Fruit Plum Tart Recipes

FRUIT (PLUM) TART

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.

PLUM TART

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.

OPEN-FACED PLUM TART

Steps:

• Preheat oven to 425 degrees F.
• Remove pie crust from refrigerator 10 minutes before using to soften slightly. Line a baking sheet with parchment. Unfold pie crust onto baking sheet. Spread fig jam on crust leaving a 2-inch border around the edges. Place plums on top of the jam. Fold edges over leaving the center exposed and press slightly to seal. Brush outside of the pie dough with egg wash and sprinkle with sugar.
• Bake until dough is cooked through and golden, about 45 minutes.
• Serve warm with ice cream.

RUSTIC PLUM (FRUIT) TART

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.

FRESH FRUIT TART WITH PLUM JAM

Steps:

• For jam:
• Stir sugar and water in heavy medium saucepan over medium-high heat until sugar dissolves. Scrape seeds from vanilla bean into sugar water; add bean. Bring to boil. Place candy thermometer into mixture so that bulb is submerged. Boil until thermometer registers 260°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes (time will vary due to size of pan). Remove pan from heat and add plums to pan; let stand 1 minute. Stir mixture constantly over high heat until plums are broken up, spoon leaves path when drawn across bottom of pan, and mixture is reduced to 1 1/3 cups, about 9 minutes. Transfer to metal or glass container. Press plastic wrap directly on surface of jam and refrigerate until cool.
• DO AHEAD Can be made 4 days ahead. Keep refrigerated.
• For crust:
• Finely grind hazelnuts with 1/2 cup flour in processor. Transfer to medium bowl. Whisk in remaining 1 cup flour, sugar, and salt. Make well in center and pour in melted butter. Mix with fingers until moist crumbs form. Transfer mixture to 10-inch-diameter tart pan with removable bottom. Press mixture firmly onto bottom and up sides of pan. Freeze crust 30 minutes.
• Preheat oven to 350°F. Bake crust until golden brown, about 35 minutes. Cool crust 15 minutes. Maintain oven temperature.
• Brush bottom and sides of tart with 1/2 cup plum jam. Return to oven and bake until jam bubbles all over, about 14 minutes. Cool completely.
• DO AHEAD Can be made 8 hours ahead; cover and let stand at room temperature.
• For filling:
• Place all fruit in large bowl. Stir remaining plum jam to loosen and add to fruit in bowl; toss gently to coat. Transfer fruit to crust, mounding in center. Serve with whipped cream.