Plum Raspberry Tart Recipes

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RASPBERRY-PLUM CRUMB TART



Raspberry-Plum Crumb Tart image

In this rustic tart, sweetly fragrant plums and raspberries are crowded into a thick crust made of hazelnuts, brown sugar, and butter; rich custard binds all the fruit together.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch tart

Number Of Ingredients 14

3/4 cup unsalted butter (1 1/2 sticks), chilled, cut into small pieces, plus more for pan
1/3 cup hazelnuts
1 1/2 cups plus 1 tablespoon all-purpose flour
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup packed light-brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon salt
3 medium-size, ripe but firm plums (about 12 ounces)
1 half-pint raspberries
1 large egg, lightly beaten
1 large egg yolk
1/3 cup heavy cream
1/4 cup milk
Pinch of grated nutmeg, optional

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch springform pan; set aside. Spread hazelnuts on a baking sheet. Bake until fragrant, about 10 minutes. Rub warm nuts in a clean kitchen towel to remove skins. Let cool. Place nuts in the bowl of a food processor, and pulse until medium fine, about 30 pulses.
  • Transfer the nuts to the bowl of an electric mixer fitted with the paddle attachment. Add 1 1/2 cups flour, 1/2 cup granulated sugar, the light-brown sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon salt; mix until just combined. Add butter, and mix on low speed until the crumb begins to stick together, 2 to 3 minutes. Press 3 cups of crumb into the bottom of the prepared pan and about 1 1/2 inches up the sides of the pan to form the crust. Set remaining crumb mixture aside.
  • Transfer crust to the oven; bake until it appears to be set, 18 to 20 minutes. Set aside.
  • Slice plums in half, and remove pits. Slice into eighths. Scatter 3/4 cup raspberries and sliced plums onto cooled crust; set aside.
  • In a medium bowl, whisk together 1 tablespoon flour and 1/4 cup plus 2 tablespoons granulated sugar. Whisk in the egg, the egg yolk, heavy cream, milk, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and nutmeg (optional). Pour custard over fruit; sprinkle with remaining crumb mixture. Transfer tart to the oven; bake until custard has set and is slightly golden, 45 to 50 minutes. Garnish with remaining raspberries. Let rest at least 25 minutes before cutting. Serve warm or at room temperature.

NECTARINE, PLUM, AND RASPBERRY PIE



Nectarine, Plum, and Raspberry Pie image

Provided by Kemp Minifie

Categories     Dessert     Bake     Raspberry     Nectarine     Plum     Summer

Number Of Ingredients 22

Pastry:
2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2" cubes
1/4 cup cold vegetable shortening
1/2 teaspoon salt
5 to 7 tablespoons ice water
Filling and assembly:
2 pound nectarines, cut into 1/2" wedges
1 pound red or purple plums, cut into 1/2" wedges
12 ounces raspberries (about 3 cups)
1 tablespoon fresh lemon juice
3/4 cup sugar, divided
2 tablespoons quick-cooking tapioca
2 tablespoons cornstarch
1/8 teaspoon salt
1 egg, beaten well
1 tablespoon sugar
Special Equipment:
pastry scraper
electric coffee/spice grinder
fluted pastry wheel
pizza cutter or sharp knife

Steps:

  • Pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips (or pulse in a food processor) until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 5 tablespoons ice water and gently stir with a fork (or pulse) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just combined. (Do not overwork mixture, or pastry will be tough.)
  • Turn out dough onto a work surface and divide into 6 portions. With the heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together with scraper and press into 2 balls, then flatten each into a 5" disk. Chill dough, each disk wrapped tightly in plastic wrap, until firm, at least 1 hour.
  • Filling and assembly:
  • Toss nectarines, plums, raspberries, lemon juice, and 1/4 cup of sugar in a large bowl.
  • Grind tapioca to a powder in grinder, then whisk together with cornstarch, salt, and remaining 1/2 cup sugar in a small bowl (do not toss with fruit until dough is rolled out).
  • Roll out 1 disk of dough on a lightly floured surface with a lightly floured rolling pin, into a 13"-14" round, then fit into a 9" pie plate and trim edge, leaving a 1" overhang.
  • Roll out remaining disk to a 14" round. Slide round onto a baking sheet. Cover and chill both crusts for 1 hour.
  • Preheat oven to 400° with rack in lower third. Toss sugar mixture with fruit and transfer to chilled pie shell.
  • Using fluted pastry wheel (or other utensil), cut chilled dough round into 3/4"-wide strips. Weave strips over filling, forming a lattice. Trim strips 1/2" shorter than dough overhang. Fold overhang over strips and crimp edges decoratively.
  • Brush beaten egg over crust edges and lattice. Sprinkle 1 tablespoon sugar over crust. Set pie on a large rimmed baking sheet lined with foil.
  • Bake pie 30 minutes. Reduce oven temperature to 350° and continue to bake, checking frequently and covering edge with a strip of foil or pie shield if crusts are browning too fast, until crusts are golden brown and filling is bubbling, 40-50 minutes more.
  • Cool pie to room temperature on a rack, at least 2 hours.

PLUM & RASPBERRY TART



Plum & Raspberry Tart image

This gluten-free plum and raspberry tart recipe is our new favourite dessert recipe. It's made using an almond shortcrust pastry case that's not only super healthy and nutritious, but the honey adds a sweet flavour to it too. It tastes far too delicious to be good for you, but it really is. When making the crust don't be tempted to leave it too thick, about 0.5cm is as thick as we would go with it. Don't worry about it breaking whilst baking, this should only happen if you forget to grease the baking tins and it might break as you remove the tarts. As long as the tins/cases are greased before you add the almond mixture there should be no breakages or leaks. Optional: Sea buckthorn powder to serve

Provided by hello

Categories     Dessert

Time 1h10m

Yield 4 tarts

Number Of Ingredients 14

4 plums
1 teaspoon vanilla extract
1 tablespoon cinnamon
250 g honey or 250 g maple syrup
120 g ground almonds
45 g raspberries
3 eggs
100 g coconut oil
100 g rolled oats
120 g ground almonds
50 g coconut oil
1 tablespoon honey or 1 tablespoon maple syrup
1 teaspoon vanilla extract
1 egg

Steps:

  • Preheat the oven to 160C/320°F.
  • Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil. Once boiling add in the plums and leave to simmer for 20 minutes.
  • Add all the crust ingredients, except for the ground almonds and rolled oats, to a food processor and pulse. Slowly add in the ground almonds and rolled oats whilst stirring.
  • Now tip the crust ingredients into a large pastry tin or 4 small tins and spread it out evenly along the bottom and sides. Bake in the oven for 10-15 minutes.
  • Meanwhile mix the rest of the filling ingredients (ground almonds, 150g honey, eggs and coconut oil) in a blender.
  • Remove the base(s) from the oven and pour in the filling, then carefully place the poached plums on top along with the raspberries.
  • Bake for 30 minutes, then serve with a sprinkle of sea buckthorn powder.

Nutrition Facts : Calories 1087.5, Fat 73.8, SaturatedFat 36.5, Cholesterol 186, Sodium 76.3, Carbohydrate 96.8, Fiber 12.7, Sugar 65.8, Protein 23.2

ITALIAN PLUM TART



Italian Plum Tart image

Provided by Ina Garten

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 9

3/4 pound Italian prune plums, quartered and pitted
2 tablespoons Minute tapioca
2 tablespoons creme de cassis liqueur
1 3/4 cups sugar, divided
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon baking powder

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

PLUM RASPBERRY CRUMBLE



Plum Raspberry Crumble image

Provided by Ina Garten Bio & Top Recipes

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 10

2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges
2/3 cup granulated sugar, divided
1 1/4 cups all-purpose flour, divided
2 tablespoons orange juice
1/2 pint fresh raspberries
1/3 cup light brown sugar, packed
1/4 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup sliced almonds, plus extra for sprinkling

Steps:

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
  • For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
  • Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

