Rustic Plum Fruit Tart Recipes

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RUSTIC PLUM TART



Rustic Plum Tart image

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

1 cup all purpose flour (spooned and leveled), plus more for work surface
1/4 cup fine yellow cornmeal
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 1/2 pounds red plums, quartered, pitted, and sliced 1/4-inch thick
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg yolk, mixed with 1 teaspoon water (egg wash)

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.

GINGER PLUM TART



Ginger Plum Tart image

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

1 sheet refrigerated pie crust
3-1/2 cups sliced fresh plums (about 10 medium)
3 tablespoons plus 1 teaspoon coarse sugar, divided
1 tablespoon cornstarch
2 teaspoons finely chopped crystallized ginger
1 large egg white
1 tablespoon water

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

PLUM TART



Plum Tart image

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

1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 cup butter-flavored shortening
2 to 3 tablespoons cold water
FILLING:
2 cups fresh sliced plums (about 3 large)
3 tablespoons plus 1/4 teaspoon sugar, divided
1 tablespoon all-purpose flour
1 large egg, lightly beaten

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.

RUSTIC PLUM CROSTATA WITH LEMON THYME



Rustic Plum Crostata With Lemon Thyme image

Whether you call it a crostata, a galette or a rustic fruit tart, this juicy, messy confection has a charm that lies with its flavors rather than its looks. It hits the same luscious, buttery, jammy notes as a fruit pie, but instead of being neatly trimmed, crimped and latticed, it features hasty folds and raggedy edges: perfectly acceptable points of style. Unlike jewel-like tarts crowned with perfect fruits, crostatas do just as well with weeping, bruised specimens, as long as you cut out any obviously funky bits. And crostatas are easy to improvise. You can use whatever fruit you have, making this a handy recipe to pull out when the result of your farmers' market shopping exuberance begins to wrinkle and fade.

Provided by Melissa Clark

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 10

1 cup (130 grams) all-purpose flour
1/3 cup (40 grams) whole-wheat flour
1/2 cup (100 grams) plus 1 tablespoon (15 grams) sugar
1/2 teaspoon (2 grams) plus a pinch fine sea salt
1 large egg
Heavy cream
6 tablespoons (85 grams) unsalted butter, cut into small pieces
3 cups sliced and pitted ripe sugar plums or mix of other plums about 1 1/2 pounds before pitting
1 1/2 tablespoons (22 grams) cornstarch
1 small bunch lemon thyme (or use 1 teaspoon lemon thyme leaves)

Steps:

  • In a food processor fitted with a steel blade, pulse together the flours, 1 tablespoon sugar and 1/2 teaspoon salt until blended. In a measuring cup, lightly beat the egg, and add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
  • Add the butter to the flour mixture and pulse to break up the butter. Do not over-process; you need lima-bean-size chunks of butter. Drizzle the egg mixture over the dough and pulse until it just starts to come together but is still mostly large crumbs.
  • Put the dough on the counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours or up to 3 days.
  • Heat the oven to 375 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet and chill while preparing the filling.
  • Toss together the plums, all but a tablespoon of the remaining sugar, a pinch of salt and the cornstarch. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry with cream. Sprinkle remaining sugar on top, with the thyme.
  • Bake for 30 to 40 minutes, until the crust is golden and the fruit is tender. Cool for 5 minutes, then transfer to a wire rack. Remove the thyme branches (some leaves will cling; you want this). Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 146 milligrams, Sugar 21 grams, TransFat 0 grams

RUSTIC AUTUMN FRUIT TART



Rustic Autumn Fruit Tart image

This delightful, warming dessert is quick to make and a pleasure to eat.

Provided by CULINARYJEN

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h45m

Yield 8

Number Of Ingredients 12

½ cup butter, chilled
½ cup cream cheese
1 ½ cups all-purpose flour
2 apples - peeled, cored, and thinly sliced
1 pear - peeled, cored and sliced
¼ cup orange juice
⅓ cup brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cardamom
1 ½ tablespoons cornstarch
½ cup apricot jam, warmed

Steps:

  • Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
  • Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
  • Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
  • Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.

Nutrition Facts : Calories 361.1 calories, Carbohydrate 50.5 g, Cholesterol 46.5 mg, Fat 17 g, Fiber 2.3 g, Protein 4 g, SaturatedFat 10.5 g, Sodium 136.5 mg, Sugar 24 g

RUSTIC PLUM TART



Rustic Plum Tart image

A delicious rustic tart made with a flaky crust and filled with fresh plums. Made with coconut oil instead of shortening, this tart is not only a little healthier, it's also vegan-friendly!

