There's an old Transylvanian joke about harvesting autumn fruit: A father and son are up in the plum tree. "What are we making from these plums, dad?" the boy asks. "Well, son," the father replies, "if your mother gets well, we'll make plum jam. If she doesn't... we'll make plum brandy!" Luckily, nobody was sick! Ingredients For the Pastry: 150 g (5.3 oz / 2/3 cup) cold butter 100 g (3.5 oz / 1/2 cup) granulated sugar 1 large egg 300 g (10.6 oz / 2 ½ cups) all-purpose flour Pinch of salt 1 tsp vanilla extract Zest of 1 lemon For the Plum Layer: 700 g (24.7 oz / approx. 5 cups) fresh plums, pitted and halved/quartered 50 g (1.8 oz / 1/4 cup) granulated sugar 2 tbsp breadcrumbs (to absorb excess moisture) For the Vanilla Custard: 2 large eggs 100 g (3.5 oz / 1/2 cup) granulated sugar 60 g (approx. 1.5 packets) vanilla pudding powder (or cornstarch + vanilla) 400 ml (13.5 fl oz / 1 ⅔ cups) milk 1 tsp vanilla extract 50 g (1.8 oz / 3.5 tbsp) butter For the Topping: 5 tbsp flaked almonds Instructions Knead all the pastry ingredients into a smooth dough. Divide it into roughly 2/3 and 1/3, wrap both portions in plastic wrap, and freeze for 15–20 minutes. Whisk the pudding powder, sugar, eggs, and vanilla until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, until thickened. Remove from the heat and stir in the butter.Pit and slice the plums, toss them with 50 g sugar, and let them sit for a few minutes. Drain off any excess juice.Line a 9 × 13-inch (20 × 30 cm) baking pan with parchment paper. Coarsely grate the larger piece of dough evenly over the bottom. Arrange the plums on top, sprinkle with breadcrumbs, then spread the warm custard over the plums. Grate the remaining dough over the custard and sprinkle with the flaked almonds. Bake at 180°C (350°F) for 35–40 minutes, until golden brown and set. Cool completely before slicing so the custard has time to firm up. * If you are interested in the background story or more tips, you can find the full blog post here submitted by /u/TheHesitantGourmet [link] [comments]
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