Fruit Plum Tart Recipes

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PLUM TART



Plum Tart image

I am bringing to you another beautiful recipe that comes from my collection of simple recipes. This Plum Tart is an easy dessert that looks amazing on the table and it is perfect for any occasion.

Provided by The Bossy Kitchen

Categories     Pies

Time 2h15m

Number Of Ingredients 20

Crust:
2 cups/250g all purpose flour
9 tablespoons/125 g unsalted butter(cold)
1/2 cup/100g granulated sugar
1/4 teaspoon/2 g salt
Zest from 1 lemon
1 teaspoon vanilla extract
1 large egg
2-3 Tablespoons/30-45ml water or milk
Plums layer:
1 1/2 pounds/600g plums
1/4 cup/30g ground walnuts
Custard:
2 tablespoons/15g all purpose flour
2 tablespoons/20g/granulated sugar
1/4 teaspoon/2 g cinnamon
1/2 cup/100ml milk
1 large egg
4 tablespoons/50ml sour cream
2 tablespoons butter cut in small cubes(for the top of the tart)

Steps:

  • How To Make The Crust:
  • In a food processor: Mix flour, sugar and salt together and place in the food processor. Add cold butter cut into small cubes and pulse a few times until you obtain a mixture that resembles sand or bread crumbs. Do not overmix. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time pulsing a few times until the mixture holds together.
  • By hand: Mix flour, sugar and salt together, then cut the cold butter into small cubes and add it to the flour. Use a pastry tool to incorporate the butter into the flour, or use your fingertips. You should have a mixture that resembles sand or bread crumbs. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time until the mixture holds together.
  • Make the dough into a disk, wrap it and place it in the refrigerator for an hour.
  • Preheat oven to 350F/180C.
  • How To Make The Plum Layer:
  • Slice the plums in half and remove the stone, then cut each half into 4-5 slices. If you can't remove the stone, just carefully cut around it.
  • Set aside.
  • How To Make The Custard:
  • Mix flour, sugar and cinnamon together in a bowl. Separately beat together the egg with milk and sour cream. Pour the liquid over the flour mixture and mix well. Set aside.
  • How To Assemble The Plum Tart:
  • Butter the bottom of a 9 inch pie or tart pan.
  • Lightly dust your work surface with flour.
  • Roll out dough on floured board to a 12 inch size. This will fit in a 9 inch pan. Trim away excess.
  • Sprinkle walnuts on the dough.
  • Arrange the slices of plums in circle.
  • Pour over the plums the custard mixture. Add the little cubes of butter on top of the tart.
  • Bake for 40-45 minutes until the pastry is golden, the fruit tender and the custard set.

Nutrition Facts : Calories 695 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 175 milligrams cholesterol, Fat 63 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 54 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

PLUM TART



Plum Tart image

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

1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter-flavored shortening
2 to 3 tablespoons cold water
FILLING:
2 cups fresh sliced plums (about 3 large)
3 tablespoons plus 1/4 teaspoon sugar, divided
1 tablespoon all-purpose flour
1 large egg, lightly beaten

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.

PLUM TART



Plum Tart image

Provided by Ina Garten

Categories     dessert

Number Of Ingredients 6

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

Steps:

  • Preheat the oven to 400 degrees.
  • 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.

FRUIT (PLUM) TART



Fruit (Plum) Tart image

Most pleasing to the senses, this recipe is a definite keeper! It's very easy to make, takes little time and appears & tastes like a masterpiece!! The recipe was passed on to me by my daughter and is from "Cooking for Mr Latte". The original recipe used peaches but most any fruit would do very nicely! I used plums (red and black). It's not a sugary sweet dessert but will surely satisfy the sweet tooth!

