PLUM TART
I am bringing to you another beautiful recipe that comes from my collection of simple recipes. This Plum Tart is an easy dessert that looks amazing on the table and it is perfect for any occasion.
Provided by The Bossy Kitchen
Categories Pies
Time 2h15m
Number Of Ingredients 20
Steps:
- How To Make The Crust:
- In a food processor: Mix flour, sugar and salt together and place in the food processor. Add cold butter cut into small cubes and pulse a few times until you obtain a mixture that resembles sand or bread crumbs. Do not overmix. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time pulsing a few times until the mixture holds together.
- By hand: Mix flour, sugar and salt together, then cut the cold butter into small cubes and add it to the flour. Use a pastry tool to incorporate the butter into the flour, or use your fingertips. You should have a mixture that resembles sand or bread crumbs. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time until the mixture holds together.
- Make the dough into a disk, wrap it and place it in the refrigerator for an hour.
- Preheat oven to 350F/180C.
- How To Make The Plum Layer:
- Slice the plums in half and remove the stone, then cut each half into 4-5 slices. If you can't remove the stone, just carefully cut around it.
- Set aside.
- How To Make The Custard:
- Mix flour, sugar and cinnamon together in a bowl. Separately beat together the egg with milk and sour cream. Pour the liquid over the flour mixture and mix well. Set aside.
- How To Assemble The Plum Tart:
- Butter the bottom of a 9 inch pie or tart pan.
- Lightly dust your work surface with flour.
- Roll out dough on floured board to a 12 inch size. This will fit in a 9 inch pan. Trim away excess.
- Sprinkle walnuts on the dough.
- Arrange the slices of plums in circle.
- Pour over the plums the custard mixture. Add the little cubes of butter on top of the tart.
- Bake for 40-45 minutes until the pastry is golden, the fruit tender and the custard set.
Nutrition Facts : Calories 695 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 175 milligrams cholesterol, Fat 63 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 54 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
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
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums. Use the same formula for peaches, apricots and figs when those fruits are in season. The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly. If you don't, the fruit will collapse in the shell as it bakes, and it will lose a lot of liquid, which could make the pastry shell soggy. Another way to prevent the shell from becoming soggy is to line it with crumbs of one kind or another - they can be cookie crumbs or breadcrumbs, crumble topping or streusel, that will absorb the juice from the fruit.
Provided by Martha Rose Shulman
Categories pies and tarts, dessert
Time 1h
Yield 1 9-inch tart (8 servings)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
- Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
- Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack.
- Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 153 milligrams, Sugar 17 grams
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.
PLUM TART
Yield: 1 (9 1/2-inch) tart.Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved.
Provided by Ina Garten
Categories bake,dessert,eggs and dairy,fruit,nuts,Party Favourites
Time 55m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Preheat the oven to 400ºF.
- 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.
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.
SUMMER PLUM TART
Any firm, ripe plum will work well in this rustic, elongated, rectangular tart. If you prefer, you can make the same recipe in a nine-inch-round tart ring.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 4 1/2-by-14-inch tart
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Line a baking sheet with parchment paper, and set a 4 1/2-by-14-inch bottomless tart form on top. Set the baking sheet aside.
- On a clean work surface, roll out pate sucree to a 7 1/2-by-17-inch rectangle, about 1/8 inch thick. Roll the rectangle onto pin; unroll over form; let extra dough hang over edge. Using knuckles, fit dough into form.
- Crumble almond paste evenly over dough, and sprinkle flour evenly over almond paste. Arrange sliced plums in a fish-scale pattern on top of the dough; sprinkle plums with sugar.
- Fold overhanging dough over plums; tear, creating a 1-inch free-form edge. Transfer the baking sheet to the refrigerator; chill dough 10 to 15 minutes.
- In a small bowl, combine egg yolk and cream; beat lightly. Brush chilled pastry with egg wash.
- Bake until crust is golden brown and fruit bubbles, about 35 minutes. Transfer tart to a wire rack.
- In a small saucepan, combine jam and 2 tablespoons water. Set pan over medium heat, and cook until warm. Remove pan from heat, and pass glaze through a sieve; discard any solids. Brush warm glaze over plums in tart. Let glaze cool slightly, remove tart form, and serve.
