PLUM TART
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
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.
EASY FREE-FORM PLUM TART
Thank you Wolfgang Puck - Though my recipe describes the tart as more or less circular, the shape is not even important: Everything will look beautiful and taste delicious whether your tart is oval, square, rectangular, or resembling an amoebae. Cut it into wedges, top with vanilla ice cream if you like, and dessert is ready. Now that's what I call plum perfect!
Provided by Ceezie
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- First, make the Sugar Dough: In a food processor fitted with the stainless-steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
- In a small bowl, whisk together the egg yolks and 1 Tbs. of the cream. Scrape into the processor and process until a ball begins to form, drizzling in the additional Tbs. of cream, if necessary, to help the dough come together.
- Remove the dough from the machine and, on a lightly floured surface, press down into a circle. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Before assembling the tart, preheat the oven to 350 degrees.
- Remove the Sugar Dough from the refrigerator and unwrap it. On a lightly floured surface, use a rolling pin to roll out the dough to a rough circle 14 inches in diameter. Lift up the dough and transfer it to a nonstick baking sheet. Put the baking sheet in the refrigerator while you prepare the plums.
- In a large sauté pan over medium heat, melt the butter. Add the plums and sauté just until they begin to soften slightly, about 3 minutes. Gently stir in the sugar and lemon juice.
- Remove from the heat and, if you like, drizzle in the plum brandy. Let the mixture cool to room temperature. Remove the dough from the refrigerator. Spoon the cooled plums into the center of the dough, spreading them evenly and leaving a 2-inch border all around the edge. Fold the edge up over the plums, leaving the fruit in the center of the tart exposed.
- In a small bowl, lightly beat the egg. Brush the exposed rim of dough with the egg. Bake until the crust is golden brown, about 30 minutes. Remove from the oven and sprinkle with powdered sugar. Serve warm or at room temperature, cut into wedges.
Nutrition Facts : Calories 494.8, Fat 28.8, SaturatedFat 17.4, Cholesterol 144.8, Sodium 15.6, Carbohydrate 55.2, Fiber 1.8, Sugar 22.7, Protein 5.5
EASY PLUM TART
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Lay the pastry on a floured surface and cut in half. Sprinkle one piece with the almonds and some sugar; lay the other piece on top. Press together with a rolling pin to make a 6-by-14-inch rectangle. Score a 1-inch border with a knife. Pierce the middle with a fork and make small slits with a knife. Transfer to a baking sheet lined with parchment paper, brush with water and bake until golden, 20 to 25 minutes. Cool on a rack.
- Stir 3/4 cup sugar, 2 tablespoons water and the lemon juice in a heavy pan. Cover and cook over medium-high heat just until the sugar melts. Uncover and cook, swirling the pan, until amber, about 5 minutes. Remove from the heat; add the plums, 3 tablespoons butter and the vanilla pod and seeds. Cook over low heat, tossing, until the plums are soft and the sauce thickens, about 20 minutes. Add the remaining 3 tablespoons butter and swirl to combine.
- Transfer the crust to a platter. Top with the plums and half of the sauce. Serve with ice cream and the remaining sauce on the side.
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
GINGER PLUM TART
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it's extra-awesome when served warm. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go., In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar., Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 108mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
FREESTYLE PLUM OR FRUIT TART
Easy and delicious. Just the way I like my desserts. This would be good using peaches, pears, apples, or any summer fruit. From Kraft Food and Family, Summer 2007.
Provided by papergoddess
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Place pie crust in a greased 10 inch pie plate or oven-proof dish. I used a 1 1/2 quart Pyrex dish.
- Using the back of a spoon, spread cream cheese over the bottom of the pie crust.
- Toss plums with sugar and flour. Pour over cream cheese.
- Fold edges of pie crust over plums, leaving center of plums uncovered.
- Sprinkle sugar and cinnamon evenly over top of tart.
- Bake 35-45 minutes or until crust is golden and fruit juices are bubbly.
- Top with whipped cream, Cool Whip, or ice cream if desired.
MOLLY'S PLUM TART
The free-form crust of this large, rectangular tart is easy to create, but be sure to leave enough of a border (1 to 1 1/2 inches) to fold the edges up over the fruit filling. To serve, cut into squares.
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- 1. Prepare the pastry: Combine the flour, butter, sugar, and salt in the bowl of a food processor. Process the mixture until it resembles a coarse meal. Add the egg yolk and cold water; process until the dough just comes together in the side of the bowl. Wrap the dough in plastic wrap and refrigerate for 1 hour to chill.
- 2. Preheat the oven to 400°F. Combine the almonds, 1/4 cup of the sugar, and the flour in the food processor; process until it resembles powder. Reserve.
- 3. On a lightly floured surface, roll the dough out 1/8-inch thick into a large rectangle; transfer to a 12x15-inch baking sheet. Spread the reserved almond mixture over the bottom of the dough, leaving a 1- to 1 1/2-inch border.
- 4. Arrange the plums, cut-side down, over the almond mixture. Fold the dough up over the plums, pressing and pinching it together to make a nice edge. Sprinkle the remaining 2 tablespoons of sugar over the plums, then dot with butter.
