Plum Tart With Almond Pastry Crust Recipes

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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



Plum Almond Tart image

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

1/2 cup/113 grams unsalted butter (1 stick) or 1/2 cup solid coconut oil, at room temperature
3/4 cup/94 grams confectioners' sugar
Pinch of fine sea salt
1 vanilla bean, seeds scraped
1 large egg
1 1/2 cups/187 grams all-purpose flour
3/4 cup/120 grams blanched almonds
2 tablespoons all-purpose flour
1/2 cup/113 grams unsalted butter (1 stick) or coconut oil at room temperature
1 cup/120 grams confectioners' sugar
Pinch of fine sea salt
1 large egg plus 1 egg yolk
About 1 1/2 pounds/680 grams Italian plums or other flavorful, colorful plums
A few pinches of turbinado or other textured raw sugar

PLUM TART

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6



Plum Tart image

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.

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

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



Rustic Plum Tart image

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.

1 cup all purpose flour (spooned and leveled), plus more for work surface
1/4 cup fine yellow cornmeal
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 1/2 pounds red plums, quartered, pitted, and sliced 1/4-inch thick
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg yolk, mixed with 1 teaspoon water (egg wash)

PLUM TART WITH ALMOND PASTRY CRUST

This is the most simple and organic looking tart that I have seen. The plums are left whole and are placed inside the almond pastry shell. I will post a picture soon, but the recipe was taken from Healthy Eating with Ellie Krieger.

Provided by Pikake21

Categories     Tarts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15



Plum Tart With Almond Pastry Crust image

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.

6 ripe but firm plums, about 1 1/2 pounds
2 teaspoons sugar
1/4 teaspoon cinnamon
1/2 teaspoon lemon juice
1/3 cup unsalted blanched almond
1 cup whole wheat pastry flour
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup sugar
2 tablespoons chilled butter, cubed
2 tablespoons canola oil
1 egg white
1 tablespoon seedless raspberry preserves or 1 tablespoon strawberry preserves
2 teaspoons water

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



German Plum Tart image

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.

1/2 cup butter, softened
4 tablespoons sugar, divided
1 large egg yolk
3/4 to 1 cup all-purpose flour
2 pounds plums, quartered (about 4 cups)

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



The best plum and almond tart image

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 AND ALMOND TART

Make and share this Plum and Almond Tart recipe from Food.com.

Provided by teresas

Categories     Tarts

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 12



Plum and Almond Tart image

Steps:

  • Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.
  • Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.
  • Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.
  • Meanwhile halve and seed plums, drain on absorbent paper.
  • Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.
  • Combine extra sugar and cinnamon thoroughly.
  • Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.
  • Bake in 375°F oven about 50 minutes or until golden brown.
  • Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.

Nutrition Facts : Calories 386.6, Fat 22.1, SaturatedFat 8.4, Cholesterol 74.5, Sodium 170.3, Carbohydrate 43.8, Fiber 4.3, Sugar 26.6, Protein 7.3

1 cup flour, all purpose
6 tablespoons butter
1 egg yolk
1 tablespoon water, approximately
2 (16 1/2 ounce) cans purple plums, drained
1 cup almonds, ground
1/2 cup granulated sugar
2 teaspoons lemon rind, grated
1 egg, lightly beaten
2 tablespoons butter
1 tablespoon granulated sugar, extra
2 teaspoons cinnamon

PLUM & ALMOND PASTRY

This open fruit tart looks and tastes fantastic for very little effort - frangipane flavours complement sugar plums

Provided by Sara Buenfeld

Categories     Dessert, Dinner

Time 30m

Number Of Ingredients 5



Plum & almond pastry image

Steps:

  • Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.
  • Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.

Nutrition Facts : Calories 408 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

320g all-butter puff pastry sheet
4 tbsp ground almond
800g plum , halved and stoned
25g flaked almond
3 tbsp caster sugar , plus extra to serve

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From thecookingglobetrotter.com


PLUM ALMOND TART - NOW FROM SCRATCH
Assemble and Bake. Preheat the oven to 350° and get the tart crust back out of the fridge. Carefully remove the parchment paper and use a knife to trim off any excess crust that might be hanging over the tart tin. Scoop the frangipane filling into the tart crust and smooth it around until it …
From nowfromscratch.com


PLUM CUSTARD TART RECIPE- THE BOSSY KITCHEN
This will fit into a 9-inch pan. Trim away excess. Sprinkle walnuts on the dough. Arrange the plum slices in a circle. Pour the custard mixture right over the plums and place small pieces of butter on top of the tart. Bake for 40-45 minutes until the pastry is golden, the fruit tender, and the custard set.
From thebossykitchen.com


PLUM TART WITH ALMOND AND OLIVE OIL CRUST RECIPE
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From vegetariantimes.com


PLUM & ALMOND CUSTARD TART | EDIBLETCETERA – FAST & FABULOUS FOOD
For the almond pastry cream filling: 2 cups (500ml) of full cream milk or half & half. A vanilla bean, split lengthwise. 2.3oz (66g) of white sugar. 1.5oz (40g) of all-purpose/plain flour. 2 large eggs. 1/2 teaspoon of pure almond extract. Action: Make the pastry 24 hrs ahead if you can. Start by combining the flour, sugar and salt in a ...
From edibletcetera.com


PASTRY AFFAIR | PLUM ALMOND TART
Beat in the eggs, vanilla extract, almond extract, and salt. Stir in the almond flour until uniform. Spread the filling evenly into the tart shell with an offset spatula. Place the plum slices upright in the filling and press down gently. Bake for 50-60 minutes, or until the almond filling is baked through and appears lightly browned.
From pastryaffair.com


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