Brown Sugar And Plum Mini Tarts Recipes

PLUM TART

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
• Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
• Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

MINI PLUM TARTS

Steps:

• Preheat the oven to 200 Degrees C (400F).Set the frozen pastry aside to thaw. Do not allow it to become too soft. Return it to the fridge to keep cool if necessary.
• In a medium-sized bowl, place the cream cheese, icing/powdered sugar, lemon zest and vanilla extract. Using hand-held electric beaters or a stand mixer, beat until smooth and creamy. Set aside.
• Halve the plums and remove the stone.Using a sharp knife, cut each plum half in thin slices about ½ cm (1/8"). Set aside.
• Use a 7cm (2 ½") round cookie cutter to cut 9 circles out of each sheet of pastry.
• Using a smaller cookie cutter, mark a circle about 1cm (¼") in from the edges of the pastry circles.
• Use a fork to prick the pastry inside the smaller circle.
• Dab about a teaspoon of the cream cheese mixture in the centre. Spread the filling inside the smaller circle of each pastry.
• Arrange the slices of plum on top of the cream cheese mixture.
• Brush the edges of the pastries with the beaten egg. Sprinkle the edges of each pastry with about a half teaspoon of demerara sugar.
• Bake in the preheated oven for 10-15 minutes or until the edges of the pastry are a lovely golden brown.
• Gently lift the pastries onto a cooling rack.Allow the pastry to cool a few minutes before serving. The plum will be very hot.The pastries are lovely served warm with our Vanilla Ice Cream.

BROWN SUGAR AND PLUM MINI TARTS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.
• Combine plum slices and brown sugar in a medium bowl. Toss to combine.
• Lay out puff pastry sheet on a clean surface. Cut in half, horizontally and vertically, to create 4 squares. Transfer to parchment lined baking sheet.
• Arrange plum slices into 2 to 3 rows of a straight line (see photos above).
• Beat egg and 2 tbsp of water in a small dish. Brush edges of puff pastry with egg wash. Sprinkle edges with raw sugar. Place into oven and bake for 18-20 minutes, or until edges of puff pastry are golden and crisp.

BROWN SUGAR PLUM TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
• Bake in the preheated oven for 15 minutes. Leave oven on.
• Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
• Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

SUGAR PLUM TART

Steps:

• Press dough into a 10-inch round tart pan with a removable bottom. Refrigerate 10 minutes. Trim dough flush with top edge of pan. Refrigerate until cold, about 30 minutes.
• Preheat oven to 350 degrees. Line tart shell with parchment, and fill with pie weights or dried beans. Bake until edges are golden, about 10 minutes. Remove parchment and weights; continue baking until surface is golden, about 10 minutes. Let cool on a wire rack.
• Spread frangipane in shell. Arrange plums, cut sides up, on top in concentric circles, pressing gently. Sprinkle with turbinado sugar. Bake until golden, 45 to 50 minutes. Let cool on a wire rack. Just before serving, dust tart with confectioners' sugar.