PLUM TART
Provided by Ina Garten
Categories dessert
Time 1h5m
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 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 TART
Steps:
- Preheat oven to 400 degrees.
- Cut the plums in half down the indentation line and twist the halves in opposite directions. Pull apart and remove pits. Slice halves into thirds.
- Arrange the plums in a circle around the tart shell, letting the slices overlap slightly (but not too much or the pastry will get soggy.) Sprinkle the plums with the vanilla sugar. Place the tart in the oven and bake for 30 to 40 minutes until the pastry is golden brown. If the sides begin to brown, cover them loosely with foil.
- Remove the tart and allow to cool on a rack. Heat the jam and the kirsch and sprinkle on top of the plums. Serve the tart at room temperature.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 104 milligrams, Sugar 13 grams
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
PLUM AND FRANGIPANE TART
Frangipane is a creamy custard made of ground nuts, butter, sugar and eggs. It's often spread under fruit in tarts and galettes, over a layer of jam in a Bakewell tart, or tucked into a puff pastry crown to make a classic pithivier. It is most often made with almonds, but pistachios, hazelnuts and pecans (or even a mix of them!) are tasty substitutes. Almond flour is used in place of whole nuts in this recipe so that the mixture comes together without any special machinery - just a bowl and a spoon. Store-bought puff pastry makes this dessert even easier to pull together.
Provided by Samantha Seneviratne
Categories pastries, pies and tarts, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
- Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
- While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
- In a small bowl, combine the granulated sugar and cardamom.
- When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
- Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
- Transfer to a rack to cool slightly. Serve warm or at room temperature.
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
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.
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