Provided by Joscelyn Abreu

Categories     Dessert

Time 50m

Number Of Ingredients 11

1 1/4 cup gluten free all purpose flour - I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour or regular all-purpose flour
1/4 teaspoon salt
1/4 cup cold dairy-free butter (I used Earth Balance) or grass-fed butter
1/4 cup cold coconut oil or palm shortening
3-4 tablespoons very cold almond milk or water
1 tablespoon melted dairy-free/grass-fed butter to brush on crust, optional
1 tablespoon turbinado sugar to sprinkle on crust, optional
4-5 plums, (about 1.5 pounds) sliced thin
2 tablespoons preserves (I've used cherry and blueberry. Use any flavor you'd like)
2 tablespoons coconut sugar or other sweetener of choice
2 tablespoons of melted coconut oil or dairy-free/grass-fed butter

Steps:

  • You can use your hands or a food processor. In a bowl or a food processor, combine flour and salt. Cut in with a fork/pastry blender or pulse in butter and coconut oil/shortening until mixture becomes coarse and crumbly. Add liquid a tablespoon at a time and mix in after each addition of liquid. Stop when dough comes together and is moist. You may not need the full amount of liquid, I only used 3 tablespoons. Shape into 1 large flat, round disc and cover with plastic wrap. Refrigerate for 10-15 minutes, at least, until butter and oil have chilled again. This makes it easier to roll out.
  • When you're ready to make the tart, preheat oven to 375 F. Take the dough out of the refrigerator and set on parchment paper. Place another piece of parchment paper on top. Roll dough into a 1/4 inch thick circle. Stick the dough back into the fridge to chill for a few minutes while you slice the plums.To make it easier, you can go ahead and place the dough onto a cookie sheet before you assemble the tart. That way you don't have to transfer it after it's prepared and possibly mess it up.
  • Leaving a 2" border around the edge of dough, brush the middle of the dough round with 1-2 tablespoons of preserves. Continue to leave a 2" border and place plum slices in any pattern you'd like over the preserves. Sprinkle the plums with the coconut sugar and place small pats of coconut oil or butter on top. The dough is fragile, so use the parchment paper to lift the dough edges up and over the plums, pleating the crust. Lightly brush dough with melted butter and sprinkle on sugar. Bake the pan in the preheated oven for 45-50 minutes or until crust is golden brown, time may vary depending on your oven.

Nutrition Facts : ServingSize 8, Calories 273 calories, Sugar 11g, Sodium 77mg, Fat 18g, SaturatedFat 13g, UnsaturatedFat 4g, Carbohydrate 27g, Fiber 1g, Protein 2g, Cholesterol 19mg

RUSTIC PLUM (FRUIT) TART



Rustic Plum (Fruit) Tart image

Make and share this Rustic Plum (Fruit) Tart recipe from Food.com.

Provided by CFRP3473

Categories     Dessert

Time 1h5m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs plums, sliced
1/2 cup sugar
1/3 cup plum preserves
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
0.5 (15 ounce) package refrigerated pie crusts
1 tablespoon all-purpose flour
1 large egg
1 tablespoon sugar
sweet cream, topping (optional)

Steps:

  • Line baking sheet with parchment paper; coat parchment paper with cooking spray.
  • Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
  • Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
  • Drain plum mixture, reserving liquid. Toss plums in flour.
  • Mound plums in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center.
  • Stir together egg and 1 tablespoons water. Brush piecrust with egg mixture, and sprinkle with 1 tablespoons sugar.
  • Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
  • Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 tablespoons hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining plum syrup, and, if desired, Sweet Cream Topping.
  • Sweet Cream Topping: Stir together 1/2 cup sour cream and 2 teaspoons brown sugar. Cover and chill 2 hours before serving. Stir just before serving.
  • Peach-Nectarine Tart: White peaches won't work as well in this tart because of their delicate texture. Prepare recipe as directed, substituting 3/4 lb. peeled nectarines and 3/4 lb. peeled peaches for plums and peach preserves for plum preserves.
  • Apricot-Almond Tart: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves. Omit allspice.
  • Fresh Cherry Tart: Prepare recipe as directed, substituting 1 1/2 lb. fresh cherries, pitted, for plums and cherry preserves for plum preserves.

