Plum Almond Tartlets Recipes

PLUM ALMOND TART

Steps:

• Make the crust: Combine butter or oil, confectioners' sugar, salt and vanilla bean seeds in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add the egg and then the flour, and continue mixing until smooth. Remove dough from the bowl, wrap in plastic and refrigerate, about 1 hour, or until firm.
• Make the almond filling: Grind together the blanched almonds and flour in a food processor until they form a textured almond flour.
• Combine butter or oil, confectioners' sugar and salt in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add egg and egg yolk, and continue mixing until mixture comes together and is homogeneous, about 2 minutes. Add almond mixture all at once, and mix until batter just comes together. Cover with plastic wrap and set aside.
• Remove dough from refrigerator and set aside for 10 minutes. Knead dough to loosen it, then pat together into a ball again. On a well-floured surface, roll out the dough into a 12- to 13-inch round using a floured rolling pin. Quickly transfer dough to an 11-inch pie plate or tart shell, trimming the edges as needed. Place the lined shell in the freezer until frozen.
• Heat oven to 350 degrees. Remove shell from the freezer, line with parchment paper, and fill with pie weights or dried beans. Bake crust for 12 to 15 minutes, or until the edges are just starting to color. Remove the weights and bake 5 minutes longer. Cool completely.
• While the crust cools, cut plums into 1/4-inch wedges.
• Using an offset spatula, spread cooled tart shell with the almond cream. Starting at the outside of the pan, arrange plums in a circle on top so all the pieces overlap. Turn plums the opposite way for the second circle. Fill the center with the remaining plums or another fruit if you wish.
• Sprinkle a few pinches of turbinado sugar over plums and bake for 30 to 40 minutes or until almond cream is puffed and golden brown and the plums are softened.

PLUM TART

Steps:

• Preheat oven to 375 degrees. Make the frangipane: In the bowl of a food processor, combine butter and sugar. Process until smooth. Add eggs, salt, and almond extract. Pulse to combine. Add almond and all-purpose flours, and process until a fine paste forms. Set aside.
• On a lightly floured surface, roll pate sucree dough into a 12-inch circle. Fit circle into a 10-inch tart tin with a removable bottom, being careful not to stretch dough too thin. Spread 3 tablespoons jam into bottom of lined tart tin.
• Transfer frangipane to a pastry bag fitted with a 1/2-inch tip. Pipe evenly over jam. Arrange plum wedges over frangipane in a circular pattern, closely overlapping wedges and completely covering frangipane. Sprinkle with sugar. Bake until crust is golden and plums are cooked through and beginning to caramelize, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack, and let cool.
• In a small saucepan, melt remaining 3 tablespoons jam. Brush evenly over cooled tart. Serve at room temperature.

PLUM AND ALMOND TART

Steps:

• For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
• In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
• Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.
• Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.
• For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.
• Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.
• Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.
• Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.
• Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.

PLUM AND ALMOND TART

Steps:

• Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.
• Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.
• Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.
• Meanwhile halve and seed plums, drain on absorbent paper.
• Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.
• Combine extra sugar and cinnamon thoroughly.
• Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.
• Bake in 375°F oven about 50 minutes or until golden brown.
• Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.

THE BEST PLUM AND ALMOND TART

Steps:

• For the pastry. If using ready-made shortcrust, roll out as thinly as possible and line the tin. If making your own pastry, place flour and sugar in bowl of food processor, cut cold butter into small (1cm approx) cubes and add to dry ingredients. Process briefly until mix resembles breadcrumbs. Tip into bowl, add egg and cold water. Mix with knife until dough comes together. Knead very briefly just to bring mix to a smooth dough, wrap in cling film and refrigerate for at least 30 mins. (If you don't have a food processor, rub butter into flour until mix resembles breadcrumbs, then proceed as above).
• Remove dough from fridge. If it feels very cold and solid, leave for 10 or 15 minutes at room temperature until it yields a little to your touch. Roll out pastry as thinly as possible and line prepared tin. Reserve excess pastry for another day (you can freeze it - remember to label it sugar dough, not plain!) then return pastry case to fridge for at least half an hour.
• Halve and stone the plums.
• Once pastry has rested for half an hour, pre-heat oven to 190C, remove pastry case from fridge and place plums, cut side up (or other fruit), and evenly distributed, inside pastry case. Mix all filling ingredients together, beat well and pour over plums. Sprinkle over some flaked almonds and a tablespoon of sugar.
• Bake for approximately 35 minutes, turning if necessary, until the filling has risen above the plums and is a lovely deep golden brown. The flaked almonds should have slightly caramelised. If it looks a bit pale, leave for another five minutes and check again - it should be the colour of toffee. You can bake the tart earlier in the day or even the day before, just reheat in a moderate oven for about ten or 15 minutes (or, even better, if the oven has been on for the main course at a hot temperature, just put the tart in the oven when you turn the oven off and it will be perfect for dessert). Serve with thick cream, yoghurt, sour cream or ice cream.

