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.
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
Provided by Ina Garten
Categories dessert
Time 1h15m
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.
PLUM TARTS
Categories Food Processor Dairy Fruit Dessert Bake Plum Fall Summer Party Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 tarts (serving 12)
Number Of Ingredients 15
Steps:
- Make dough:
- Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add yolks and process just until incorporated and mixture begins to clump.
- Turn mixture out onto a work surface and divide into 4 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather together 2 portions of dough and form into a ball; make another ball with other 2 portions.
- Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on bottom and up sides (about 1/8 inch above rim). Chill 30 minutes, or until firm.
- Make filling while shells chill:
- Stir together sugar and cornstarch in a large bowl. Add plums and lemon juice and toss to coat. Let stand, stirring occasionally, 30 minutes, or until juicy.
- Assemble and bake tarts:
- Preheat oven to 425°F.
- Arrange plum halves, skin sides down, in tart shells, overlapping in a rosette pattern (see photo, opposite). Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts. Pour all juices from bowl over plums.
- Bake tarts in middle of oven 15 minutes, then reduce temperature to 375°F. Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more. Brush warm juices in tart over plums. (Juices will continue to thicken as tarts cool.) Cool tarts completely in pans on a rack.
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.
GINGER PLUM TART
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it's extra-awesome when served warm. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go., In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar., Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 108mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
PLUM TART
I found this recipe on another site and really like the contrast of the sweet dough and tart plums. The dough bakes up around the plums allowing them to become like a fruit filling.
Provided by Ms B.
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour a 9-inch springform pan.
- Preheat oven to 350C.
- Cream 1 cup sugar and butter together; beat in eggs and vanilla.
- Sift dry ingredients and stir into batter.
- Spoon into prepared pan.
- Place plum halves, skin side up, on batter.
- Sprinkle with 2 tablespoons sugar and cinnamon, adjusting to tartness of the fruit.
- Bake for 1 hour.
- Best served warm with vanilla ice cream.
- This is also best served the day of baking as the moisture of the fruit can seep into dough and affect the texture of the tart; it still tastes great, though!
Nutrition Facts : Calories 268.1, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 161.2, Carbohydrate 42, Fiber 1.9, Sugar 30.5, Protein 3.2
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 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
MAMIE'S WILD PLUM TART
This is the plum tart my French "mamie" would make for a weekday dessert.
Provided by tessaf
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch tart pan with butter.
- Roll out the pie dough and press crust into the prepared pan.
- Arrange plums snugly, cut-sides down, on the crust. Sprinkle with cinnamon, then sprinkle with 1/4 cup sugar, or up to 1/2 cup depending on the sweetness of the plums.
- Bake in the preheated oven until the tops of the plums are slightly browned and the juices are bubbling, 15 to 20 minutes.
- Remove from the oven and let rest until the juices have set, 10 to 15 minutes. Sprinkle with a bit of powdered sugar, cut, and serve.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 30.2 g, Cholesterol 5.6 mg, Fat 7.4 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 3.1 g, Sodium 98.7 mg, Sugar 16.4 g
FRESH PLUM TART
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
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
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