RUSTIC GINGER PLUM TART



Rustic Ginger Plum Tart image

Provided by Nancy Fuller

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 14

2 cups all-purpose flour, plus additional bench flour
Pinch salt
2 sticks unsalted butter, chunked
1/2 cup ice water, plus more as needed
1 1/2 pounds red plums, pitted and sliced
2 tablespoons light brown sugar
1 teaspoon ground ginger
1 teaspoon vanilla extract
Juice of 1 lemon
Pinch salt
1 tablespoon flour
1 tablespoon butter, cubed
Milk, for brushing
Turbinado sugar, for sprinkling

Steps:

  • For the dough: Combine the flour, salt and butter in a large bowl. Using a bench scraper or pastry cutter, cut the butter into the flour until the butter is pea-sized. Slowly add the ice water, folding it into the flour until a dough comes together, being mindful not to overwork it. (If the dough is too dry, add another tablespoon of ice water at a time.) Turn the dough out onto a lightly floured work surface and form it into a disk. Wrap it in plastic and refrigerate for at least 30 minutes.
  • Preheat the oven to 375 degrees F.
  • On a lightly floured work surface, roll the dough out into a 1/8-inch-thick circle. Then roll it up onto the rolling pin and gently lay it out on a parchment-lined baking sheet.
  • For the filling: In the center of the rolled out dough, add the plums and sprinkle them with the brown sugar, ginger, vanilla, lemon juice, salt, flour and butter. Fold the edges of the dough over to create a rough border; it doesn¿t have to be perfect, just good enough to form a wall. Brush the edges with milk and sprinkle with turbinado sugar.
  • Bake until the filling is bubbling and thickened, and the crust is golden brown, 45 minutes. Cool slightly before serving.

RUSTIC PLUM TART



Rustic Plum Tart image

Categories     Fruit     Dessert     Bake     Plum     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 15

Crust
1 1/4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons (about) ice water
Topping
1 1/2 pounds plums, halved, pitted, each half cut into 6 slices
6 tablespoons sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 tablespoon all purpose flour
2 tablespoons (1/4 stick) unsalted butter, melted
1 egg, beaten to blend (for glaze)
1/4 cup apricot preserves

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 2 tablespoons ice water; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate at least 1 hour.
  • For topping:
  • Preheat oven to 400°F. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border. Arrange plums in concentric circles on dough, leaving 2-inch plain border; drizzle with melted butter. Fold dough border in toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until plums are tender and crust is golden, about 45 minutes.
  • Stir preserves in saucepan over low heat until melted. Brush over plums. Cool tart 1 hour on baking sheet. Run long thin knife under tart to loosen. Using 9-inch tart pan bottom, transfer tart to plate; serve at room temperature.

RUSTIC FRUIT TART



Rustic Fruit Tart image

Forget making pie crust that looks perfect! Instead, make this scrumptiously sweet and Rustic Fruit Tart full of plums and nectarines, as well as a pie crust that has character. You'll enjoy a Rustic Fruit Tart with bold colors and flavors.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h45m

Yield 8 servings

Number Of Ingredients 9

1-1/2 cups flour
1/2 cup butter, softened
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
4 plums, thinly sliced
2 nectarines, thinly sliced
1/3 cup sugar
1 tsp. ground ginger
1 Tbsp. cornstarch
1/3 cup apricot jam

Steps:

  • Use pulsing action to process flour, butter and cream cheese in food processor until mixture is well blended and starts to form ball. Shape dough into ball; wrap tightly with plastic wrap. Refrigerate 1 hour or until chilled.
  • Heat oven to 400°F. Roll pastry on lightly floured surface to 12-inch circle. Transfer to baking sheet lightly sprayed with cooking spray.
  • Toss fruit with sugar, ginger and cornstarch. Spread over crust to within 2 inches of edge of crust. Fold edge of crust over fruit.
  • Bake 30 min. Remove from oven; spread fruit with jam. Serve warm or at room temperature.

Nutrition Facts : Calories 320, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 160 mg, Carbohydrate 44 g, Fiber 2 g, Sugar 20 g, Protein 4 g

COUNTRY-STYLE PLUM TART



Country-Style Plum Tart image

Categories     Dairy     Fruit     Dessert     Bake     Plum     Summer     Jam or Jelly     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For crust
2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2 inch pieces
5 tablespoons (about) ice water
For filling
1 1/2 pounds red-skinned plums, sliced
1/3 cup plum jam or preserves
1 teaspoon vanilla extract
1/4 teaspoon ground allspice
3 tablespoons sugar
1 egg, beaten to blend (for glaze)
Vanilla frozen yogurt or ice cream

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.