PLUM AND RASPBERRY CORNMEAL CRISP



Plum and Raspberry Cornmeal Crisp image

This summery fruit crisp has a bit of a savory edge thanks to crunchy cornmeal in the topping and pinches of salt. Plums and raspberries are a wonderfully sweet-tart pair, but you can use any fruit you like. Simply use a little less sugar if your fruit is particularly sweet. You can also prepare this dessert ahead to enjoy later: Make the topping (Step 3) and freeze it for up to one month. If traveling or bringing this dessert to make elsewhere, mix the dry topping ingredients in a bag and pack the remaining ingredients separately to assemble and bake at your destination.

Provided by Yossy Arefi

Categories     snack, pies and tarts, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

1/2 packed cup/100 grams light brown sugar
2 tablespoons all-purpose flour
Pinch of kosher salt (Diamond Crystal)
6 medium plums, chopped into 1-inch pieces (about 4 cups)
8 ounces fresh raspberries (about 2 cups)
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 cup/128 grams all-purpose flour
1/2 cup/75 grams medium-grind cornmeal
1/2 packed cup/100 grams light brown sugar
1/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), softened
Ice cream or whipped cream (optional)

Steps:

  • Place a rack in the center of the oven and heat oven to 350 degrees.
  • Make the filling: In an 8-inch square baking dish, combine the light brown sugar, flour and salt. Add the plums, raspberries, lemon juice and vanilla extract. Stir gently to combine. (Your hands are a great tool for this step.) Try not to mash the raspberries too much, and set aside.
  • Make the topping: In a large bowl, combine the flour, cornmeal, light brown sugar, baking powder and salt. Add the butter and pinch the mixture together with your fingertips until evenly moistened and pebble-sized crumbs form. Sprinkle the crumbs evenly over the top of the fruit.
  • Bake until the topping is golden brown and fruit juices are bubbling all around the edges, 50 to 60 minutes. Let cool slightly. If you like, serve with ice cream or whipped cream. Store leftovers, covered, in the refrigerator for up to 3 days.

RASPBERRY PLUM JAM



Raspberry Plum Jam image

The thing I like best about this jam is the way the plums stretch the flavor of the raspberries. I make it when plums are in season, and we enjoy it all winter long on toast or homemade bread. For a few years, my husband and I had a small acreage with chickens, rabbits and sheep. Although we now live in town, our hearts still belong in the country! We have six children-three of them grown, two teenagers plus a girl who's 10-and two grandchildren.

Provided by Taste of Home

Time 35m

Yield 6 pints.

Number Of Ingredients 5

4-1/2 cups chopped or coarsely ground peeled pitted fresh plums (2-1/2 pounds)
2 packages (10 ounces each) frozen sweetened raspberries
10 cups sugar
1/2 cup bottled lemon juice
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • In a Dutch oven, combine the plums, raspberries, sugar and lemon juice. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into six hot pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 91 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.

FRESH PLUM TART



Fresh Plum Tart image

This recipe is based upon one in a cookbook called "The Joy of Cooking" by Susie Weisenthal. This is one of the best tarts that I have ever tasted. Please use USA grown, California, ripe, plums in season. The black Santa Rosa plums work great for this. I use the kitchenaid for this.

Provided by petlover

Categories     Tarts

Time 1h30m

Yield 1 tart, 6 serving(s)

Number Of Ingredients 9

6 tablespoons unsalted butter, at room temperature
1/4 cup sugar
3 tablespoons almond paste
1 cup all-purpose flour
2 large eggs, at room temperature
1 3/4 lbs plums, pitted and cut into 1/2-inch thick slices
1/2 cup sugar
1 1/2 tablespoons lemon juice, from a fresh lemon
1 1/2 tablespoons cornstarch

Steps:

