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
PLUM TART
Provided by Ina Garten
Categories dessert
Time 1h15m
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.
GINGER PLUM TART RECIPE - (4/5)
Provided by aerin8
Number Of Ingredients 8
Steps:
- Directions Roll pastry into a 12-in. circle. Transfer to a large baking sheet lined with parchment paper. In a large bowl, combine plums, 3 tablespoons sugar and cornstarch. Arrange plums in a pinwheel pattern over pastry to within 2 in. of edges; sprinkle with ginger. Fold edges of pastry over plums. Beat egg white and water; brush over pastry. Sprinkle with remaining sugar. Bake at 400° for 20-25 minutes or until crust is lightly browned. Cool for 15 minutes before removing from pan to a serving platter.
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.
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.
PLUM TART WITH GINGER CRUST
My grandmother makes this when her tree is loaded with plums. The ginger crust does not need to be rolled out but rather it is pressed into a tart pan.This is from Sheila Lukins USA Cookbook
Provided by cookiedog
Categories Tarts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the crust: Place the butter in a food processor and process a few seconds until creamy. Add the sugar and vanilla and process until the mixture is light and fluffy, about 20 seconds, stopping to scrape the sides of the bowl once or twice.
- Combine the four, ground gingersnaps, ginger, and salt in a small bowl and add them to the food processor. Process until the dough comes together around the sides of the bowl, then scrape the sides of the bowl and process for a few extra seconds.
- With lightly floured hands, press the dough evenly over the bottom and up the sides of a loose-bottom 9-inch tart pan, pressing particularly around the bottom edge of the pan with your fingers, making sure that the dough is not too thick.
- Trim off any excess dough at the top of the tart pan with a knife, then lightly press the dough around the inside of the rim with your thumb so it extends about 1/8 inch above the pan. Prick the dough all over with a fork, then chill the prepared pan, covered with plastic wrap, in the freezer for at least 30 minutes or overnight.
- Preheat the oven to 375°F.
- Prepare the filling: Place the quartered plums in a bowl with the sugar, ginger, and cinamon. Toss well and set aside.
- Bake the chilled or frozen tart shell until golden brown,25 minutes. Cool completely, in the pan, on a wire rack. Reduce the oven temperature to 350°F.
- Brush half the jelly all over the inside of the cooled tart shell. Arrange the plums decoratively in the tart shell, skin side up, starting at the outside rim and working toward the center.The plums should overlap slightly. Brush them all over with the remaining jelly.
- Place the tart on a baking sheet.Cover the rim of the tart shell with aluminum foil to prevent the crust from overbrowning, then bake the tart until the plums are tender, about 30 minutes. Let cool on a rack to room temperature or until slightly warm, then remove the sides of the pan, place the tart on a serving plate and serve.
Nutrition Facts : Calories 269.3, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 41.4, Carbohydrate 40.2, Fiber 1.8, Sugar 24.9, Protein 2.4
PLUM & GINGER TART
A quick but impressive autumnal tart, made using ready-made puff pastry to keep life simple
Provided by Good Food team
Categories Dessert, Dinner
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the breadcrumbs, sugar, ginger and egg white. Roll out the pastry and cut into a 35cm round. Transfer to a large baking sheet, then use a fork to spread the crumb paste over the centre of the pastry to within 7cm of the edges. Cover with the plums, cut-sides up, and sprinkle with 1 tbsp sugar.
- Flip the pastry over the plums to create an edge, pleating or pinching it together with your fingers to keep in place. Bake for 20-25 mins until the pastry is crisp and golden. Cool for 5 mins on the baking sheet, then slide onto a large, flat serving plate or board. Serve warm cut into wedges with clotted cream or ice cream.
Nutrition Facts : Calories 238 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.49 milligram of sodium
RUSTIC GINGER PLUM TART
Steps:
- For the dough: Combine the flour, salt and butter in a large bowl. Using a bench scraper or pastry cutter, cut the butter into the flour until the butter is pea-sized. Slowly add the ice water, folding it into the flour until a dough comes together, being mindful not to overwork it. (If the dough is too dry, add another tablespoon of ice water at a time.) Turn the dough out onto a lightly floured work surface and form it into a disk. Wrap it in plastic and refrigerate for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- On a lightly floured work surface, roll the dough out into a 1/8-inch-thick circle. Then roll it up onto the rolling pin and gently lay it out on a parchment-lined baking sheet.
- For the filling: In the center of the rolled out dough, add the plums and sprinkle them with the brown sugar, ginger, vanilla, lemon juice, salt, flour and butter. Fold the edges of the dough over to create a rough border; it doesn¿t have to be perfect, just good enough to form a wall. Brush the edges with milk and sprinkle with turbinado sugar.
- Bake until the filling is bubbling and thickened, and the crust is golden brown, 45 minutes. Cool slightly before serving.
PLUM FRANGIPANE TART
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
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 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
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