Spiced Plum Tart With Brandy Whipped Cream Recipes

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CRUNCHY-TOPPED WHOLE-WHEAT PLUM CAKE



Crunchy-Topped Whole-Wheat Plum Cake image

When blue-black prune plums come into season in the fall, this cake must be made. The recipe was created by the reporter Marian Burros well before The New York Times went digital; each fall, she would grumble about having to print it, by popular demand, once again. It is absurdly simple (just plum halves nestled into batter), but somehow the liveliness of fruit, sugar, and spice on top of plain cake brings out the best of both worlds. In 2010, the recipe got an update with whole-grain flour that works well with the red and black plums of summer. You can also make it with cherries and peaches.

Provided by Melissa Clark

Categories     dessert

Time 50m

Yield 8 servings

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, at room temperature, plus more to grease pan
1 1/2 pounds plums, preferably several varieties, pitted and sliced
1 1/4 cups plus 2 tablespoons whole-wheat flour
1/2 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup plus 2 tablespoons sugar
2 tablespoons Cognac or brandy
1 teaspoon vanilla
1 large egg
1/2 cup milk
2 tablespoons Demerara sugar, for sprinkling
Whipped cream, for serving (optional)

Steps:

  • Preheat the oven to 400 degrees. Grease a 9-by-13-inch baking pan.
  • Place the plum slices in a bowl and gently toss with 2 tablespoons whole-wheat flour. In a separate bowl, combine the remaining whole-wheat flour with the baking powder and kosher salt.
  • In the bowl of an electric mixer, beat together 1/2 cup butter, sugar, Cognac or brandy and vanilla until light and fluffy. Add the egg and beat until thoroughly combined.
  • Add half the flour mixture and beat until just combined. Pour in the milk and continue beating, scraping down the bowl as necessary. Add the remaining flour mixture and beat until just combined.
  • Scrape the dough into the pan, smoothing the top with a spatula. Scatter on the plums in an even layer. Sprinkle the Demerara sugar on top. Bake for 35 to 40 minutes, until the top is golden brown. Transfer to a wire rack to cool completely before serving, with whipped cream if you like.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 203 milligrams, Sugar 25 grams, TransFat 0 grams

PLUM CAKE WITH BRANDY CREAM FILLING



Plum Cake With Brandy Cream Filling image

You can dry your own plums for this cake (see note at end of recipe). Plan ahead if you are going to do this. This delicious moist cake is a real taste treat. The cake needs to chill for at least one hour before eating, so plan for this as well.

Provided by MarieRynr

Categories     Dessert

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 1/2 cups sugar
1 teaspoon salt
1 teaspoon ground nutmeg (I grind my own)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
2 cups unbleached white flour
3 eggs
1 cup peanut oil
1 cup buttermilk
1 cup dried plum, cut into 1/4 inch dice
1/2 cup coarsely chopped walnuts or 1/2 cup hazelnuts
1 1/2 cups heavy cream
1 cup sugar
2 drops vanilla extract
1 1/2 teaspoons gelatin
3 egg yolks
3/4 cup brandy
1/2 cup unsalted butter, room temperature, cut into chunks

Steps:

  • Preheat the oven to 300*F. In a medium bowl, combine the sugar, salt, nutmeg, cinnamon, ginger, baking soda and flour and set aside.
  • In another larger bowl, beat the eggs until pale coloured, then add the peanut oil and buttermilk. Mix in the dried plums and nuts.
  • Gradually add the flour mixture to the egg mixture, mixing well.
  • Pour the batter into a buttered 8 by 8 inch square baking pan and bake for 1 hour, or until a tester inserted in the middle of the cake comes out clean.
  • Let the cake cool for an hour before filling.
  • To make the brandy cream filling combine the cream, sugar, vanilla and gelatin in a medium saucepan. Heat over medium heat until the mixture is steamy and hot, but not boiling.
  • In a large bowl whisk the egg yolks; pour the hot cream mixture over the yolks while whisking. Strain back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens.
  • Remove from the heat and add the brandy. Let cool for 10 minutes.
  • Whisk in the softened butter and chill. Refrigerate until ready to use.
  • Split the cake by cutting horizontally and fill with the chilled brandy cream. Return the cake to the fridge for at least an hour before serving. You can dust the top with icing sugar before serving if you wish.
  • Note: to oven dry Italian plums, split them in half lengthwise and remove the pit. Place skin side down on a sheet of baking parchment or foil on a baking pan and place in a 200*F oven for 10 to 12 hours or overnight.

