Pate Sucree For Plum Tart Recipes

Steps:

• For the pâte sucrée: Place butter and powdered sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on low/medium speed soft and creamy, 1-2 minutes. Add the almond flour followed by the all-purpose flour and mix for another 1-2 minutes. Crack the egg into a bowl then add to the dough and mix for 30 seconds (dough may look "broken" which is okay). Cut 1/4 of the the vanilla bean in half and scrape the seeds into the mixture and continue beating for 30 for seconds to distribute the beans. Transfer dough to a work surface and shape into a 4 by 6 rectangle, ¾-inch thick. Wrap in plastic and chill 1-1 ½ hours until firm.
• Pre-heat oven to 350 degrees F.Line a sheet pan with parchment paper. Roll out the dough on a lightly floured surface and place into a 8 ¾-inch tart ring (note: there will be extra dough which you can roll out for a smaller tart). Freeze for 30 minutes.
• For the almond cream: Place butter and powdered sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on low/medium speed until butter is soft and creamy. Split the remaining vanilla bean and add to the cream mixture. Crack the egg into a small bowl and add to the cream mixture. In another small bowl, mix both flours, then add to the almond cream and mix to combine. Transfer to a container and set aside.
• For the tart: Spread the almond cream into the bottom of the tart shell. Cut plums into ⅛-inch wedges. Arrange a ring of plum slices, facing the same direction and each one overlapping the previous slice by about two-thirds, around the edge of the tart shell. Continue with a second ring that slightly overlaps the first. Arrange the remaining slices to fill the center of the tart. Add as many plums as you can because they will shrink when baking.Bake 1 hour until crust is browned, filling is set and plums are soft and juicy. Cool completely and serve.

Steps:

• On a lightly floured work surface, roll out dough to a 12-inch round, about 1/4-inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch round fluted tart pan with a removable bottom, pressing into edges. Using a sharp paring knife, trim dough flush with pan. Chill tart shell until firm, about 30 minutes.
• Preheat oven to 375 degrees. Prick bottom of dough all over with a fork. Line with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, about 40 minutes. Remove parchment paper and weights; continue baking until deep golden all over, 10 to 15 minutes. Cool tart shell completely on wire rack.
• Meanwhile, place heavy cream and sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form. Working in batches, gently fold whipped cream into pastry cream; set aside.
• Place jelly or jam in a small saucepan over medium-low heat, stirring, until melted and smooth. Set glaze aside to cool slightly.
• Spoon pastry cream mixture into cooled tart shell and spread evenly with an offset spatula. Top with berries; brush berries with glaze. Tart is best served the day it is made.

Steps:

• Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. Add yolk; pulse. With machine running, add ice water in a slow, steady stream through feed tube; process until dough just holds together (no longer than 30 seconds). Shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days)

Steps:

• In a food processor, pulse flour, sugar, and salt until combined. Add butter, and process until mixture resembles coarse meal, 8 to 10 seconds.
• In a small bowl, beat together egg yolks and ice water. With machine running, pour egg-yolk mixture in a steady stream through the feed tube; process until dough just holds together when pinched, 10 to 15 seconds.
• Divide dough in half. Flatten each half into a disk; wrap in plastic. Refrigerate dough at least 1 hour or overnight or freeze up to 1 month.

Steps:

• Preheat oven to 375 degrees. Make the frangipane: In the bowl of a food processor, combine butter and sugar. Process until smooth. Add eggs, salt, and almond extract. Pulse to combine. Add almond and all-purpose flours, and process until a fine paste forms. Set aside.
• On a lightly floured surface, roll pate sucree dough into a 12-inch circle. Fit circle into a 10-inch tart tin with a removable bottom, being careful not to stretch dough too thin. Spread 3 tablespoons jam into bottom of lined tart tin.
• Transfer frangipane to a pastry bag fitted with a 1/2-inch tip. Pipe evenly over jam. Arrange plum wedges over frangipane in a circular pattern, closely overlapping wedges and completely covering frangipane. Sprinkle with sugar. Bake until crust is golden and plums are cooked through and beginning to caramelize, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack, and let cool.
• In a small saucepan, melt remaining 3 tablespoons jam. Brush evenly over cooled tart. Serve at room temperature.

Steps:

• In the bowl of a food processor, combine flour, sugar, and salt. Add butter and yolk and process until mixture resembles a coarse meal, approximately 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl; using a pastry blender or two table knives, cut in butter until mixture resembles coarse meal.)
• With the machine running, gradually add water through the feed tube. Process just until dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
• Turn dough out onto a large piece of plastic wrap. Grasping the ends of the plastic wrap with your hands, press dough into a flat circle with your fists. This makes rolling easier than if the pastry is chilled as a ball. Wrap dough in plastic and chill for at least an hour.

Steps:

• Heat oven to 375 degrees. Line a baking sheet with parchment paper, and set a 4 1/2-by-14-inch bottomless tart form on top. Set the baking sheet aside.
• On a clean work surface, roll out pate sucree to a 7 1/2-by-17-inch rectangle, about 1/8 inch thick. Roll the rectangle onto pin; unroll over form; let extra dough hang over edge. Using knuckles, fit dough into form.
• Crumble almond paste evenly over dough, and sprinkle flour evenly over almond paste. Arrange sliced plums in a fish-scale pattern on top of the dough; sprinkle plums with sugar.
• Fold overhanging dough over plums; tear, creating a 1-inch free-form edge. Transfer the baking sheet to the refrigerator; chill dough 10 to 15 minutes.
• In a small bowl, combine egg yolk and cream; beat lightly. Brush chilled pastry with egg wash.
• Bake until crust is golden brown and fruit bubbles, about 35 minutes. Transfer tart to a wire rack.
• In a small saucepan, combine jam and 2 tablespoons water. Set pan over medium heat, and cook until warm. Remove pan from heat, and pass glaze through a sieve; discard any solids. Brush warm glaze over plums in tart. Let glaze cool slightly, remove tart form, and serve.