- 5. Bake for 1 hour, or until the filling is bubbly and the crust is golden. Meanwhile, whisk together the red currant jelly and Grand Marnier. Brush the mixture over the entire tart just after it comes out of the oven. Cool the tart slightly. Cut into squares and serve warm.
RUSTIC PLUM TART
This luscious free-form tart can be filled with any seasonal fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
Steps:
- Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
- Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.
- Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.
- Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.
- Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.
COUNTRY-STYLE PLUM TART
Categories Dairy Fruit Dessert Bake Plum Summer Jam or Jelly Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add water by tablespoonfuls and process just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. (Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling.)
- Preheat oven to 375°F. Roll out dough on large sheet of floured parchment paper to 1/4-inch-thick round. Trim dough to 14-inch diameter. Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet).
- Make filling:
- Mix plums, jam, vanilla, and allspice in large bowl. Mound plum mixture in center of dough, leaving 3-inch border. Sprinkle fruit with 2 tablespoons sugar. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Bush dough with beaten egg. Sprinkle dough with 1 tablespoon sugar.
- Bake tart until crust is brown and filling bubbles, about 45 minutes. Transfer baking sheet to rack and cool tart slightly, about 20 minutes. Slide metal spatula under all sides of crust to free from parchment. Using large tart pan bottom as aid, transfer tart to platter. Serve warm or at room temperature with frozen yogurt.
More about "easy free form plum tart recipes"
LIDIA BASTIANICH'S EASY FREE-FORM PLUM TART - TODAY
From today.com
4/5 (232)Category DessertsCuisine American,Italian
- In a food processor, combine the flour, sugar and salt. Pulse just to combine ingredients. Drop in the butter pieces, and pulse until mixture is lumpy. With the processor running, pour in 6 tablespoons cold water. Process until the dough just comes together in a lump around the blade, adding a little more flour or cold water if it is too wet or too dry. Scrape the dough onto your work surface, and knead a few times, just to bring it together. Flatten it into a disk, and wrap it in plastic. Let it rest in the refrigerator for 1 hour.
EASY FREE-FORM PLUM TART RECIPE - RECIPES.NET
From recipes.net
1/5 Total Time 1 hr 20 minsCategory TartCalories 488 per serving
FREE-FORM PLUM TART RECIPE - RECIPEZAZZ.COM
From recipezazz.com
Servings 8Calories 460 per serving
COMBI STEAM OVEN PLUM TART - STEAM & BAKE
From steamandbake.com
FREE-FORM PLUM TART: MAKING IT SCRUMPTIOUS IS EASY AS PIE! | TODAY
From pinterest.ca
EASY FREE-FORM PLUM TART RECIPE - RECIPES.NET | RECIPE | TART …
From pinterest.co.uk
EASY MINI PLUM TARTS - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
PLUM TART - FLAVOR OF ITALY
From flavorofitaly.com
EASY PLUM TART RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
LIDIA BASTIANICH'S EASY FREE-FORM PLUM TART - MASTERCOOK
From mastercook.com
PLUM AND ALMOND FREE FORM TART | DONNA HAY
From donnahay.com.au
EASY FREE-FORM PLUM TART RECIPE - RECIPES.NET - PINTEREST
From pinterest.com
SEARCH FOR RECIPES
From foodnetwork.co.uk
EASY FREE-FORM PLUM TART RECIPE | RECIPES.NET | RECIPE | TART …
From pinterest.com
PLUM TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FREE-FORM PLUM TART - YOUTUBE
From youtube.com
ITALIAN PLUM TART - SMELLS LIKE HOME
From smells-like-home.com
PLUM TART- EASY AND IMPRESSIVE! - FROSTING AND FETTUCCINE
From frostingandfettuccine.com
PLUM TART RECIPE - NEW IDEA FOOD
From newideafood.com.au
SIMPLE PLUM TART RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
INDIVIDUAL PLUM TARTS RECIPE | A WELL-SEASONED KITCHEN®
From seasonedkitchen.com
ALMOND-PLUM TART RECIPE - RECIPES.NET
From recipes.net
EASY ITALIAN PLUM TART - KEEPING IT SIMPLE BLOG
From keepingitsimpleblog.com
CRUNCHY PLUM TART RECIPE — EATWELL101
From eatwell101.com
EASY FREE-FORM PLUM TART RECIPE - RECIPES.NET | RECIPE | TOP …
From pinterest.co.uk
SIMPLE PLUM TART - EASY FRUIT TART RECIPE - THE FOOD BLOG
From thefoodblog.net
EASY PLUM TARTS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY MINI PLUM TARTS RECIPE WITH PUFF PASTRY - COOKING LSL
From cookinglsl.com
PLUM EASY PLUM TART RECIPE - TALL CLOVER FARM
From tallcloverfarm.com
PLUM AND ALMOND FREE FORM TART - DONNA HAY
From donnahay.com.au
EASY PLUM TART RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
FREE-FORM RUSTIC TARTS - HOW-TO - FINECOOKING
From finecooking.com
EASY PLUM TART FOOD- WIKIFOODHUB
From wikifoodhub.com
EASY PLUM TART RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
EASY PLUM TARTS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
[EGG-RECIPE] EASY FREE-FORM PLUM TART
From mail-archive.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