Provided by sharflan

Categories     Tarts

Time 45m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup olive oil
2 tablespoons 1% low-fat milk
1/2 teaspoon almond extract
2 plums, black sweet with red flesh
3 plums, sweet with yellow flesh
1/3 cup sugar
1 tablespoon flour
1 tablespoon butter

Steps:

  • TART CASING:.
  • Sift together the flour, salt and sugar.
  • Whisk together the oil, milk and extract.
  • Pour the wet ingredients over the dry in a circular motion and mix with fork or fingers until just moistened.
  • Transfer the dough to a 9" tart pan and firmly pat over the bottom and sides with your fingers. Trim the edges.
  • FILLING:.
  • Preheat the oven to 425F.
  • Slice the plums into wedges.
  • Arrange the slices in the tart casing so that they overlap slightly, covering the whole tart, mixing the different plums.
  • Using your fingers, pinch together the sugar, flour and butter until crumbly.
  • Sprinkle over the plums.
  • Bake 30 minutes or until crust is browned nicely.
  • Serve warm, cold or @ room temperature. Can be served plain, with whipped cream, thick cream to drizzle or with a lightly sweetened sour cream.

Nutrition Facts : Calories 368.6, Fat 20.4, SaturatedFat 3.8, Cholesterol 5.3, Sodium 214, Carbohydrate 43.2, Fiber 1.6, Sugar 17.6, Protein 3.9

PLUM TART



Plum Tart image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

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.

OPEN-FACED PLUM TART



Open-Faced Plum Tart image

Provided by Sunny Anderson

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 5

1 (9-inch) store-bought round pie crust
1/4 cup fig jam
1 pound plums cut into 1/4-inch wedges
1 egg plus 1 tablespoon water, whisked for egg wash
1/2 cup raw cane sugar

Steps:

  • Preheat oven to 425 degrees F.
  • Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment. Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar.
  • Bake until dough is cooked through and golden, about 45 minutes.
  • Serve warm with ice cream.

COUNTRY-STYLE PLUM TART



Country-Style Plum Tart image

Categories     Dairy     Fruit     Dessert     Bake     Plum     Summer     Jam or Jelly     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For crust
2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch pieces
5 tablespoons (about) ice water
For filling
1 1/2 pounds red-skinned plums, sliced
1/3 cup plum jam or preserves
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
3 tablespoons sugar
1 egg, beaten to blend (for glaze)
Vanilla frozen yogurt or ice cream

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.

GERMAN PLUM TART



German Plum Tart image

The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too. -Helga Schlape, Florham Park, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 5

1/2 cup butter, softened
4 tablespoons sugar, divided
1 large egg yolk
3/4 to 1 cup all-purpose flour
2 pounds plums, quartered (about 4 cups)

Steps:

  • In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate., Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.

Nutrition Facts : Calories 237 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

RUSTIC PLUM TART



Rustic Plum Tart image

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

1 cup all purpose flour (spooned and leveled), plus more for work surface
1/4 cup fine yellow cornmeal
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 1/2 pounds red plums, quartered, pitted, and sliced 1/4-inch thick
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg yolk, mixed with 1 teaspoon water (egg wash)

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.

PLUM TART



Plum Tart image

I found this recipe on another site and really like the contrast of the sweet dough and tart plums. The dough bakes up around the plums allowing them to become like a fruit filling.

Provided by Ms B.

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
12 plums, halved and pitted
2 tablespoons sugar (more or less)
1 tablespoon cinnamon

Steps:

  • Grease and flour a 9-inch springform pan.
  • Preheat oven to 350C.
  • Cream 1 cup sugar and butter together; beat in eggs and vanilla.
  • Sift dry ingredients and stir into batter.
  • Spoon into prepared pan.
  • Place plum halves, skin side up, on batter.
  • Sprinkle with 2 tablespoons sugar and cinnamon, adjusting to tartness of the fruit.
  • Bake for 1 hour.
  • Best served warm with vanilla ice cream.
  • This is also best served the day of baking as the moisture of the fruit can seep into dough and affect the texture of the tart; it still tastes great, though!

Nutrition Facts : Calories 268.1, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 161.2, Carbohydrate 42, Fiber 1.9, Sugar 30.5, Protein 3.2

MAMIE'S WILD PLUM TART



Mamie's Wild Plum Tart image

This is the plum tart my French "mamie" would make for a weekday dessert.