PLUM-GOOD TART
Really, we think this Plum-Good Tart is being modest. We've had it-many times!-and we'd say it's plum excellent!
Provided by My Food and Family
Categories Recipes
Time 3h20m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Use pulsing action to process butter, cream cheese spread and flour in food processor until mixture forms ball.
- Press dough onto bottom of prepared pan; sprinkle with wafer crumbs. Arrange plums on crust; sprinkle with 2 Tbsp. granulated sugar.
- Bake 45 to 50 min. or until edges of crust are golden brown. Meanwhile, mix remaining granulated sugar, dry gelatin mix and cornstarch in medium saucepan. Gradually stir in water. Bring to boil on medium-high heat, stirring constantly. Cook and stir 2 to 3 min. or until thickened. Remove from heat. Let stand until ready to use.
- Brush tart with glaze. Refrigerate 2 hours. Use foil handles to lift tart from pan before cutting to serve. Garnish with sifted powdered sugar.
Nutrition Facts : Calories 140, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 65 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 14 g, Protein 2 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
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
COUNTRY-STYLE PLUM TART
Categories Dairy Fruit Dessert Bake Plum Summer Jam or Jelly Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add water by tablespoonfuls and process just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. (Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling.)
- Preheat oven to 375°F. Roll out dough on large sheet of floured parchment paper to 1/4-inch-thick round. Trim dough to 14-inch diameter. Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet).
- Make filling:
- Mix plums, jam, vanilla, and allspice in large bowl. Mound plum mixture in center of dough, leaving 3-inch border. Sprinkle fruit with 2 tablespoons sugar. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Bush dough with beaten egg. Sprinkle dough with 1 tablespoon sugar.
- Bake tart until crust is brown and filling bubbles, about 45 minutes. Transfer baking sheet to rack and cool tart slightly, about 20 minutes. Slide metal spatula under all sides of crust to free from parchment. Using large tart pan bottom as aid, transfer tart to platter. Serve warm or at room temperature with frozen yogurt.
FRESH PLUM FRANGIPANE TART
Categories Food Processor Fruit Nut Dessert Bake Plum Almond Brandy Summer Bon Appétit
Yield Makes 8 Servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.
- Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature.
- For filling:
- Blend all ingredients except plums in processor until almonds are finely ground. Spread frangipane filling in prepared crust.
- Place plum halves, skin side up, on work surface. Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end). Press gently to fan slices. Repeat with remaining plum halves. Place fanned plums, skin side up, atop frangipane; press gently to anchor.
- Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes. Remove tart from baking sheet; transfer to rack.
- For glaze:
- Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils. Strain glaze into small bowl. Brush glaze generously over plums. Cool tart completely. (Tart can be prepared 8 hours ahead. Let stand at room temperature.)
- Push pan bottom up to free tart from pan. Cut tart into wedges and serve.
PLUM TART
Steps:
- Preheat oven to 400 degrees.
- Cut the plums in half down the indentation line and twist the halves in opposite directions. Pull apart and remove pits. Slice halves into thirds.
- Arrange the plums in a circle around the tart shell, letting the slices overlap slightly (but not too much or the pastry will get soggy.) Sprinkle the plums with the vanilla sugar. Place the tart in the oven and bake for 30 to 40 minutes until the pastry is golden brown. If the sides begin to brown, cover them loosely with foil.
- Remove the tart and allow to cool on a rack. Heat the jam and the kirsch and sprinkle on top of the plums. Serve the tart at room temperature.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 104 milligrams, Sugar 13 grams
LIMONCELLO PLUM TART
A melt-in-the-mouth dessert that can be prepared ahead
Provided by Gino Di Campo
Categories Afternoon tea, Buffet, Dessert
Time 1h
Yield Cuts into 12 slices
Number Of Ingredients 9
Steps:
- Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.
- Heat oven to 180C/fan 160C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper.
- Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.
- Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 mins until the custard is just set. Allow to cool then dredge with icing sugar before serving.
Nutrition Facts : Calories 497 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.48 milligram of sodium
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