PATE SUCREE FOR PLUM TART
This dough is similar to pate brisee, but it is further enriched with egg yolks and more sugar. Use this recipe when making our Plum Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-to 12-inch or two 8-to 9-inch or two 4-by-14-inch crusts
Number Of Ingredients 5
Steps:
- In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
- In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
- Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour.
PLUM TARTE TATIN
Playful, surprising, and utterly irresistible-upside-down sweets, like this plum tarte tatin, never fail to wow family and friends.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a lightly floured surface, roll out puff pastry into an 18-inch square. Trim into a 13-inch circle and cut a small X in center to vent. Transfer to a parchment-lined baking sheet and freeze 20 minutes.
- In a 12-inch cast-iron skillet, melt butter over medium-high. Remove from heat. Sprinkle with sugar and salt; place plums, cut side down, in a single, snug layer.
- Return to heat, bring to a rapid simmer, and cook, undisturbed, 7 minutes. Remove from heat and top with pastry. Bake until crust is deep golden brown and juices are thickened, about 35 minutes. Let cool on a wire rack, 10 minutes, then invert onto a platter. Serve warm.
Nutrition Facts : Calories 183 g, Fat 10 g, Fiber 1 g, Protein 1 g, SaturatedFat 6 g
PATE SUCREE FOR PLUM TARTE TATIN
Use this recipe to make our Plum Tarte Tatin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes enough for 2 ten-inch tarts
Number Of Ingredients 6
Steps:
- In a food processor, pulse flour, sugar, and salt until combined. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds.
- In a small bowl, beat together egg yolks and ice water. With machine running, pour egg-yolk mixture in a steady stream through the feed tube; process until dough just holds together when pinched, 10 to 15 seconds.
- Divide dough in half. Flatten each half into a disk; wrap in plastic. Refrigerate dough at least 1 hour or overnight or freeze up to 1 month.
PEAR TARTE TATIN
Gordon adds a touch of spice to the ultimate French classic to create the definitive autumn pudding
Provided by Gordon Ramsay
Categories Afternoon tea, Dessert, Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Core the pears, then peel as neatly as possible and halve. If you like, they can be prepared up to a day ahead and kept in the fridge, uncovered, so that they dry out.
- Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan, about 20cm wide, and place over a high heat until bubbling. Shake the pan and stir the buttery sauce until it separates and the sugar caramelises to a toffee colour.
- Lay the pears in the pan, then cook in the sauce for 10-12 mins, tossing occasionally, until completely caramelised. Don't worry about them burning - they won't - but you want to caramelise them as much as possible. Splash in the brandy and let it flambé, then set the pears aside.
- Heat oven to 200C/fan 180C/gas 6. Roll the pastry out to the thickness of a £1 coin. Using a plate slightly larger than the top of the pan, cut out a circle, then press the edges of the circle of pastry to thin them out.
- When the pears have cooled slightly, arrange them in the pan, cut side up, in a floral shape, with the pears around the edge pointing inwards. Rest the cinnamon stick on the top in the centre, with the cardamom pods scattered around.
- Drape the pastry over the pears, then tuck the edges down the pan sides and under the fruit (see Gordon's guide). Pierce the pastry a few times, then bake for 15 mins. If a lot of juice bubbles up the side of the pan, pour it off at this stage (see guide). Reduce oven to 180C/fan 160C/gas 4 and bake for 15 mins more until the pastry is golden. Leave the tart to stand for 10 mins, then invert it carefully onto a serving dish.
Nutrition Facts : Calories 429 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.69 milligram of sodium
PLUM TARTE TATIN
Provided by Alex Seidel
Categories Dessert Bake Christmas Plum Vanilla Phyllo/Puff Pastry Dough Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk crème fraîche and orange peel in small bowl. Cover; chill. Roll out pastry on lightly floured surface; trim corners to create circle. Place on plate. DO AHEAD: Crème fraîche and crust can be prepared 1 day ahead. Cover separately and chill.
- Preheat oven to 400°F. Mix plums, 2 tablespoons sugar, lemon juice, lemon peel, nutmeg, and seeds from vanilla bean in large bowl. Let stand 30 minutes.
- Melt butter in heavy ovenproof 9-inch-diameter skillet over medium heat. Sprinkle remaining 2/3 cup sugar evenly over melted butter. Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer). Drizzle accumulated juices from bowl over top. Cook over medium heat, shaking skillet gently to prevent sticking. Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes. Remove skillet from heat; cool 10 minutes.
