ITALIAN PLUM TART
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.
PLUM TART
Steps:
- To make the pastry, combine the flour, salt and sugar in a medium bowl. Using your hands or a pastry cutter, combine half of the butter slices with the flour until mixture resembles coarse meal. Cut in the remaining butter slices until the dough forms chunks the size of large peas. Stir in the water with a fork. The dough should hold together when pressed. If it doesn't, add a few more drops of ice water. Shape the dough into a ball and chill for 1 hour.
- Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough into a rough circle about 15 inches in diameter. Do not try to make a perfect circle -- its roughness is part of its charm. Place the dough onto a baking sheet lined with parchment paper. Refrigerate for 10 minutes.
- To make the filling, combine the flour with 3 tablespoons of the sugar. Spread the flour-sugar mixture over the dough, leaving a 2-inch rim uncovered. Lay the plums over the flour-sugar mixture in an even layer. Sprinkle the plums with 4 to 6 tablespoons of the sugar, depending on the sweetness of the plums.
- Fold the 2-inch edge over the plums, gathering it to fit. Brush the edge of the pastry liberally with water and sprinkle generously with 3 tablespoons sugar.
- Bake until plums are tender and pastry is well browned, with spots where the sugar has caramelized, about 45 minutes. Immediately slide the tart from the pan to a rack. Brush the top of the fruit with some of the juices to glaze it slightly. Allow the tart to cool. Serve with vanilla ice cream.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 4 grams, Carbohydrate 51 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 100 milligrams, Sugar 32 grams, TransFat 0 grams
PLUM CAKEY TART
I had some fresh plums that my husband hadn't eaten, and came up with this delicious dessert. EASY and delicious! This can be used with other stone fruit like peaches or nectarines, and I bet it would be good with apples or pears in the fall! Delicious served warm with vanilla ice cream.
Provided by COURTNEYGRIFF
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 7x11-inch baking dish with cooking spray.
- Whisk together the whole wheat flour, white flour, baking powder, and salt in a bowl. Cream together the butter and 3/4 cup of sugar in a large bowl; mix in eggs, one at a time, beating well after each addition. Stir the flour mixture into the wet ingredients in two additions, mixing gently between each addition until the batter is just combined. Pour the batter into the prepared baking dish, and arrange the sliced plums over the batter. Sprinkle the fruit with 1 tablespoon sugar, and dust with cinnamon.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 35 g, Cholesterol 77 mg, Fat 13 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 7.7 g, Sodium 306.1 mg, Sugar 22.9 g
UPSIDE-DOWN PLUM TARTS
Sweet-tart plums become caramelized and tender when baked into a puff-pastry crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 55m
Yield Makes four 4-inch tarts
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degree. Cut out four 4-inch circles frompuff pastry, and transfer to a parchment-lined baking sheet.Freeze for 15 minutes.
- Meanwhile, heat butter and sugar in a 12-inch saute panover medium heat, stirring constantly, until butter melts. Addplums and salt, and cook, stirring frequently, until plums beginto soften, about 10 minutes. Remove from heat, and addbrandy. Return to heat, and swirl pan until alcohol cooks off,about 1 minute.
- Divide plums, cut sides down, and pan juices among four10-ounce ramekins. Top each with a puff pastry circle, andbake until edges are bubbling and tops are golden, about40 minutes. Let cool for 5 to 10 minutes. Carefully turn out intoshallow bowls, and serve each with a dollop of sour cream.
PLUM TART
When it comes to baking with peak-season plums, simple really is the best route. A golden brown puff-pastry crust-store bought or homemade-makes the perfect canvas for the caramelized plums that get fanned over top.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h55m
Yield Serves 9 to 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Line a 9 1/2-by-13 1/2-inch rimmed baking sheet (quarter sheet pan) with parchment, leaving a 2-inch over-hang on long sides.
- On a lightly floured surface, roll out dough to an approximately 14 1/2-by-11 1/2-inch rectangle, about 1/4 inch thick. Trim edges so you're left with a 14-by-11-inch rectangle. Fit into sheet (dough should come all the way up sides without an overhang). Freeze 15 minutes.
