JEWELED PLUM TARTLETS
I developed these as a way to enjoy the seasonal plums in Michigan, shares Nicole Filizetti of Jacksonville, Florida. The red plums shine like jewels in creamy custard when they emerge from the oven.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine 1/2 cup flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Bake at 325° for 10 minutes or until set., Arrange plum slices in crusts. In another bowl, combine the egg yolk, milk, 2 teaspoons brown sugar and remaining flour. Spoon over plums; sprinkle with remaining brown sugar. , Bake for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Serve with ice cream.
Nutrition Facts : Calories 459 calories, Fat 26g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 320mg sodium, Carbohydrate 52g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
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.
EASY PLUM TART
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Lay the pastry on a floured surface and cut in half. Sprinkle one piece with the almonds and some sugar; lay the other piece on top. Press together with a rolling pin to make a 6-by-14-inch rectangle. Score a 1-inch border with a knife. Pierce the middle with a fork and make small slits with a knife. Transfer to a baking sheet lined with parchment paper, brush with water and bake until golden, 20 to 25 minutes. Cool on a rack.
- Stir 3/4 cup sugar, 2 tablespoons water and the lemon juice in a heavy pan. Cover and cook over medium-high heat just until the sugar melts. Uncover and cook, swirling the pan, until amber, about 5 minutes. Remove from the heat; add the plums, 3 tablespoons butter and the vanilla pod and seeds. Cook over low heat, tossing, until the plums are soft and the sauce thickens, about 20 minutes. Add the remaining 3 tablespoons butter and swirl to combine.
- Transfer the crust to a platter. Top with the plums and half of the sauce. Serve with ice cream and the remaining sauce on the side.
PLUM-ALMOND TARTLETS
Categories Egg Dessert Vegetarian Quick & Easy High Fiber Plum Almond Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Line rimmed baking sheet with parchment. Unfold pastry; cut into 4 squares. Set on sheet; pierce all over with fork. Sprinkle 1 tablespoon almond paste over each square, leaving 1/2-inch border. Place plum wedges atop pastry, leaving 1/2-inch border. Cut 1/2-inch slits around edges of tartlets. Brush edges with egg; sprinkle with raw sugar and almonds.
- Bring grated plums, jam, butter, sugar, and allspice to boil in small saucepan, stirring often. Brush 1/2 tablespoon plum sauce over plums on tartlets. Bake tartlets until golden, about 20 minutes. Serve with ice cream and remaining plum sauce.
JEWEL FRUIT TART
Pretty, fruit tart that is nice as a dessert or to go with brunch. Prep time includes 1 hour chill time for dough.
Provided by Karen From Colorado
Categories Dessert
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Beat together butter and 1/2 cup honey in a large bowl.
- Beat in egg, 1/2 t. vanilla and lemon juice.
- Sift flour into liquid ingredients, stir to mix.
- Form dough into a ball and chill for 1 hour.
- Pre-heat oven to 350 degrees.
- Butter a 12 inch pizza pan.
- Press cookie dough into pan, trimming edges; prick with fork.
- Bake on middle shelf for 15 to 20 minutes or until lightly browned.
- Cool Thoroughly in the pan.
- Beat together cream cheese, honey and vanilla; spread on cooled cookie crust.
- Arrange fruit in an attractive design.
- Heat apricot preserves in a small pan; brush lightly on top of fruit.
- Chill before serving.
Nutrition Facts : Calories 379, Fat 18.2, SaturatedFat 11.1, Cholesterol 70.5, Sodium 149, Carbohydrate 52.3, Fiber 3.9, Sugar 28, Protein 6.4
THE BEST PLUM AND ALMOND TART
We live in southern Turkey, where we get a plum glut every autumn. We also have a plentiful supply of almonds from the surrounding orchards. If you love Bakewell tart and you love plums, this is an absolute winner - it's like a very light, fruity version of the classic tart. I've yet to find someone who doesn't love it. Outside the plum season, you could make it with any fruit in season, or you could soak prunes or dried apricots in brandy or sherry overnight, before proceeding as below.
Provided by jaynepearson
Time 50m
Yield Serves 8
Number Of Ingredients 0
Steps:
- For the pastry. If using ready-made shortcrust, roll out as thinly as possible and line the tin. If making your own pastry, place flour and sugar in bowl of food processor, cut cold butter into small (1cm approx) cubes and add to dry ingredients. Process briefly until mix resembles breadcrumbs. Tip into bowl, add egg and cold water. Mix with knife until dough comes together. Knead very briefly just to bring mix to a smooth dough, wrap in cling film and refrigerate for at least 30 mins. (If you don't have a food processor, rub butter into flour until mix resembles breadcrumbs, then proceed as above).
- Remove dough from fridge. If it feels very cold and solid, leave for 10 or 15 minutes at room temperature until it yields a little to your touch. Roll out pastry as thinly as possible and line prepared tin. Reserve excess pastry for another day (you can freeze it - remember to label it sugar dough, not plain!) then return pastry case to fridge for at least half an hour.
- Halve and stone the plums.
- Once pastry has rested for half an hour, pre-heat oven to 190C, remove pastry case from fridge and place plums, cut side up (or other fruit), and evenly distributed, inside pastry case. Mix all filling ingredients together, beat well and pour over plums. Sprinkle over some flaked almonds and a tablespoon of sugar.