- Slide crust atop plums in skillet. Press crust edges down around plums at edge of skillet. Cut several slits to allow steam to escape. Bake until golden brown, about 30 minutes. Cool tart completely in skillet.
- Rewarm in skillet set over high heat to loosen, about 3 minutes. Place large platter over skillet. Using oven mitts, hold skillet and platter together and invert, allowing tart to settle onto platter. Slowly lift off skillet. Let stand at least 30 minutes and up to 4 hours at room temperature. Serve with orange crème fraîche.
- *Sold at some supermarkets and at specialty foods stores.
WARM PLUM TARTE TATIN
Our take on the classic French dessert substitutes plums for the traditional apple topping. It can be served warm or at room temperature. Either way, serve it immediately after inverting. If serving at room temperature, gently reheat the pan on the stove for easier release.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 ten-inch tart
Number Of Ingredients 5
Steps:
- Melt the butter in a 10-inch ovenproof skillet over medium-low heat. Remove from heat, and sprinkle sugar evenly over bottom of skillet. Starting at outside edge, arrange the plum halves in overlapping concentric circles, with cut sides somewhat perpendicular to the bottom of the skillet.
- Return skillet to medium-low heat; cook until juices are bubbling and sugar is beginning to caramelize, 15 to 20 minutes. Holding fruit in place with a wide spatula, tilt skillet and drain syrup into a bowl; set syrup aside. If necessary, slide dislodged plums back into place. Let cool slightly, about 10 minutes.
- Preheat oven to 400 degrees. On a lightly floured work surface, roll out sheet of pate sucree to a 10-inch square. Using an inverted 10-inch cake pan as a guide, cut out a circle. Place dough over plums, and prick dough all over with a fork. Bake in oven until crust is golden brown and juices are bubbling, 30 to 35 minutes. If top begins to brown too much before fruit is cooked through, cover it with a piece of aluminum foil.
- Remove skillet from oven. Let cool 1 hour. When ready, place a serving plate, top side down, on tart, and quickly invert tart onto plate. If desired, reduce reserved syrup in a small saucepan over medium heat until thickened, about 5 minutes. Serve tart with warm sauce.
PATE SUCREE FOR AMERICAN FLAG TART
Use this to make our American Flag Tart.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Yield Makes enough for two 4-by-14-inch tarts
Number Of Ingredients 6
Steps:
- Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolks; pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together (no longer than 20 seconds). Divide in half; shape each into a rectangle. Wrap in plastic. Refrigerate at least 2 hours (up to 2 days).
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- Whisk crème fraîche and orange peel in small bowl. Cover; chill. Roll out pastry on lightly floured surface; trim corners to create circle. Place on plate. DO AHEAD: Crème fraîche and crust can be prepared 1 day ahead. Cover separately and chill.
- Preheat oven to 400°F. Mix plums, 2 tablespoons sugar, lemon juice, lemon peel, nutmeg, and seeds from vanilla bean in large bowl. Let stand 30 minutes.
- Melt butter in heavy ovenproof 9-inch-diameter skillet over medium heat. Sprinkle remaining 2/3 cup sugar evenly over melted butter. Tightly arrange plums, cut side up, in concentric circles in skillet (plums will appear slightly uneven but will soften while cooking, creating even layer). Drizzle accumulated juices from bowl over top. Cook over medium heat, shaking skillet gently to prevent sticking. Continue cooking until syrup turns deep red, pressing plums slightly to form compact layer, about 35 minutes. Remove skillet from heat; cool 10 minutes.
- Slide crust atop plums in skillet. Press crust edges down around plums at edge of skillet. Cut several slits to allow steam to escape. Bake until golden brown, about 30 minutes. Cool tart completely in skillet.
PLUM TARTE TATIN | FRUIT RECIPES | JAMIE OLIVER RECIPES
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Servings 6Calories 392 per servingTotal Time 24 mins
- Preheat the oven to 220ºC/425ºF/gas 7. Place a 26cm non-stick ovenproof frying pan on a medium heat.
- Place the pastry over the plums, using a wooden spoon to push it into the edges of the pan, and trimming off any excess to patch up little gaps, if needed.Bake at the bottom of the oven for 16 minutes, or until golden and puffed up.
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