Mirabelle plum pie with PDO huile d’olive de Corse – Oliu di Corsica – récolte à l’ancienne

Mirabelle plum pie with PDO huile d’olive de Corse – Oliu di Corsica – récolte à l’ancienne

4 persons
20 minutes
30 minutes
30 minutes
Cost
Difficulty
Olive oil or Olives used : PDO huile d'olive de Corse - Oliu di Corsica - récolte à l'ancienne

Tips and tricks

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.

We advise you to use a delicate-tasting PDO huile d’olive de Corse – Oliu di Corsica – récolte à l’ancienne for its aromas of black olives, dry hay, nuts (almond, walnut and hazelnut), mushroom, undergrowth and floral maquis scents. You can also use one of these PDO olive oils: Nice and Nyons

Ingredients

  • For the dough with olive oil:
  • 250 g flour
  • 1 tsp fine salt
  • 6 cl PDO huile d’olive de Corse – Oliu di Corsica – récolte à l’ancienne
  • 12 cl cold water
  • Filling:
  • 300 g mirabelle plums
  • 1 egg
  • 60 g almond powder
  • 1 tbsp PDO huile d’olive de Corse – Oliu di Corsica – récolte à l’ancienne
  • 3 tbsp sugar
  • 15 cl crème fraiche (or fromage blanc “white cheese”)
  • 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.

  • Preheat the oven to 180°C.

  • Rinse the plums, cut them in half and remove the kernel. Set aside.

  • Beat the egg then add the crème 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.

Recipe made for EcceOlio program, financed with aid from the European Union




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