  • 1.Preheat Oven to 375°F.
  • 2. Cream the butter in an electric mixer until fluffy.
  • 3. Slowly add the sugar and mix until fluffy.
  • 4.Add the almond paste and mix until the mixture is light and fluffy.
  • 5. Add the flour and eggs and mix just until the dough gathers together.
  • 6. Pat the dough into the bottom and up th sides of a 9" tart pan. Refrigerate 30 minutes.
  • 7. Bake for 20-25 minutes : the shell should be a light golden.
  • 8. Transfer the shell to a rack to coll.
  • 9. Mix the plums, sugar, lemon juice and cornstarch together.
  • 10.Place the fruit mix into the prepared shell.
  • 11.Cover the edges of the tart with foil to prevent the edges from browning to quickly.
  • 12. Place the tart on a baking sheet lined with parchment paper and bake at 375 F for 20-30 minutes or until the fruit is tender.
  • 13. Transfer to rack to cool.

Nutrition Facts : Calories 400.1, Fat 15.7, SaturatedFat 8.1, Cholesterol 92.5, Sodium 26.8, Carbohydrate 61.6, Fiber 2.8, Sugar 40.9, Protein 6

GERMAN PLUM TART



German Plum Tart image

The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too. -Helga Schlape, Florham Park, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 5

1/2 cup butter, softened
4 tablespoons sugar, divided
1 large egg yolk
3/4 to 1 cup all-purpose flour
2 pounds plums, quartered (about 4 cups)

Steps:

  • In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate., Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.

Nutrition Facts : Calories 237 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.

RASPBERRY-PLUM CRUMB TART



Raspberry-Plum Crumb Tart image

The press-in crust for this tart, flavored with ground hazelnuts and cinnamon, doubles as a crumble topping that browns atop the fruit-and-custard filling as it bakes. It's another highly adaptable, versatile recipe that works well with any type of stone fruit or berry.

Yield makes one 9-inch tart

Number Of Ingredients 17

3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus more for pan
1/3 cup hazelnuts, toasted and skinned (see page 343)
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 ripe, firm plums (about 12 ounces)
4 ounces (about 3/4 cup) raspberries
1 tablespoon all-purpose flour
1/4 cup plus 2 tablespoons granulated sugar
1 large whole egg, lightly beaten, and 1 large egg yolk
1/3 cup heavy cream
1/4 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of freshly grated nutmeg (optional)

Steps:

  • Make the crust: Preheat oven to 350°F. Butter a 9-inch springform pan. In a food processor, pulse nuts until ground medium fine, about 30 pulses.
  • With an electric mixer on medium speed, mix ground nuts, flour, sugars, cinnamon, and salt just until combined. Add butter, and mix on low speed just until combined, 2 to 3 minutes. Press 3 cups of crumb mixture into bottom of pan and about 1 1/2 inches up sides to form crust. Reserve remaining crumb mixture. Bake crust until set, 18 to 20 minutes. Let cool completely on a wire rack.
  • Make the filling: Slice plums in half, and remove pits. Slice into eighths. Scatter raspberries and sliced plums onto cooled crust.
  • In a medium bowl, whisk together flour and sugar. Whisk in whole egg, egg yolk, cream, milk, cinnamon, salt, and nutmeg, if desired. Pour custard over fruit; sprinkle with reserved crumb mixture. Bake tart until custard has set and is slightly golden, 45 to 50 minutes. Transfer to a wire rack, and let tart cool at least 25 minutes before slicing. Serve warm or at room temperature.

PLUM & RASPBERRY JAM



Plum & raspberry jam image

Packed with fruit, this deep pink preserve should be spread thickly - or present it as a homemade gift

Provided by James Martin

Categories     Condiment, Snack

Time 45m

Yield Makes 1 large or 3 small jars

Number Of Ingredients 4

1kg jam sugar
500g plum , stoned and roughly chopped
juice 1 lemon
500g raspberry

Steps:

  • Tip the sugar into a heavy preserving pan or flameproof dish with the plums, lemon juice and half the raspberries. Heat until the sugar has dissolved, then bring to the boil and simmer for a few mins until the plums are tender. Add the rest of the raspberries to the pan.
  • Place a jam thermometer in the pan, bring to the boil, then cook over a high heat until the temperature reaches 104C. Alternatively, put a small plate in the fridge or freezer until really cold. Once the jam has been boiling for 10 mins and looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The jam is ready when it wrinkles as you push it with your finger; be careful not to burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test as above, until it is ready.
  • Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the fridge or a cold larder for up to 6 months.

Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

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From keeprecipes.com


PLUM & RASPBERRY TART | RASPBERRY TARTS, DESSERTS, DESSERT RECIPES
Mar 1, 2018 - Search cooking recipes by multiple ingredients, category, cuisine, ratings and more. Mar 1, 2018 - Search cooking recipes by multiple ingredients, category, cuisine, ratings and more. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


EASY PLUM AND RASPBERRY TART RECIPE | EAT YOUR BOOKS
Easy plum and raspberry tart from Cook’s Country Magazine, Aug/Sep 2017 (page 24) Shopping List; Ingredients; Notes (0) Reviews (0) plums; raspberries; all …
From eatyourbooks.com


PLUM TART RECIPES | BBC GOOD FOOD
Rustic harvest fruit tart. A star rating of 4.2 out of 5. 7 ratings. Fill homemade rough puff pastry with a medley of soft juicy blackberries, blueberries and plums for an easy and eye-catching dessert. See more Plum tart recipes. Advertisement.
From bbcgoodfood.com


EASY PLUM AND RASPBERRY TART | COOK'S COUNTRY
RECIPE PHOTO WHY THIS RECIPE WORKS. CHANGE TEXT SIZE: Adjust oven rack to middle position and heat oven to 350 degrees. Adjust oven rack to middle position and heat oven to 350 degrees. Adjust oven rack to middle position and heat oven to 350 degrees. Easy Plum and Raspberry Tart. SERVES Serves 6. TIME 1¾ hours, plus 1 hour chilling and 30 minutes …
From cookscountry.com


RASPBERRY PLUM JAM - COMPLETELY DELICIOUS
2013-09-11 Instructions. Combine the raspberries, sliced plums, sugar, lemon juice, and orange zest in a large heavy-bottomed pot. Place over medium high heat and stir frequently as the sugar dissolves and the fruit begins to release its juices. Continue to cook, stirring frequently as the jam simmers and thickens. Skim any foam off of the surface with a ...
From completelydelicious.com


RASPBERRY TART RECIPE | G.H. MUMM
1 pinch of salt. 30g water. Recipe. Step 1. Mascarpone Mousse. Whip the very cold heavy cream with the sugar into chantilly. Beat the mascarpone with the finely grated grapefruit and lemon zest. Then carefully blend in the chantilly. Step 2.
From mumm.com


PLUM RASPBERRY CRUMBLE RECIPE
Get one of our Plum raspberry crumble recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Plum, hazelnut and chocolate cake Crecipe.com This plum, hazelnut and chocolate cake recipe puts forward the most uncomplicated way of making an e... 60 min Min; 8 Yield; Bookmark. 80% Italian beef stew Crecipe.com Why should you prepare a …
From crecipe.com


PLUM-BERRY WHOLE WHEAT TARTS | BETTER HOMES & GARDENS
Cover and freeze for 1 hour or until nearly firm, stirring occasionally. Preheat oven to 400 degrees F. Line large baking sheet with parchment paper or foil; set aside. In medium bowl combine flour, powdered sugar, and salt. With pastry blender or fork cut or stir in butter mixture until pieces are about pea-size.
From bhg.com


HOW TO MAKE PLUM AND RASPBERRY PIE: A SWEET, TART …
2022-02-04 1. Make the pastry dough. Put the flour, salt and sugar in the bowl of a food processor and pulse to combine. Add the butter and pulse again until the pieces are the size of peas, then transfer ...
From scmp.com


PLUM & RASPBERRY TART - FOODS AND DIET
2021-03-19 Desscription This gluten-free plum and raspberry tart recipe is our new favourite dessert recipe. Itâ s made using an almond shortcrust pastry case thatâ s not only super healthy and nutritious, but the honey adds a sweet flavour to it too. It tastes far too delicious to be good for you, but it really is. When making the crust donâ t be tempted to leave it too thick, about 0.5cm …
From foodsanddiet.com