MAMIE'S WILD PLUM TART



Mamie's Wild Plum Tart image

This is the plum tart my French "mamie" would make for a weekday dessert.

Provided by tessaf

Yield 8

Number Of Ingredients 6

1 (9 inch) refrigerated pie crust dough
½ teaspoon unsalted butter, or as needed
10 medium plums, or more as needed, halved and pitted
1 tablespoon ground cinnamon
¼ cup white sugar, or more to taste
1 tablespoon powdered sugar

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

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From verynearlyteatime.com


RUSTIC PLUM BERRY TART - SAVVY BAKER
2010-09-08 Recipes . Pies and Tarts . Rustic Plum Berry Tart. Rustic Plum Berry Tart . updated on September 25, 2010 September 8, 2010. I’ve seen so many mouth-watering photos of plum tarts that I’ve been wanting to try one for ages. I finally assembled two this summer: one with a sweet pizza crust and the other with ready-to-go pie crust. Although the latter isn’t as …
From savvybaker.com


RUSTIC PLUM TART RECIPE - REILY PRODUCTS
PREHEAT the oven to 350℉. ROLL out the dough on a lightly floured surface to ¼-inch thickness. Transfer the dough to a parchment lined baking sheet. COMBINE the granulated sugar, cornstarch, lime juice, lime zest, salt and mix well. Toss the plums in the sugar mixture.
From reilyproducts.com


RUSTIC PEACH AND PLUM TART - EYES BIGGER THAN MY STOMACH
2011-08-31 Refrigerate until slightly firm, about 10 minutes (you can leave it in the fridge up to a day, covered with plastic wrap) Bake chilled dough until puffed and golden brown, 10 – 15 minutes. Meanwhile, in a large bowl, gently toss peach and plum slices with 1 tbsp of flour and the remaining ⅓ cup of sugar and salt.
From melissahartfiel.com


RUSTIC PLUM TART RECIPE - HOWE WE LIVE
2020-10-11 Wrap the dough in plastic wrap and refrigerate for 1 hour. To Prepare the Tart: Combine almonds, the ¼ cup sugar, and the flour in the food processor and process until the mixture is a powder, set aside. On a lightly floured surface, roll the dough to form a large rectangle, ⅛ inch thick.
From howewelive.com


RUSTIC PLUM TART - YOGAJOURNAL.COM
Using long spatula, loosen warm tart from baking sheet and slide onto serving platter. Let cool. Let cool. Heat jelly in small saucepan over low heat …
From yogajournal.com


RUSTIC MIRABELLE PLUM & ALMOND TART • HEALTHY RECIPE - UP&YUMMY
2020-09-15 On September 2020, I am taking on the challenge of offering you a new recipe every day based on a seasonal vegetable or fruit. Today I’m sharing a dessert recipe: a Rustic Mirabelle Plum & Almond Tart. So today is about mirabelle plums! Yes, it is now time for a nice seasonal fruit tart. But not just any tart, the Mirabelle Plum & Almond Tart ...
From upandyummy.com


RUSTIC PLUM TART RECIPE - VEGETARIAN TIMES
Spread nuts in pie pan and toast in oven until lightly golden, about 5 minutes. Let cool. Meanwhile, quarter plums, discarding pits. In food processor, combine walnuts, flour and 1⁄4 cup sugar. Process until finely ground. Spread flour-nut mixture over pastry, leaving 11⁄2-inch border around edge. Arrange plums, resting on their sides, in ...
From vegetariantimes.com


RUSTIC UPSIDE-DOWN PLUM TART RECIPE — REBECCA O'REILLY
2020-09-01 Pre-heat the oven to 180°c. melt 1 teaspoon of coconut oil in the base of a 21cm springform cake tin. Sprinkle with 1 tablespoon of coconut sugar. Arrange the plums neatly in a concentric ring around the cake tin. Add the oat flour, ground walnuts, coconut sugar, baking powder and soda and spices to a bowl. Mix well and set aside.
From rebecca-oreilly.com


