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 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.
PLUM AND FRANGIPANE TART
Frangipane is a creamy custard made of ground nuts, butter, sugar and eggs. It's often spread under fruit in tarts and galettes, over a layer of jam in a Bakewell tart, or tucked into a puff pastry crown to make a classic pithivier. It is most often made with almonds, but pistachios, hazelnuts and pecans (or even a mix of them!) are tasty substitutes. Almond flour is used in place of whole nuts in this recipe so that the mixture comes together without any special machinery - just a bowl and a spoon. Store-bought puff pastry makes this dessert even easier to pull together.
Provided by Samantha Seneviratne
Categories pastries, pies and tarts, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
- Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
- While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
- In a small bowl, combine the granulated sugar and cardamom.
- When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
- Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
- Transfer to a rack to cool slightly. Serve warm or at room temperature.
PLUM TART
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums. Use the same formula for peaches, apricots and figs when those fruits are in season. The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly. If you don't, the fruit will collapse in the shell as it bakes, and it will lose a lot of liquid, which could make the pastry shell soggy. Another way to prevent the shell from becoming soggy is to line it with crumbs of one kind or another - they can be cookie crumbs or breadcrumbs, crumble topping or streusel, that will absorb the juice from the fruit.
Provided by Martha Rose Shulman
Categories pies and tarts, dessert
Time 1h
Yield 1 9-inch tart (8 servings)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
- Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
- Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack.
- Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 153 milligrams, Sugar 17 grams
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
PLUM TART
We have a plum tree in our yard, and some years it's so full of fruit that its branches have to be propped up. I always make one or two tarts to freeze for later.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 381 calories, Fat 14g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 164mg sodium, Carbohydrate 58g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.
PLUM TART
Provided by Moira Hodgson
Categories weekday, dessert
Time 50m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Cut the plums in half down the indentation and twist the halves in opposite directions. Pull apart and remove the stones. Slice the halves into thirds and set aside.
- Arrange the plums in a circle around the tart shell, letting the slices overlap slightly. Place the tart in the oven and bake for 30 to 40 minutes, until the pastry is golden brown.
- Meanwhile, simmer the sugar in the port with the vanilla bean over medium heat until you have a thick glaze. When the tart has cooked, cool and pour the warm glaze over the plums. Serve warm, with vanilla ice cream.
Nutrition Facts : @context http, Calories 195, UnsaturatedFat 4 grams, Carbohydrate 28 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 118 milligrams, Sugar 11 grams
More about "plumportraittart recipes"
THE BEST (AND WORST) FOODS FOR PANCREATITIS PAIN - CLEVELAND CLINIC
From health.clevelandclinic.org
FOODS THAT FIGHT INFLAMMATION - HARVARD HEALTH
From health.harvard.edu
FOOD PLATING: EASY FOOD PRESENTATION & PLATING TECHNIQUES
From webstaurantstore.com
30 FOODS THAT MAKE YOU POOP FOR CONSTIPATION RELIEF - EAT THIS …
From eatthis.com
FOODS THAT RAISE TESTOSTERONE NATURALLY - VERYWELL
From verywellhealth.com
95+ WORDS TO DESCRIBE FOOD WHEN YUMMY JUST ISN'T STRONG ENOUGH
From scarymommy.com
POTASSIUM RICH FOODS - 35 FOODS HIGH IN POTASSIUM - WEBMD
From webmd.com
25 SAFE FOODS FOR RATS AND 20 TO AVOID AS THEY ARE DANGEROUS!
From squeaksandnibbles.com
PLUM AND ALMOND TART RECIPE - BBC FOOD
From bbc.co.uk
FOODS FOR CONSTIPATION: LIST OF FOODS AND WHAT TO AVOID
From verywellhealth.com
57 FOODS THAT START WITH T - WHATEATLY
From whateatly.com
11 HIGH CHOLESTEROL FOODS — WHICH TO EAT, WHICH TO AVOID
From healthline.com
FOOD SECURITY UPDATE - WORLD BANK
From worldbank.org
THE 7 BEST CAT FOODS FOR URINARY TRACT HEALTH IN 2022
From thesprucepets.com
GERD DIET: FOODS THAT HELP WITH ACID REFLUX (HEARTBURN)
From hopkinsmedicine.org
12 FOODS TO AVOID WITH ARTHRITIS - VERYWELL HEALTH
From verywellhealth.com
THE 17 BEST FOODS TO RELIEVE CONSTIPATION - HEALTHLINE
From healthline.com
50 FOODS TO AVOID WITH HIGH BLOOD PRESSURE - MEDICAL NEWS TODAY
From medicalnewstoday.com
FOODS THAT INCREASE URIC ACID - VERYWELL HEALTH
From verywellhealth.com
PLUM CUSTARD TART RECIPE- THE BOSSY KITCHEN
From thebossykitchen.com
FOODS YOU SHOULD NEVER EAT WHEN YOU'RE CONSTIPATED
From verywellhealth.com
WHAT IS BUTYRATE AND IS IT FOUND IN ANY FOODS? | LIVESTRONG
From livestrong.com
THE 13 WORST FOODS FOR YOUR SKIN (AND WHAT TO EAT INSTEAD)
From livestrong.com
PLUM PORTRAIT TART RECIPE - FOOD.COM
From food.com
BEST PREPPER FOODS YOU CAN FIND IN THE SUPERMARKET
From primalsurvivor.net
PANCREATITIS DIET: FOODS TO EAT AND AVOID - HEALTHLINE
From healthline.com
LIST OF FOODS TO EAT WHEN YOU HAVE H. PYLORI | LIVESTRONG
From livestrong.com
BEST FOODS TO EAT AND AVOID ON AN UPSET STOMACH
From medicalnewstoday.com
14 FOODS THAT CAN HELP YOU POOP AND RELIEVE CONSTIPATION
From medicalnewstoday.com
117 FOODS THAT START WITH P - WHATEATLY
From whateatly.com
HIGH BLOOD PRESSURE DIET: FOODS TO EAT & TO AVOID
From my.clevelandclinic.org
CONSTIPATION DIET: FOODS TO EAT (AND AVOID) WHEN CONSTIPATED
From doctorshealthpress.com
DIVERTICULITIS DIET: FOODS TO EAT, AVOID, AND MORE - HEALTHLINE
From healthline.com
8 FOODS HIGH IN NITRATES AND WHY YOU SHOULD AVOID THEM
From webmd.com
THE SIRTFOOD DIET: A DETAILED BEGINNER'S GUIDE - HEALTHLINE
From healthline.com
PLUM TART RECIPE | REAL SIMPLE
From realsimple.com
PLUM PORTRAIT TART RECIPE -SUNSET MAGAZINE
From sunset.com
CHOLESTEROL: TOP FOODS TO IMPROVE YOUR NUMBERS - MAYO CLINIC
From mayoclinic.org
9 FOODS HIGH IN TRYPTOPHAN AND WHY YOU NEED IT - WEBMD
From webmd.com
A LIST OF 112 FOODS HIGH IN OXALATE (OXALIC ACID)
From nutritionadvance.com
BEST DOG FOOD FOR SENSITIVE STOMACH 2022 | DOG FOOD ADVISOR
From dogfoodadvisor.com
LOW-RESIDUE DIET: FOODS, MENUS, AND MORE - WEBMD
From webmd.com
You'll also love