- Stir together fruit, sugar, cornstarch, lemon juice, and salt; arrange mixture in tart shell, in a single, slightly overlapping layer (if using a variety of colors of fruit, arrange by color if desired).
- Bake 15 minutes, then reduce temperature to 375° and continue baking, rotating sheet twice, until fruit is bubbling and pastry is puffed and cooked through, 1 hour to 1 hour, 15 minutes (if pastry is browning too quickly, tent with foil; if middle puffs up during baking, remove sheet from oven, use scissors to snip a little hole in puffed-up spot, and return to oven).
- Let cool completely in sheet on a wire rack. Use parchment overhangs to remove before cutting into pieces to serve. Tart can be stored at room temperature, covered loosely with foil, up to 1 day.
PLUM TART
We have a plum tree in our yard, and some years it's so full of fruit that its branches have to be propped up. I always make one or two tarts to freeze for later.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the flour, sugar and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for at least 1-1/2 hours. , On a lightly floured surface, roll pastry into a 9-in. circle. Transfer to a foil-lined 15x10x1-in. baking pan., In a bowl, combine the plums, 3 tablespoons sugar and flour. Place in the center of pastry. Bring edges of pastry over filling, leaving 3-1/2 in. of filling uncovered. Brush pastry with egg white, then sprinkle with remaining sugar. , Bake at 375° for 40-45 minutes or until bubbly and crust is golden brown.
Nutrition Facts : Calories 381 calories, Fat 14g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 164mg sodium, Carbohydrate 58g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
BROWN SUGAR PLUM TART
This tart comes from my cousin Marie. I love plums - although you can make this recipe with other fruits, it's best with plums.
Provided by Barbara
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 55m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 37.6 g, Fat 8.4 g, Fiber 2.1 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 131.6 mg, Sugar 20.5 g
CARAMELIZED SUMMER FRUIT TART
Use this crunchy, flaky tart recipe as a template for any ripe summer fruit you have, adjusting the sugar and cornstarch depending on how sweet and juicy the fruit is (see Tip). Made from store-bought puff pastry that's been coated in Demerara sugar, the crust caramelizes as it bakes, turning shiny and crisp enough to shatter when you bite down. And feel free to change up the seasonings and substitute 1/2 teaspoon ground spices or grated lemon zest for the vanilla. It's an easy, fuss-free dessert that seems like a lot more work than it actually is. For maximum flakiness, serve this on the same day that it's baked.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Put a rack in the center of the oven and heat oven to 400 degrees. Line a baking sheet with a silicone liner or parchment paper. Sprinkle 2 tablespoons Demerara sugar in an approximate 10-by-13-inch rectangle in the center of the liner or paper.
- In a large mixing bowl, whisk together granulated sugar, cornstarch and salt. Add fruit, lemon juice, honey and vanilla. With a rubber spatula or large spoon, mix well, making sure fruit is coated with the cornstarch mixture. Set aside to macerate while rolling out dough.
- On a lightly floured surface, roll the cold puff pastry out to form a 10-by-13-inch rectangle. Work quickly, as the pastry becomes sticky as it warms up. Transfer the dough to prepared baking sheet, laying it on top of the Demerara sugar. With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Give the fruit another toss to dissolve any honey that may have clumped. Arrange fruit mixture in an even layer on pastry within the border, pouring the juices from the bowl over the top. Sprinkle the top of the tart, including the fruit and pastry borders, with more Demerara sugar.
- Bake until the pastry is puffed and deeply golden and the fruit is tender, about 30 to 40 minutes. Transfer the pan to a wire tack to cool for at least 15 minutes before serving (or up to 4 hours). If the fruit looks dry when the tart comes out of the oven, you can brush it with a little more honey while it's still warm. Serve with whipped cream, crème fraîche or ice cream.
