Plum Tarts With Honey And Black Pepper Recipes

PLUM TARTS WITH HONEY AND BLACK PEPPER

Plum Tarts with Honey and Black Pepper image

Categories Dessert Kid-Friendly Apricot Peach Plum Spring Summer Healthy Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 sheet frozen puff pastry (one 14-ounce package or half of 17.3-ounce package), thawed according to package directions
1 pound red plums, apricots, or peaches, pitted, cut into 1"/2 wedges
1/4 cup sugar
Freshly ground black pepper
1 tablespoon honey
Flaky sea salt (such as Maldon)

Steps:

Preheat oven to 425°. Cut pastry into six 4" squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top with plums, leaving a 1/2" border. Sprinkle with sugar; season with a few grinds of pepper.
Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25-30 minutes. Drizzle with honey and sprinkle with salt just before serving.
Do ahead: Tarts can be baked 4 hours ahead. Keep at room temperature.

FRUIT (PLUM) TART

Fruit (Plum) Tart image

Most pleasing to the senses, this recipe is a definite keeper! It's very easy to make, takes little time and appears & tastes like a masterpiece!! The recipe was passed on to me by my daughter and is from "Cooking for Mr Latte". The original recipe used peaches but most any fruit would do very nicely! I used plums (red and black). It's not a sugary sweet dessert but will surely satisfy the sweet tooth!

Provided by sharflan

Categories Tarts

Time 45m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup olive oil
2 tablespoons 1% low-fat milk
1/2 teaspoon almond extract
2 plums, black sweet with red flesh
3 plums, sweet with yellow flesh
1/3 cup sugar
1 tablespoon flour
1 tablespoon butter

Steps:

TART CASING:.
Sift together the flour, salt and sugar.
Whisk together the oil, milk and extract.
Pour the wet ingredients over the dry in a circular motion and mix with fork or fingers until just moistened.
Transfer the dough to a 9" tart pan and firmly pat over the bottom and sides with your fingers. Trim the edges.
FILLING:.
Preheat the oven to 425F.
Slice the plums into wedges.
Arrange the slices in the tart casing so that they overlap slightly, covering the whole tart, mixing the different plums.
Using your fingers, pinch together the sugar, flour and butter until crumbly.
Sprinkle over the plums.
Bake 30 minutes or until crust is browned nicely.
Serve warm, cold or @ room temperature. Can be served plain, with whipped cream, thick cream to drizzle or with a lightly sweetened sour cream.

Nutrition Facts : Calories 368.6, Fat 20.4, SaturatedFat 3.8, Cholesterol 5.3, Sodium 214, Carbohydrate 43.2, Fiber 1.6, Sugar 17.6, Protein 3.9

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