JEWELED PLUM TARTLETS
I developed these as a way to enjoy the seasonal plums in Michigan, shares Nicole Filizetti of Jacksonville, Florida. The red plums shine like jewels in creamy custard when they emerge from the oven.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine 1/2 cup flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Bake at 325° for 10 minutes or until set., Arrange plum slices in crusts. In another bowl, combine the egg yolk, milk, 2 teaspoons brown sugar and remaining flour. Spoon over plums; sprinkle with remaining brown sugar. , Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with ice cream.
Nutrition Facts : Calories 459 calories, Fat 26g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 320mg sodium, Carbohydrate 52g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
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.
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 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
NECTARINE AND PLUM TARTLETS
Categories Food Processor Dessert Bake Blackberry Nectarine Plum Chill Jam or Jelly Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Make pastry:
- Combine flour, sugar and salt in processor. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add 1/4 cup ice water and process using on/off turns until moist clumps form. Gather dough together. Divide dough into 6 equal pieces. Flatten into disks. Wrap each in plastic. Chill until firm, at least 1 hour or overnight.
- Position rack in center of oven and preheat to 400°F. Roll out each dough disk on floured surface to 5 1/2-inch round. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough onto bottoms and up sides of pans. Place pans on baking sheet.
- Make filling:
- Toss nectarines, plums and sugar in large bowl. Arrange fruit in crusts. Bake tartlets 10 minutes. Reduce heat to 350°F and continue baking until fruit is tender and beginning to bubble and crusts are golden, about 40 minutes longer. Transfer tartlets to rack and cool completely. Place berry in center of each.
- Stir jelly in heavy small saucepan over low heat until melted. Brush warm jelly over tartlets. (Can be prepared 1 day ahead. Let stand at room temperature.)
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