More about "caramelized plum tart recipes"
COOK THIS: CARAMELIZED PLUM TART FROM TASTING PARIS
From nationalpost.com
Author Laura BrehautEstimated Reading Time 7 mins
CARAMELISED PLUM TART RECIPE | TASTE OF FRANCE
From tasteoffrancemag.com
Estimated Reading Time 5 mins
CARAMELIZED PLUM TART – PUFF PASTRY
From puffpastry.com
Servings 4Total Time 1 hr 15 minsEstimated Reading Time 2 mins
CARAMELIZED PLUM TART - PEPPERIDGE FARM
From pepperidgefarm.com
YOTAM OTTOLENGHI'S CARAMELISED GARLIC TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
MELISSA CLARK'S FRESH ANY-FRUIT TART RECIPE - TODAY.COM
From today.com
BRAIDED PLUM AND CREAM CHEESE TART | RICARDO - RICARDO CUISINE
From ricardocuisine.com
SWEETLY FANTASTIC PLUM TART WITH DELICIOUS COMPOTE - CTV 2
From more.ctv.ca
CARAMELIZED PLUM TART | RECIPE | PLUM TART, PEPPERIDGE FARM PUFF …
From pinterest.ca
LES PETITS CHEFS MAKE CARAMELIZED PLUM TART FROM TASTING PARIS
From eatlivetravelwrite.com
CARAMELIZED PLUM TART RECIPE
From crecipe.com
CARAMELIZED PLUM TART RECIPE
From crecipe.com
CARAMELIZED UPSIDE-DOWN PLUM TART | RECIPELION.COM
From recipelion.com
TARTLETS WITH GOAT CHEESE MOUSSE AND CARAMELIZED PLUMS - JULIA'S …
From juliasalbum.com
CARAMELIZED PECAN AND DRIED PLUM TART RECIPE - DESSERT RECIPES
From foodreference.com
CARAMELIZED PLUMS - RECIPE - FINECOOKING
From finecooking.com
CARAMELIZED PECAN & DRIED PLUM TART - STAPLETON-SPENCE
From stapleton-spence.com
CARAMELIZED PLUM TARTE TATIN | IGA RECIPES
From iga.net
CARAMELIZED PLUM CAKE RECIPE! - CHEF
From chefjamesoakley.com
CARAMELIZED PLUM TART – RECIPES NETWORK
From recipenet.org
PLUM PUFF PASTRY TART - JAJA BAKES - JAJABAKES.COM
From jajabakes.com
CARAMELIZED PLUM TART – [STAGE] PUFF PASTRY
From stage.puffpastry.com
CARAMELIZED ONION & FONTINA SAVORY TART | RECIPES - PLUM'S COOKING
From plumscooking.com
THE BEST PLUM TART YOU'LL EVER HAVE | AT HOME IN LOVE
From athomeinlove.com
CARAMELIZED UPSIDE-DOWN PLUM TART
From cs.cmu.edu
NOT-TOO-SWEET CARAMELIZED PLUM TARTLETS - LIFE STYLED BY SAMMY
From lifestyledbysammy.com
CARAMELIZED PLUM TART (TARTE AUX PRUNES CARAMéLISéE) RECIPE | EAT …
From eatyourbooks.com
CARAMELIZED PLUM CAKE | FOOD FROM PORTUGAL
From foodfromportugal.com
PLUM AND CHEESE TART | RICARDO
From ricardocuisine.com
CARAMELIZED PLUM TARTE TATIN | IGA RECIPES
From iga.net
EASY MINI PLUM TARTS RECIPE WITH PUFF PASTRY - COOKING LSL
From cookinglsl.com
CARAMELIZED PLUM TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CARAMELIZED PLUM TART - [DEV] PEPPERIDGE FARM
From dev.pepperidgefarm.com
COOK THIS: CARAMELIZED PLUM TART FROM ... | PLUM TART, TART DESSERT ...
From pinterest.ca
CARAMELISED PLUM TART | PLUM TART, CARAMELIZED FRUIT, TART RECIPES
From pinterest.com
CARAMELIZED PLUM TART – [DEV] PUFF PASTRY
From dev.puffpastry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love