PLUM TART WITH ALMOND PASTRY CRUST
Steps:
- For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.
- For the crust: Preheat oven to 375 degree F.
- Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.
- For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.
PLUM ALMOND TART
This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit. Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar. And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) - though you'll want to sprinkle a little turbinado sugar over the top for added crunch.
Provided by Joan Nathan
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Combine butter or oil, confectioners' sugar, salt and vanilla bean seeds in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add the egg and then the flour, and continue mixing until smooth. Remove dough from the bowl, wrap in plastic and refrigerate, about 1 hour, or until firm.
- Make the almond filling: Grind together the blanched almonds and flour in a food processor until they form a textured almond flour.
- Combine butter or oil, confectioners' sugar and salt in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add egg and egg yolk, and continue mixing until mixture comes together and is homogeneous, about 2 minutes. Add almond mixture all at once, and mix until batter just comes together. Cover with plastic wrap and set aside.
- Remove dough from refrigerator and set aside for 10 minutes. Knead dough to loosen it, then pat together into a ball again. On a well-floured surface, roll out the dough into a 12- to 13-inch round using a floured rolling pin. Quickly transfer dough to an 11-inch pie plate or tart shell, trimming the edges as needed. Place the lined shell in the freezer until frozen.
- Heat oven to 350 degrees. Remove shell from the freezer, line with parchment paper, and fill with pie weights or dried beans. Bake crust for 12 to 15 minutes, or until the edges are just starting to color. Remove the weights and bake 5 minutes longer. Cool completely.
- While the crust cools, cut plums into 1/4-inch wedges.
- Using an offset spatula, spread cooled tart shell with the almond cream. Starting at the outside of the pan, arrange plums in a circle on top so all the pieces overlap. Turn plums the opposite way for the second circle. Fill the center with the remaining plums or another fruit if you wish.
- Sprinkle a few pinches of turbinado sugar over plums and bake for 30 to 40 minutes or until almond cream is puffed and golden brown and the plums are softened.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 12 grams, Carbohydrate 47 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 79 milligrams, Sugar 28 grams, TransFat 1 gram
ALMOND AND PLUM TART
A very light cake perfect to have with a cup of freshly brewed coffee! This recipe is based on a recipe that my dear Mother passed on to me - the only difference between the 2 recipes is the addition of almond essence and slithered almonds.
Provided by Karin...
Categories Dessert
Time 30m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add eggs - one at a time and beat well.
- Add the warm water and almond essence.
- Add sifted flour and baking powder.
- Stir well to make a mixture that will spread evenly in 20cm diameter tin.
- Sprinke with slithered almonds.
- Arrange sliced plums on top.
- Sprinkle with sugar.
- Bake in the oven for approx 20 minutes at 160'C.
ALMOND PLUM TARTS
Provided by Todd S. Purdum
Categories brunch, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Using a food processor, chop almonds until finely ground; do not allow to become a paste. Transfer to a bowl and set aside. Cut a small cross into stem end of each plum, and remove pit; set plums aside.
- In bowl of food processor, combine butter and sugar. Process until smooth. Add eggs, vanilla, flour and ground almonds. Process until just combined.
- Divide almond mixture among four 1-cup pudding or souffle dishes. Press a plum, cut side up, into center of batter; a portion of the plum will remain above the batter.
- Bake until filling is puffed and golden, 15 to 20 minutes. Garnish tarts with a dollop of whipped cream. Serve immediately.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 16 grams, Carbohydrate 40 grams, Fat 35 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 40 milligrams, Sugar 28 grams, TransFat 1 gram
More about "almond plum tarts recipes"
CLASSIC PLUM AND ALMOND TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (24)Total Time 1 hr 15 minsCategory Dessert, CakeCalories 622 per serving
ALMOND TARTS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
FRENCH ALMOND PLUM CAKE - THE DARING GOURMET
From daringgourmet.com
PLUM AND ALMOND TART WITH HOMEMADE PASTRY
From kitchensanctuary.com
ALMOND CREAM AND PLUM TART RECIPE - LET THE BAKING …
From letthebakingbegin.com
PLUM TART WITH ALMOND FILLING FOR TWO - DESSERT FOR TWO
From dessertfortwo.com
RUSTIC ALMOND PLUM TART RECIPE - SUGAR SALT MAGIC
From sugarsaltmagic.com
PLUM-ALMOND TART RECIPE | BON APPéTIT
From bonappetit.com
Servings 6Author Mary Risley
- Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.
- Bake crust until pale golden, about 30 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature.
- Melt jelly with remaining 2 teaspoons framboise in heavy small saucepan over medium-low heat. Brush jelly mixture over plums. Cool tart. Serve at room temperature with whipped cream, if desired.
ALMOND PLUM TART - BAKE FROM SCRATCH
From bakefromscratch.com
Estimated Reading Time 1 min
PLUM AND ALMOND TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
PLUM FRANGIPANE TART - LEELALICIOUS
From leelalicious.com
PLUM TART RECIPE (WITH FRANGIPANE) | KITCHN
From thekitchn.com
ALMOND-PLUM TART RECIPE | RECIPES.NET
From recipes.net
37 ALMOND FLOUR RECIPES FOR DESSERTS AND GLUTEN-FREE BAKES
From epicurious.com
PLUM TART WITH ALMOND CRUST | THE COOKING GLOBETROTTER
From thecookingglobetrotter.com
ALMOND-PLUM TART RECIPE - DELISH
From delish.com
PLUM AND ALMOND TART | CANADIAN LIVING
From canadianliving.com
PLUM AND ALMOND TART RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: PLUM-ALMOND TART | WILLIAMS SONOMA
From williams-sonoma.com
ALMOND AND PLUM TART - CHATELAINE.COM
From chatelaine.com
You'll also love