Best Plum Almond Pastry Recipes

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PLUM TART WITH ALMOND PASTRY CRUST



Plum Tart with Almond Pastry Crust image

Provided by Ellie Krieger

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 15

6 ripe but firm plums, about 1 1/2 pounds
2 teaspoons sugar
1/4 teaspoon cinnamon
1/2 teaspoon lemon juice
Heaping 1/3 cup unsalted blanched almonds
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 or strawberry preserves
2 teaspoons water

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.

PLUM & ALMOND PASTRY



Plum & almond pastry image

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

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

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

PLUM TART WITH ALMOND PASTRY CRUST



Plum Tart With Almond Pastry Crust image

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

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

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.

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