Nutrition Facts : Calories 1073.3, Fat 64, SaturatedFat 24, Cholesterol 243, Sodium 530.1, Carbohydrate 104.5, Fiber 3.1, Sugar 72.6, Protein 10.6

BRANDY WHIPPED CREAM



Brandy Whipped Cream image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 5m

Yield About 2 cups

Number Of Ingredients 3

1 cup heavy cream
1/4 cup powdered sugar
1 tablespoon brandy

Steps:

  • Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

SPICED PLUM TART WITH BRANDY WHIPPED CREAM



Spiced Plum Tart With Brandy Whipped Cream image

One of my local grocery store chains has a cooking school and this is one of their featured recipes for late summer, a tart "filled with a spiral of deep purple plums laced with fragrant spices." You will need a 9" tart pan with a removable bottom. Prep time includes time to spice the plums. After baking, cool the tart for 1 hour before serving.

Provided by ninja

Categories     Tarts

Time 1h50m

Yield 1 tart

Number Of Ingredients 11

2/3 cup firmly packed brown sugar
2 tablespoons cornstarch
1 teaspoon anise seed (optional)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 pinch salt
2 lbs italian plums, halved, pitted (use any ripe plums)
1 refrigerated pie crust (1/2 of a 15 ounce package)
1 cup heavy whipping cream
2 tablespoons sugar
1 tablespoon brandy

Steps:

  • In a large bowl, combine brown sugar, cornstarch, anise seed (if using), cinnamon, ginger and salt. Add plums; gently toss to coat. Let stand 30 to 45 minutes, stirring occasionally.
  • Unroll pie crust onto lightly floured surface. Roll dough lightly into a 12" circle; fit into a 9" tart pan with removable bottom that has been lightly coated with non-stick cooking spray. Press dough against sides of pan, trimming off excess dough.
  • Arrange plums cut-side down in single layer, overlapping slightly to cover crust. Drizzle any juices remaining in plum bowl over top. Place tart pan on jellyroll pan.
  • Bake in 375 degree oven until bubbly and crust is golden brown, about 50 minutes. Cool on wire rack for 1 hour.
  • While tart is cooling, prepare brandy whipped cream: In large chilled mixer bowl beat whipping cream, 2 tablespoons sugar and 1 tablespoon brandy at high speed until soft peaks form. Don't overbeat.
  • Remove ring from tart pan and cut tart into wedges. Serve with dollops of brandy whipped cream.

Nutrition Facts : Calories 2645.2, Fat 132, SaturatedFat 68.3, Cholesterol 326.1, Sodium 1120.1, Carbohydrate 357, Fiber 14.8, Sugar 262.1, Protein 16.9

SPICY PLUM TART WITH MARSALA CUSTARD



Spicy plum tart with marsala custard image

There's nothing like a homemade fruit pudding with custard, and this easy-to-make tart is one of the best

Provided by Good Food team

Categories     Dessert, Lunch

Time 1h

Number Of Ingredients 12

900g fresh plum (we used Fortuna)
25g butter
1 tsp ground mixed spice
100g light muscovado sugar
1 orange , finely grated zest
3 tbsp port
500g packet ready-made shortcrust pastry
50g ground almond
1 egg , beaten
2 tbsp demerara sugar
500g tub good quality fresh custard (pouring type)
2 tbsp marsala or cream sherry

Steps:

