour the work surface and let the chilled pastry soften slightly so it becomes pliable. Roll it into a large sheet about 18 x 16 inches (45 x 35 cm), dusting with flour as needed. Use the frozen tray to cool the pastry if it gets too soft.
3. Prick the pastry all over with a fork.
4. Drape the pastry over the lined tray and gently press it into the edges. Freeze for 10 minutes, trim off the excess dough, then freeze again.
5. Spread the almond cream evenly over the pastry.
6. Cover the almond cream with thin slices of stale brioche, panettone or sponge, which will soak up the juices the fruit releases.
7. Wash the plums, halve them, remove the pits and cut each half into quarters.
8. Arrange the plum pieces side by side over the base and sprinkle with raw sugar.
9. Preheat the fan oven to 150°C (300°F). Bake for 75 minutes.
10. Let the pie cool for 4 hours before eating.

Summarized from Bruno Albouze's video. Watch it for the details.

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