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
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
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
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
PLUM & ALMOND CRUMBLE SLICE
A buttery traybake, full of new-season fruit and spice
Provided by Jane Hornby
Categories Afternoon tea, Buffet, Dessert, Snack
Time 1h20m
Yield Cuts into 16 slices
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a 20 x 30cm baking tin with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.
- Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins.
- To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.
- Top with the plum pieces and a little extra caster sugar and cinnamon. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.
Nutrition Facts : Calories 360 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.37 milligram of sodium
More about "the best plum and almond tart recipes"
ITALIAN PLUM AND ALMOND CAKE RECIPE
From bonappetit.com
4.9/5 (27)Estimated Reading Time 4 minsServings 8
- Whisk flour, almond meal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat butter, granulated sugar, and brown sugar in a large bowl until pale and creamy, about 4 minutes. Add eggs one at a time, mixing well to incorporate after each addition, then add orange zest and vanilla paste and beat until fully incorporated, about 3 minutes. Reduce speed to low and gradually add dry ingredients; beat just until smooth and no lumps remain, about 30 seconds.
- Scrape batter into prepared pan and arrange plums, cut side down, on top of batter, taking care not to push the plums into the batter (the batter will rise as it bakes, slightly submerging them). Sprinkle demarara sugar over and bake cake until top is golden brown, plums are very soft, and a tester inserted into the center comes out clean, 50–60 minutes. Transfer to a wire rack and let cake cool in pan at least 30 minutes. Run a sharp knife around sides of pan to loosen cake. Carefully invert cake onto a rimmed baking sheet, then invert again onto a platter or cake stand. Dust with powdered sugar just before serving.
PLUM AND ALMOND TART WITH HOMEMADE PASTRY
From kitchensanctuary.com
4.9/5 (10)Total Time 1 hr 30 minsCategory DessertCalories 375 per serving
- First make the pastry. Mix together the flour, salt and confectioners' sugar. Add in the softened butter and egg yolks. Mix together until just combined (I like to use my hands for this). Roll into a log (it will be sticky) and wrap in clingfilm. Place in the fridge for 1 hour.
- For the frangipane, place the butter and sugar in a large bowl and beat it together with a wooden spoon for a couple of minutes – until it goes paler. Stir in the eggs until mixed, then stir in the ground almonds, flour, almond extract and vanilla extract. Cover and place in the fridge until you’re ready to use it.
- Now it's time to assemble. Preheat the oven to 160c/320f and have a 30cm flan tin - with removable base- ready. Take the pastry out of the fridge and slice into 1/2cm slices. Arrange over the bottom and sides of the tin, then squash the pastry together so there are no gaps. Make sure you squash the pastry into the ridges on the sides of the tin. You may have a little leftover pastry.
- Trim the edges until they’re flush with the edge of the pan and place back in the fridge for 10 minutes whilst you slice the plums.
PLUM ALMOND TART | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
FRENCH ALMOND PLUM CAKE
From daringgourmet.com
ALMOND TARTS RECIPE
From kingarthurbaking.com
PLUM AND ALMOND TART RECIPE - BBC FOOD
CLASSIC PLUM AND ALMOND TART RECIPE
From thespruceeats.com
4.3/5 (24)Total Time 1 hr 15 minsCategory Dessert, CakeCalories 622 per serving
PLUM AND ALMOND TART RECIPE - BBC FOOD
From test.bbc.co.uk
ALMOND CREAM AND PLUM TART RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
ALMOND-PLUM TART RECIPE
From recipes.net
PLUM TART WITH ALMOND FILLING FOR TWO - DESSERT FOR TWO
From dessertfortwo.com
PLUM AND ALMOND FRANGIPANE TART - FRESH FOOD IN A FLASH
From freshfoodinaflash.com
PLUM AND ALMOND TART | EASY DESSERT RECIPES | SUMMER DESSERTS
From redonline.co.uk
VERA'S PERFECT PLUM AND ALMOND TART: A TASTE OF MUNSTER VALES IRELAND
From thesweetwanderlust.com
PLUM CUSTARD TART RECIPE- THE BOSSY KITCHEN
From thebossykitchen.com
PLUM AND ALMOND TART | CANADIAN LIVING
From canadianliving.com
STICKY PLUM AND ALMOND TART RECIPE
From waitrose.com
PLUM AND ALMOND TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
PLUM TART WITH ALMOND CRUST…YOU’LL BE PLUM CRAZY FOR THIS …
From thepieacademy.com
INA GARTEN USES AN UNEXPECTED FRUIT TO MAKE THIS ITALIAN …
From sheknows.com
PLUM FRANGIPANE TART | EMMA DUCKWORTH BAKES
From emmaduckworthbakes.com
You'll also love