PLUM TARTS WITH HONEY AND BLACK PEPPER
Categories Dessert Kid-Friendly Apricot Peach Plum Spring Summer Healthy Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Cut pastry into six 4" squares, place on a parchment-lined baking sheet, and prick all over with a fork. Top with plums, leaving a 1/2" border. Sprinkle with sugar; season with a few grinds of pepper.
- Bake tarts, rotating pan halfway through, until edges of pastry are puffed and golden brown, 25-30 minutes. Drizzle with honey and sprinkle with salt just before serving.
- Do ahead: Tarts can be baked 4 hours ahead. Keep at room temperature.
PUMPKIN SPICED BUTTER TARTS WITH WHIPPED CREAM CHEESE RECIPE BY TASTY
Here's what you need: butter, brown sugar, egg, corn syrup, nutmeg, allspice, ginger, clove, cinnamon, pumpkin puree, pecan, crescent dough, cream cheese, whipping cream, vanilla extract, salt
Provided by SpongeTowels
Categories Bakery Goods
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a large mixing bowl, whisk together the butter and brown sugar for 2- 3 minutes. Add the egg and whisk to combine, then add the corn syrup followed by the spices. Whisk well to combine, then add the pumpkin puree, followed by the pecans, then whisk again to fully incorporate. Set mixture aside.
- Preheat your oven to 350⁰F. On a floured surface, divide your pre-made crescent dough into 6 even pieces. Using a roller, flatten each piece into a circle. Place each circular piece of dough into a muffin tin and flatten up against the sides. Fill each evenly with approximately ¼ cup of the butter tart mixture. Place in the oven and bake for 22 - 25 minutes. Remove and allow to cool slightly.
- While the butter tarts are cooling, make your whipped cream cheese. In a large mixing bowl, combine the cream cheese, whipping cream, vanilla extract, and salt. Whisk well until the mixture thickens and is fully incorporated. While the butter tarts are still a bit warm, remove them from the muffin tins and top with the whipped cream cheese. Enjoy!
- Note: This butter tart mixture works well in a pre-made pie crust as well. Place all of the butter tart mixture into a pre-made pie shell, then paint the edges with egg wash. Bake at 350⁰F for 40 minutes, cool slightly, then top with the same whipped cream cheese.
Nutrition Facts : Calories 633 calories, Carbohydrate 45 grams, Fat 49 grams, Fiber 1 gram, Protein 7 grams, Sugar 24 grams
COUNTRY-STYLE PLUM TART
Categories Dairy Fruit Dessert Bake Plum Summer Jam or Jelly Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add water by tablespoonfuls and process just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. (Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling.)
- Preheat oven to 375°F. Roll out dough on large sheet of floured parchment paper to 1/4-inch-thick round. Trim dough to 14-inch diameter. Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet).
- Make filling:
- Mix plums, jam, vanilla, and allspice in large bowl. Mound plum mixture in center of dough, leaving 3-inch border. Sprinkle fruit with 2 tablespoons sugar. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Bush dough with beaten egg. Sprinkle dough with 1 tablespoon sugar.
- Bake tart until crust is brown and filling bubbles, about 45 minutes. Transfer baking sheet to rack and cool tart slightly, about 20 minutes. Slide metal spatula under all sides of crust to free from parchment. Using large tart pan bottom as aid, transfer tart to platter. Serve warm or at room temperature with frozen yogurt.
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