PLUM-ALMOND TARTLETS

Steps:

• Preheat oven to 400°F. Line rimmed baking sheet with parchment. Unfold pastry; cut into 4 squares. Set on sheet; pierce all over with fork. Sprinkle 1 tablespoon almond paste over each square, leaving 1/2-inch border. Place plum wedges atop pastry, leaving 1/2-inch border. Cut 1/2-inch slits around edges of tartlets. Brush edges with egg; sprinkle with raw sugar and almonds.
• Bring grated plums, jam, butter, sugar, and allspice to boil in small saucepan, stirring often. Brush 1/2 tablespoon plum sauce over plums on tartlets. Bake tartlets until golden, about 20 minutes. Serve with ice cream and remaining plum sauce.

PLUM ALMOND TARTLETS

Steps:

• Make pastry dough:
• Blend together flour, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 3 tablespoons ice water and gently stir with a fork until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
• Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together, with a pastry scraper if you have one, and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Macerate plums while dough chills:
• Toss plums with 2 tablespoons sugar in a bowl and let stand at room temperature 1 hour.
• Prepare filling and make tartlets:
• Pulse almonds with flour, salt, and remaining 1/3 cup sugar in a food processor until very finely chopped, then add butter, egg, and Amaretto (if using), pulsing until just blended.
• Roll out dough into a 15-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin. Cut out 6 (5-inch) rounds and fit each round into a tartlet pan (don't trim). Prick bottoms all over with a fork and chill shells until firm, about 15 minutes.
• Preheat oven to 375°F with rack in middle.
• Drain plums, discarding juices. Divide almond filling among tartlet shells and arrange plums over it. Put pans on a baking sheet and bake until crust and filling are golden and plums are tender, 35 to 45 minutes. Cool tartlets completely in pans on a rack before unmolding. Just before serving, dust with confectioners sugar.

CLASSIC PLUM AND ALMOND TART

Steps:

• Gather the ingredients.
• Lightly grease a 9-inch loose bottomed tart tin.
• Roll out the pastry to an even thickness and line the tart tin. Cut away any excess, crimp the edges for decoration if you wish, then pop the lined tin into the fridge while you make the filling.
• In a large baking bowl, cream together the butter and sugar until light and fluffy. To do this, you can use either a fork, whisk, or electric hand whisk.
• Beat the eggs in a separate bowl and add the vanilla extract.
• Then carefully, a little at a time, add the beaten egg to the creamed butter and sugar whisking continuously.
• Sift the flour into the ground almonds.
• Then, using a spatula or tablespoon, carefully fold the ground almonds and flour into the creamed mixture until thoroughly incorporated.
• Heat the oven to 350 F/175 C/Gas 4.
• Take the pastry case from the fridge and gently spoon the creamed almonds into the case and spread to fill-be careful not to be too heavy-handed and flatten out all the air from the mixture.
• Halve the plums, remove the stone, then cut each plum into thick slices (about 6 to 8 per plum).
• Slightly overlapping each slice, arrange in circles on top of the mixture, gently pushing each slice into the almond cream.
• Place the filled tart into the centre of the preheated oven. Bake for between 45 and 50 minutes until the pastry and filling is cooked and golden, and the plums softened and released their juices into the cake.
• Leave the tart to cool in the tin for 15 minutes, then carefully remove and put onto a plate or cake stand.
• Serve cold with a nice cup of tea or coffee, warm with, as mentioned before, a little custard or cream.