PLUM AND RASPBERRY SQUARES WITH LEMON THYME RECIPE
2021-05-19 Make a well in the centre and add the eggs, oil and lemon zest, stirring everything together. Scrape the batter into the baking tin. Scatter …
From telegraph.co.uk


PLUM AND RASPBERRY TART RECIPE - PRETTYBIRDECLECTUSSPECIAL8LBGUIDE
2021-11-11 Plum and raspberry tart recipe. In a bowl combine sugar flour and lemon zest. Bake until filling is bubbly 50-60 minutes. - Heat oven to 350 degrees. Remove from the oven and sprinkle the raspberries over the plums. Halve the plums and remove the stones then cut into quarters. In a large bowl sprinkle plums with lemon juice. Press the crust into the pan to. Bake …
From prettybirdeclectusspecial8lbguide.blogspot.com


PLUM & RASPBERRY TART | SHARE RECIPES
Method : Preheat the oven to 160C/320F. Start to make the filling by chopping the plums into slices and removing the stones. Place 300ml of water in a saucepan along with the vanilla, cinnamon and 100g of the honey then bring to the boil.
From sharerecipes.com


PLUM GALETTE RECIPE - JACQUES PéPIN | FOOD & WINE
Chill the dough until firm, about 20 minutes. Preheat the oven to 400°. make the filling. Step 1. In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this ...
From foodandwine.com


MAKING MARY BERRY’S BAKEWELL RASPBERRY ALMOND TARTS - PLUM …
Chill crust for 30 minutes. Preheat oven to 390 degrees. Line the crust with parchment paper and fill with uncooked beans or rice. Blind bake for 15 minutes, remove beans and parchment paper, then bake for an additional 5 minutes to dry out the crust bottom. Remove from oven and let …
From plumdeluxe.com


RASPBERRY PUFF PASTRY TART - THE VANILLA BEAN BLOG
2021-04-29 Refrigerate the puff pastry for 30 minutes while the oven preheats. Preheat the oven to 400 [200 C]. Remove the pastry from the refrigerator, and brush the tops of each pastry strip with the egg wash, again being careful not to let any drip down the sides. Bake the puff pastry until light brown and puffed, about 15 minutes.
From thevanillabeanblog.com


11 PLUM TART RECIPES BY TITLE | RECIPELAND
This gluten-free plum and raspberry tart recipe is our new favourite dessert recipe. It’s made using an almond shortcrust pastry case that’s not only super healthy and nutritiou... Showing 1 - 11 of 11 recipes. 5 Things You Should Know About Breakfast. How to Follow Constantly Changing Diet Advice. Hoping to Lose Weight By Going Gluten-Free? Think Twice! More …
From recipeland.com


QUICK PLUM TARTS | DESSERT RECIPES | GOODTOKNOW
2019-09-20 Method. Preheat the oven to 220C/ 200Cfan /gas 7. Unroll the pastry and cut out 6 discs approx 10cm/4 in diameter. Spread a teaspoon of golden syrup over the middle of each. Halve the plums and remove the stones then cut into quarters. Arrange over the golden syrup, leaving a 1 cm border. Brush with melted butter and scatter over the demerara ...
From goodto.com


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Top Asked Questions

How long do you cook a plum tart for?
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.
How do you make raspberry raspberry tarts at home?
Pull small pieces of pastry from the ball and press into bottom and sides of the tart pans to about 1/8 inch thickness. Refrigerate until ready to use. Combine cornstarch and cold water in a small saucepan until smooth. Stir in sugar and raspberries.
What is the best way to cook plums and raspberries?
Directions Preheat the oven to 350 degrees. In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly.
What do you do with plums for dessert?
Combine juicy plums with almonds, limoncello or spices in these delicious autumnal tart recipes. Make your own pastry, or use shop-bought for a speedy dessert. A star rating of 4.6 out of 5.

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