Best Fresh Plum Flan Recipes

ITALIAN PLUM TART

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

PLUM TART

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.

BELGIAN PLUM FLAN

Steps:

• Place water & caster sugar in a lrg saucepan. Bring to a boil, stirring. Then add plums & mix well.
• Reduce heat & cook for 5-10 min till plums are just tender, but still intact. Remove from heat & allow to cool.
• In a lrg mixing bowl, beat together the granulated sugar & egg yolks till pale & thick. Whisk in the flour till smooth.
• Gradually add boiling milk in a steady stream, whisking constantly.
• Transfer to a saucepan & slowly heat to near boiling point, stirring constantly. Cont to cook for a further 2 min, stirring all the time.
• Remove from the heat, beat in the butter & vanilla extract. Then stand the saucepan in cold water & cont to stir till cooled.
• Once cold, pour the creme into the pastry case. Then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the crème. Set aside.
• In a small saucepan, melt jam w/the lemon juice over a low heat, mixing well.
• Brush the apricot mixture over the top of the plums to glaze them. Then refrigerate to get completely cold before serving.

FRESH PLUM FRANGIPANE TART

Steps:

• Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.
• Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature.
• For filling:
• Blend all ingredients except plums in processor until almonds are finely ground. Spread frangipane filling in prepared crust.
• Place plum halves, skin side up, on work surface. Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end). Press gently to fan slices. Repeat with remaining plum halves. Place fanned plums, skin side up, atop frangipane; press gently to anchor.
• Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes. Remove tart from baking sheet; transfer to rack.
• For glaze:
• Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils. Strain glaze into small bowl. Brush glaze generously over plums. Cool tart completely. (Tart can be prepared 8 hours ahead. Let stand at room temperature.)
• Push pan bottom up to free tart from pan. Cut tart into wedges and serve.