Provided by tessaf

Yield 8

Number Of Ingredients 6

1 (9 inch) refrigerated pie crust dough
½ teaspoon unsalted butter, or as needed
10 medium plums, or more as needed, halved and pitted
1 tablespoon ground cinnamon
¼ cup white sugar, or more to taste
1 tablespoon powdered sugar

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch tart pan with butter.
  • Roll out the pie dough and press crust into the prepared pan.
  • Arrange plums snugly, cut-sides down, on the crust. Sprinkle with cinnamon, then sprinkle with 1/4 cup sugar, or up to 1/2 cup depending on the sweetness of the plums.
  • Bake in the preheated oven until the tops of the plums are slightly browned and the juices are bubbling, 15 to 20 minutes.
  • Remove from the oven and let rest until the juices have set, 10 to 15 minutes. Sprinkle with a bit of powdered sugar, cut, and serve.

Nutrition Facts : Calories 188.6 calories, Carbohydrate 30.2 g, Cholesterol 5.6 mg, Fat 7.4 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 3.1 g, Sodium 98.7 mg, Sugar 16.4 g

PLUM FRANGIPANE TART



Plum Frangipane Tart image

This plum frangipane tart can be made with prunes if fresh plums aren't available. Saute them in butter first to soften.

Provided by Anonymous

Time 2h5m

Yield 8

Number Of Ingredients 11

2 cups all-purpose flour
⅓ cup white sugar
1 pinch salt
7 tablespoons cold unsalted butter, cut into small cubes
3 ½ tablespoons water
1 large egg yolk
7 tablespoons unsalted butter, softened
½ cup white sugar
1 large egg
1 cup ground almonds
8 large Plums, raw

Steps:

  • Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
  • Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
  • Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
  • Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.

Nutrition Facts : Calories 484.8 calories, Carbohydrate 58.6 g, Cholesterol 102.3 mg, Fat 24.5 g, Fiber 2 g, Protein 10.7 g, SaturatedFat 13.5 g, Sodium 33.7 mg, Sugar 29.4 g

PLUM TART



Plum Tart image

This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums. Use the same formula for peaches, apricots and figs when those fruits are in season. The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly. If you don't, the fruit will collapse in the shell as it bakes, and it will lose a lot of liquid, which could make the pastry shell soggy. Another way to prevent the shell from becoming soggy is to line it with crumbs of one kind or another - they can be cookie crumbs or breadcrumbs, crumble topping or streusel, that will absorb the juice from the fruit.

Provided by Martha Rose Shulman

Categories     pies and tarts, dessert

Time 1h

Yield 1 9-inch tart (8 servings)

Number Of Ingredients 6

1 9-inch sweet pastry tart shell, fully baked (see recipe)
2 pounds/900 grams plums, pitted and cut in half if small Italian plums, cut into quarters if larger
1 cup/120 grams crumbled vanilla cookies, bread crumbs or crumble topping
3 tablespoons/45 grams sugar
1/2 teaspoon/1 gram cinnamon
1/4 to 1/2 cup apricot jam (optional)

Steps:

  • Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
  • Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
  • Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack.
  • Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 153 milligrams, Sugar 17 grams

PLUM AND FRANGIPANE TART



Plum and Frangipane Tart image

Frangipane is a creamy custard made of ground nuts, butter, sugar and eggs. It's often spread under fruit in tarts and galettes, over a layer of jam in a Bakewell tart, or tucked into a puff pastry crown to make a classic pithivier. It is most often made with almonds, but pistachios, hazelnuts and pecans (or even a mix of them!) are tasty substitutes. Almond flour is used in place of whole nuts in this recipe so that the mixture comes together without any special machinery - just a bowl and a spoon. Store-bought puff pastry makes this dessert even easier to pull together.

Provided by Samantha Seneviratne

Categories     pastries, pies and tarts, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

1 (14-ounce/397-gram) package store-bought puff pastry, thawed if frozen
2 large eggs
1 cup/about 112 grams nut flour, such as almond, pecan or hazelnut flour
1/2 (packed) cup/145 grams light or dark brown sugar
4 tablespoons/57 grams very soft unsalted butter
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
1/2 teaspoon ground cardamom
4 to 5 small plums (about 1 pound/400 to 500 grams), or a mix of stone fruits, pitted and thinly sliced

Steps:

  • Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
  • Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
  • While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
  • In a small bowl, combine the granulated sugar and cardamom.
  • When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
  • Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
  • Transfer to a rack to cool slightly. Serve warm or at room temperature.

