This pie has a thin base and a dense, yet delicate filling. Take prunes without seeds or remove them before chopping. If the prunes are too dry, hold them a little longer until they are soft. It is not advisable to replace butter with margarine, as the cake will turn out to be tougher. It is better to cut such a pie in a warm form, so it will crumble less.
Prepare all the ingredients you need to make your shortbread prune pie. Remove the oil in advance so that it becomes soft.
Combine soft butter and sugar in a tall bowl. Whisk everything until fluffy.
Add half the egg and beat until fluffy. I first broke the egg into a bowl and then removed half with a spoon.
Combine flour with baking powder and vanilla, mix. Sift the flour mixture into a bowl of beaten butter.
Knead quickly to a soft, non-sticky dough.
Divide the dough into two pieces 1/3 and 2/3. Put the smaller part in a bag and put it in the freezer for 15 minutes.
Line the bottom and sides of a 20 cm baking dish with baking paper. Place most of it in a mold and smooth evenly over the bottom and sides.
While a small piece of dough is freezing, wash and soak the prunes in hot water for 5 minutes. Turn on the oven to preheat to 180 degrees.
Drain the prunes and place them in a blender bowl. Add egg and sugar. Punch everything until smooth.
Transfer the plum filling into a mold and flatten.
Remove the frozen dough and grate on a coarse grater over the prunes.
Bake in a hot oven for 30 minutes. Remove from oven and cool.
Enjoy your meal!
Categories: Diet recipes