31 BEST SWEET AND SAVORY TART RECIPES | SOUTHERN LIVING
2022-07-06 Switch out your favorite summer cobbler for a cool and creamy fruit tart. ... Recipe: Pear-Plum Tarts. Pockets of golden, crunchy crust ensconce juicy pear and plum slices—a comforting fall treat. 21 of 31 View All. Advertisement. Advertisement. Advertisement. 22 of 31. FB More. Tweet Pinterest Email Send Text Message Print. Simplest Pear Tart. Simplest Pear …
From southernliving.com


RUSTIC PLUM AND PORT TART RECIPE | BON APPéTIT
2008-04-06 Step 1. Preheat oven to 375°F. Boil Port, 1/2 cup brown sugar, and allspice in large skillet until reduced to 2/3 cup, about 10 minutes. Place plums in …
From bonappetit.com


RUSTIC PLUM RICOTTA TART WITH FILLO PASTRY - ALL THAT'S JAS
2018-12-25 Place sliced plums in a large bowl and add in sugar, cornstarch, and cinnamon. Toss gently with your hands until well combined. Grease an 11-inch fluted tart pan with removable bottom. Place one fillo sheet in the pan. Edges of fillo should hang over the edges of the pan. Lightly brush the fillo sheet with butter.
From all-thats-jas.com


RUSTIC APPLE PLUM TARTS - THEBESTDESSERTRECIPES.COM
These Rustic Apple Plum Tarts are an old-fashioned dessert recipe you're going to love. The combination of apple and plum flavors make this a fruity and delicious treat, and the cinnamon adds enough spice to make this one of the best tart recipes you've ever made. Be prepared for the buttery, crumbly pastry crust to send you to heaven with every bite. …
From thebestdessertrecipes.com


RUSTIC PLUM TART RECIPE - MOTHER EARTH GARDENER
2016-12-20 Plant Profiles. Edible. Fruit; Veggie; Fiber; Medicinal; Ornamental; Organic Gardening. Pest Control; Techniques
From motherearthgardener.com


ITALIAN PLUM TART - SMELLS LIKE HOME
Place the pan on a baking sheet. Whisk the flour, cinnamon, salt, and baking powder together in a small bowl; set aside. Cut the plum halves in half again and toss them in a medium bowl with the tapioca/cornstarch, brandy (see note below), and ¾ cup of the sugar; set aside for 15 minutes. Meanwhile, make the dough.
From smells-like-home.com


RECIPE: RUSTIC PLUM TART - IT'S A DANIELLE LIFE
2015-08-18 Sprinkle half the sugar over the fruit and brush the sides of the pastry with the egg white. Bake for 20 minutes until the pastry is golden and the fruit cooked, scatter remaining sugar over hot tart. Serve warm with vanilla ice cream. A quick and easy rustic plum and blackberry tart to enjoy on a summer night
From itsadaniellelife.com


RUSTIC PLUM TART WITH CAKE FLOUR CRUST RECIPE - SWANS DOWN CAKE …
The dough can be frozen up to 3 months. PREHEAT the oven to 350℉. ROLL out the dough on a lightly floured surface to ¼-inch thickness. Transfer the dough to a parchment lined baking sheet. COMBINE the granulated sugar, cornstarch, lime juice, lime zest, salt and mix well. Toss the plums in the sugar mixture.
From swansdown.com


RUSTIC PLUM TART RECIPE | PBS FOOD
Ingredients; 1 cup all purpose flour (sponned and leveled) plus more for work surface; 1/4 cup fine yellow cornmeal; 1/2 teaspoon sugar; 1/2 teaspoon salt
From pbs.org


RUSTIC PLUM TART RECIPE - MEALPLANNERPRO.COM
This rustic plum tart is a great way to end a meal. Ingredients. 2 Cups Sliced Plums; ½ Teaspoon Grated Fresh Ginger; ¼ - ½ Teaspoon Grated Orange Zest; 2 Teaspoons Orange Juice ; ¼ Cup Sugar; Crust Recipe (this dough recipe makes enough dough for 2 tarts - so either cut it in half to make the one tart, as in this recipe or double the fruit filling part of this recipe …
From mealplannerpro.com


RUSTIC PLUM TART - ORGANIC EMILY
2016-08-03 It's that time of year when the fruit is in season! I love a good dessert, especially if I can use what I grow! This tart is so simple to make and very tasty! Recipe For the Crust: 1 cup all-purpose flour 1/4 cup yellow corn meal 1/2 teaspoon sugar 1/2 teaspoon sea salt 1/2 cup cold butter, cut into small pieces In a food processor blend the flour, corn meal, sugar and salt. Add …
From organicemily.com


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