  • Halve, stone and quarter the plums and put to one side. Heat the butter in a large pan with the spice and muscovado sugar for 1-2 minutes, until the butter has melted. Tip in the plums, zest and port and cook for 1-2 minutes, stirring until the sugar has partially dissolved. Remove from the heat.
  • Preheat the oven to 200C/gas 6/fan 180C. Roll out the pastry on a lightly floured surface and trim to a rough 38cm round. You don't have to be too neat. Lift up the pastry by draping it over a rolling pin and then laying it over a large baking sheet. The pastry should be too big, with a lot hanging over the edges.
  • Sprinkle the ground almonds over the pastry to within 7cm of the edges. Pile the plums and their juices over the almonds, then flip the overhanging pastry over the fruit, leaving a big hole in the middle. There's no need to be too fussy - as long as the steam can escape and the fruit shows, it will be fine. Brush the pastry with the beaten egg and sprinkle the demerara sugar over the top. Bake for 30-40 minutes until golden.
  • A few minutes before serving, gently heat the custard in a pan, then stir in the marsala or sherry. Serve the pie with lingering warmth and the custard.

Nutrition Facts : Calories 716 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 28 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.66 milligram of sodium

PLUM TART WITH SPICED CRUST



Plum Tart With Spiced Crust image

Provided by Molly O'Neill

Categories     for one, dessert

Time 1h15m

Yield 1 tart

Number Of Ingredients 11

1 cup toasted pecans
1 teaspoon cinnamon
1 teaspoon orange zest
Basic tart dough (see recipe)
1 2-inch vanilla bean, split lengthwise
1 cup half-and-half
1 cup sugar
3 egg yolks
1 tablespoon flour
12 medium-size red plums (about 2 pounds) halved, stones removed and quartered
1 cup sugar

Steps:

  • To make the crust, place the pecans, cinnamon and orange zest in a food processor. Pulse until the nuts are finely ground. Add the rest of the dry ingredients and follow the instructions in the first step of the tart-dough recipe as above, omitting the lemon zest. Proceed with the dough's second step.
  • Scrape the vanilla bean into the half-and-half, add the sugar, egg yolks and flour, whisk well and refrigerate. Toss the plums with the sugar.
  • Preheat the oven to 350 degrees. Roll out the dough and fit into 12-inch tart pan. Prick the dough lightly with a fork. Arrange the plums in concentric circles, using as many layers as necessary. Gently pour the half-and-half mixture over the tart; the mixture will not cover the plums completely, but it should be evenly distributed. Bake until the custard is set, 45 to 50 minutes.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 12 milligrams, Sugar 50 grams

PLUM CAKEY TART



Plum Cakey Tart image

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

½ cup whole wheat flour
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup butter, softened
¾ cup white sugar
2 eggs
3 plums, pitted and sliced
1 tablespoon white sugar, or as needed
1 teaspoon cinnamon

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

FRESH PLUM TART WITH SOUR CREAM TOPPING



Fresh Plum Tart with Sour Cream Topping image

Categories     Fruit     Dessert     Bake     Plum     Summer     Sour Cream     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten to blend
1/2 cup sliced almonds, toasted
7 tablespoons sugar
2 tablespoons all purpose flour
1 3/4 pounds red plums (such as Santa Rosa, about 8 large), pitted cut into 1/3-inch-thick wedges
1/3 cup plum preserves
1 tablespoon water
1/2 cup chilled whipping cream
1/4 cup sour cream

Steps:

  • Position rack in bottom third of oven and preheat to 400°F. Line heavy large rimless baking sheet with foil. Roll out puff pastry on lightly floured work surface to 14-inch square. Cut off 1-inch-wide strips from each side of square. Brush strips with beaten egg. Place strips atop edges of pastry square, egg side down, pressing to adhere. Trim ends to fit. Transfer pastry square to prepared baking sheet. Combine almonds, 2 tablespoons sugar and flour in small bowl. Sprinkle evenly over bottom of pastry. (Can be made 3 hours ahead. Chill.)
  • Place plums in large bowl. Add 4 tablespoons sugar; toss to coat. Arrange plums decoratively over almond mixture.
  • Bake tart until pastry is golden brown and puffed and plums are tender, about 30 minutes. Transfer pan to rack. Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
  • Stir preserves and water in heavy small saucepan over low heat until preserves melt. Brush over warm plums.
  • Beat cream, sour cream and 1 tablespoon sugar in medium bowl until soft peaks form. Serve tart warm or at room temperature with sour cream topping.

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