- Bake for approximately 35 minutes, turning if necessary, until the filling has risen above the plums and is a lovely deep golden brown. The flaked almonds should have slightly caramelised. If it looks a bit pale, leave for another five minutes and check again - it should be the colour of toffee. You can bake the tart earlier in the day or even the day before, just reheat in a moderate oven for about ten or 15 minutes (or, even better, if the oven has been on for the main course at a hot temperature, just put the tart in the oven when you turn the oven off and it will be perfect for dessert). Serve with thick cream, yoghurt, sour cream or ice cream.
PLUM TART
I found this recipe on another site and really like the contrast of the sweet dough and tart plums. The dough bakes up around the plums allowing them to become like a fruit filling.
Provided by Ms B.
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Grease and flour a 9-inch springform pan.
- Preheat oven to 350C.
- Cream 1 cup sugar and butter together; beat in eggs and vanilla.
- Sift dry ingredients and stir into batter.
- Spoon into prepared pan.
- Place plum halves, skin side up, on batter.
- Sprinkle with 2 tablespoons sugar and cinnamon, adjusting to tartness of the fruit.
- Bake for 1 hour.
- Best served warm with vanilla ice cream.
- This is also best served the day of baking as the moisture of the fruit can seep into dough and affect the texture of the tart; it still tastes great, though!
Nutrition Facts : Calories 268.1, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 161.2, Carbohydrate 42, Fiber 1.9, Sugar 30.5, Protein 3.2
YOGURT-PLUM PIE
A tart, jewel-toned plum jam tops this creamy dessert, supplying a lovely contrast in flavor and color. The yogurt filling has hints of vanilla and lemon zest. Graham crust made with whole-wheat flour rather than ground crackers is an earthy but faintly sweet backdrop.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Press crust mixture into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes. Cover edge with foil. Bake until beginning to dry out, about 15 minutes. Transfer to a wire rack; let cool completely. (Leave oven on.)
- Stir yogurt, vanilla seeds, and zest in a bowl. Stir in butter and yolks. Stir sugar, flour, and salt in a bowl; stir into yogurt mixture until smooth. Pour into crust.
- Bake, with foil covering edge of crust, until just set in center, 45 to 55 minutes. Transfer to a wire rack; let cool 1 hour. Spread jam over center of pie. Refrigerate at least 3 hours (up to overnight).
FRESH PLUM TART
This recipe is based upon one in a cookbook called "The Joy of Cooking" by Susie Weisenthal. This is one of the best tarts that I have ever tasted. Please use USA grown, California, ripe, plums in season. The black Santa Rosa plums work great for this. I use the kitchenaid for this.
Provided by petlover
Categories Tarts
Time 1h30m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1.Preheat Oven to 375°F.
- 2. Cream the butter in an electric mixer until fluffy.
- 3. Slowly add the sugar and mix until fluffy.
- 4.Add the almond paste and mix until the mixture is light and fluffy.
- 5. Add the flour and eggs and mix just until the dough gathers together.
- 6. Pat the dough into the bottom and up th sides of a 9" tart pan. Refrigerate 30 minutes.
- 7. Bake for 20-25 minutes : the shell should be a light golden.
- 8. Transfer the shell to a rack to coll.
- 9. Mix the plums, sugar, lemon juice and cornstarch together.
- 10.Place the fruit mix into the prepared shell.
- 11.Cover the edges of the tart with foil to prevent the edges from browning to quickly.
- 12. Place the tart on a baking sheet lined with parchment paper and bake at 375 F for 20-30 minutes or until the fruit is tender.
- 13. Transfer to rack to cool.
Nutrition Facts : Calories 400.1, Fat 15.7, SaturatedFat 8.1, Cholesterol 92.5, Sodium 26.8, Carbohydrate 61.6, Fiber 2.8, Sugar 40.9, Protein 6
GERMAN PLUM TART
The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too. -Helga Schlape, Florham Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate., Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.
Nutrition Facts : Calories 237 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
RUSTIC PLUM TART
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
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.
PLUM ALMOND TARTLETS
Provided by Ruth Cousineau
Categories Food Processor Dessert Bake Plum Almond Amaretto Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Make pastry dough:
- Blend together flour, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 3 tablespoons ice water and gently stir with a fork until incorporated. Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
- Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together, with a pastry scraper if you have one, and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Macerate plums while dough chills:
- Toss plums with 2 tablespoons sugar in a bowl and let stand at room temperature 1 hour.
- Prepare filling and make tartlets:
- Pulse almonds with flour, salt, and remaining 1/3 cup sugar in a food processor until very finely chopped, then add butter, egg, and Amaretto (if using), pulsing until just blended.
- Roll out dough into a 15-inch round (about 1/8 inch thick) on a floured surface with a floured rolling pin. Cut out 6 (5-inch) rounds and fit each round into a tartlet pan (don't trim). Prick bottoms all over with a fork and chill shells until firm, about 15 minutes.
- Preheat oven to 375°F with rack in middle.
- Drain plums, discarding juices. Divide almond filling among tartlet shells and arrange plums over it. Put pans on a baking sheet and bake until crust and filling are golden and plums are tender, 35 to 45 minutes. Cool tartlets completely in pans on a rack before unmolding. Just before serving, dust with confectioners sugar.
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