RUSTIC PLUM (FRUIT) TART



Rustic Plum (Fruit) Tart image

Make and share this Rustic Plum (Fruit) Tart recipe from Food.com.

Provided by CFRP3473

Categories     Dessert

Time 1h5m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs plums, sliced
1/2 cup sugar
1/3 cup plum preserves
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
0.5 (15 ounce) package refrigerated pie crusts
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar
sweet cream, topping (optional)

Steps:

  • Line baking sheet with parchment paper; coat parchment paper with cooking spray.
  • Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
  • Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
  • Drain plum mixture, reserving liquid. Toss plums in flour.
  • Mound plums in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center.
  • Stir together egg and 1 tablespoons water. Brush piecrust with egg mixture, and sprinkle with 1 tablespoons sugar.
  • Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
  • Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 tablespoons hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining plum syrup, and, if desired, Sweet Cream Topping.
  • Sweet Cream Topping: Stir together 1/2 cup sour cream and 2 teaspoons brown sugar. Cover and chill 2 hours before serving. Stir just before serving.
  • Peach-Nectarine Tart: White peaches won't work as well in this tart because of their delicate texture. Prepare recipe as directed, substituting 3/4 lb. peeled nectarines and 3/4 lb. peeled peaches for plums and peach preserves for plum preserves.
  • Apricot-Almond Tart: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves. Omit allspice.
  • Fresh Cherry Tart: Prepare recipe as directed, substituting 1 1/2 lb. fresh cherries, pitted, for plums and cherry preserves for plum preserves.

FRESH FRUIT TART WITH PLUM JAM



Fresh Fruit Tart with Plum Jam image

Provided by Kimberly Boyce

Categories     Fruit     Dessert     Bake     Plum     Vanilla     Summer     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Plum jam
1 cup sugar
1/2 cup water
1 vanilla bean, split lengthwise
1 pound ripe plums (about 3 medium), halved, pitted, cut into 1/2-inch-thick slices
Crust
1/2 cup unhusked hazelnuts
1 1/2 cups all purpose flour, divided
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter, melted, cooled
Filling
8 cups assorted fresh fruit, such as halved, pitted, and sliced stone fruit and berries
Sweetened whipped cream

Steps:

  • For jam:
  • Stir sugar and water in heavy medium saucepan over medium-high heat until sugar dissolves. Scrape seeds from vanilla bean into sugar water; add bean. Bring to boil. Place candy thermometer into mixture so that bulb is submerged. Boil until thermometer registers 260°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes (time will vary due to size of pan). Remove pan from heat and add plums to pan; let stand 1 minute. Stir mixture constantly over high heat until plums are broken up, spoon leaves path when drawn across bottom of pan, and mixture is reduced to 1 1/3 cups, about 9 minutes. Transfer to metal or glass container. Press plastic wrap directly on surface of jam and refrigerate until cool.
  • DO AHEAD Can be made 4 days ahead. Keep refrigerated.
  • For crust:
  • Finely grind hazelnuts with 1/2 cup flour in processor. Transfer to medium bowl. Whisk in remaining 1 cup flour, sugar, and salt. Make well in center and pour in melted butter. Mix with fingers until moist crumbs form. Transfer mixture to 10-inch-diameter tart pan with removable bottom. Press mixture firmly onto bottom and up sides of pan. Freeze crust 30 minutes.
  • Preheat oven to 350°F. Bake crust until golden brown, about 35 minutes. Cool crust 15 minutes. Maintain oven temperature.
  • Brush bottom and sides of tart with 1/2 cup plum jam. Return to oven and bake until jam bubbles all over, about 14 minutes. Cool completely.
  • DO AHEAD Can be made 8 hours ahead; cover and let stand at room temperature.
  • For filling:
  • Place all fruit in large bowl. Stir remaining plum jam to loosen and add to fruit in bowl; toss gently to coat. Transfer fruit to crust, mounding in center. Serve with whipped cream.

PLUM TART



Plum Tart image

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

Unbleached all-purpose flour, for dusting
1/2 recipe Rough Puff Pastry or 14 to 16 ounces store-bought frozen puff pastry, thawed
1 pound plums (about 5), pitted and cut into 1/2-inch wedges (3 cups)
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt (we use Diamond Crystal)

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.

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