PLUM ALMOND TARTLETS
Provided by Ruth Cousineau
Categories Food Processor Dessert Bake Plum Almond Amaretto Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
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.
Nutrition Facts : Calories 622 kcal, Carbohydrate 73 g, Cholesterol 73 mg, Fiber 9 g, Protein 12 g, SaturatedFat 11 g, Sodium 308 mg, Sugar 33 g, Fat 34 g, ServingSize Serves 8, UnsaturatedFat 0 g
PLUM-ALMOND TARTLETS
Categories Egg Dessert Vegetarian Quick & Easy High Fiber Plum Almond Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
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 AND ALMOND GALETTE
The almond filling enhances the taste of the plums in this rustic free-form tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 8
Steps:
- In a food processor, combine 2 1/2 cups flour, butter, 1 teaspoon sugar, and salt; pulse until mixture resembles coarse meal. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/4 cup remaining ice water, 1 tablespoon at a time). Don't overmix. Remove dough from processor and shape into a disk; wrap in plastic and refrigerate 1 hour. Meanwhile, wipe bowl of food processor clean and add almonds, 3 tablespoons sugar, and 2 tablespoons flour; pulse until ground to a coarse meal.
- Preheat oven to 350 degrees. On a floured surface, roll out dough to 1/4-inch thickness. Transfer to a parchment-lined baking sheet; sprinkle almond mixture over dough. With a spatula, transfer plums to dough; press lightly to fan out, leaving a 2-inch border. Fold edge of dough over fruit. Refrigerate 20 minutes. Brush crust with cream; sprinkle galette with 2 tablespoons sugar. Bake until crust is golden and underside is cooked through, about 70 minutes.
Nutrition Facts : Calories 452 g, Fat 27 g, Fiber 2 g, Protein 6 g
THE BEST PLUM AND ALMOND TART
We live in southern Turkey, where we get a plum glut every autumn. We also have a plentiful supply of almonds from the surrounding orchards. If you love Bakewell tart and you love plums, this is an absolute winner - it's like a very light, fruity version of the classic tart. I've yet to find someone who doesn't love it. Outside the plum season, you could make it with any fruit in season, or you could soak prunes or dried apricots in brandy or sherry overnight, before proceeding as below.
Provided by jaynepearson
Time 50m
Yield Serves 8
Number Of Ingredients 0
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 TART
This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit. Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar. And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) - though you'll want to sprinkle a little turbinado sugar over the top for added crunch.
Provided by Joan Nathan
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 12 grams, Carbohydrate 47 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 79 milligrams, Sugar 28 grams, TransFat 1 gram
PLUM & ALMOND PASTRY
This open fruit tart looks and tastes fantastic for very little effort - frangipane flavours complement sugar plums
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.
- Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.
Nutrition Facts : Calories 408 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
ALMOND AND PLUM TART
A very light cake perfect to have with a cup of freshly brewed coffee! This recipe is based on a recipe that my dear Mother passed on to me - the only difference between the 2 recipes is the addition of almond essence and slithered almonds.
Provided by Karin...
Categories Dessert
Time 30m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add eggs - one at a time and beat well.
- Add the warm water and almond essence.
- Add sifted flour and baking powder.
- Stir well to make a mixture that will spread evenly in 20cm diameter tin.
- Sprinke with slithered almonds.
- Arrange sliced plums on top.
- Sprinkle with sugar.
- Bake in the oven for approx 20 minutes at 160'C.
ALMOND PLUM TARTS
Provided by Todd S. Purdum
Categories brunch, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Using a food processor, chop almonds until finely ground; do not allow to become a paste. Transfer to a bowl and set aside. Cut a small cross into stem end of each plum, and remove pit; set plums aside.
- In bowl of food processor, combine butter and sugar. Process until smooth. Add eggs, vanilla, flour and ground almonds. Process until just combined.
- Divide almond mixture among four 1-cup pudding or souffle dishes. Press a plum, cut side up, into center of batter; a portion of the plum will remain above the batter.
- Bake until filling is puffed and golden, 15 to 20 minutes. Garnish tarts with a dollop of whipped cream. Serve immediately.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 16 grams, Carbohydrate 40 grams, Fat 35 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 40 milligrams, Sugar 28 grams, TransFat 1 gram
PLUM AND ALMOND TART
Make and share this Plum and Almond Tart recipe from Food.com.
Provided by teresas
Categories Tarts
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 386.6, Fat 22.1, SaturatedFat 8.4, Cholesterol 74.5, Sodium 170.3, Carbohydrate 43.8, Fiber 4.3, Sugar 26.6, Protein 7.3
PLUM TART
In this scrumptious tart, the honeyed tang of fresh plums is complemented by the bitter-almond flavor of frangipane, a rich pastry cream. You can substitute peaches or pears for the plums, if desired; serve in wedges topped with dollops of créme fraiche. This recipe was also featured on Martha Stewart Living TV.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 10
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.
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- In a bowl, beat the butter with the sugar at medium speed until fluffy. Fold in both flours, the almond extract and half of the beaten egg; reserve the rest of the egg for another use. Cover the bowl with plastic wrap and refrigerate the pastry for 30 minutes.
- In a saucepan, combine two-thirds of the chopped plums with the sugar and 2 tablespoons of water; bring to a boil. Simmer over moderately low heat, stirring occasionally, until very thick, about 30 minutes. Stir in the lemon juice and cook until slightly reduced, 5 minutes. Transfer to a blender and puree until smooth. Scrape the puree into a bowl and let cool; cover and refrigerate until firm and cold.
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