PLUM TART WITH ALMOND PASTRY CRUST
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 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 TART WITH ALMOND PASTRY CRUST
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
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 TART
Steps:
- Make crust:
- Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.
- Bake crust until pale golden, about 30 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature.
- Make filling:
- Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons framboise. Process until batter forms. Pour filling into crust. Arrange plums atop filling. Bake until plums are tender and filling is golden and set, about 50 minutes.
- Melt jelly with remaining 2 teaspoons framboise in heavy small saucepan over medium-low heat. Brush jelly mixture over plums. Cool tart. Serve at room temperature with whipped cream, if desired.
ALMOND AND PLUM TART
A very light cake perfect to have with a cup of freshly brewed coffee! This recipe is based on a recipe that my dear Mother passed on to me - the only difference between the 2 recipes is the addition of almond essence and slithered almonds.
Provided by Karin...
Categories Dessert
Time 30m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add eggs - one at a time and beat well.
- Add the warm water and almond essence.
- Add sifted flour and baking powder.
- Stir well to make a mixture that will spread evenly in 20cm diameter tin.
- Sprinke with slithered almonds.
- Arrange sliced plums on top.
- Sprinkle with sugar.
- Bake in the oven for approx 20 minutes at 160'C.
THE BEST PLUM AND ALMOND TART
We live in southern Turkey, where we get a plum glut every autumn. We also have a plentiful supply of almonds from the surrounding orchards. If you love Bakewell tart and you love plums, this is an absolute winner - it's like a very light, fruity version of the classic tart. I've yet to find someone who doesn't love it. Outside the plum season, you could make it with any fruit in season, or you could soak prunes or dried apricots in brandy or sherry overnight, before proceeding as below.
Provided by jaynepearson
Time 50m
Yield Serves 8
Number Of Ingredients 0
Steps:
- For the pastry. If using ready-made shortcrust, roll out as thinly as possible and line the tin. If making your own pastry, place flour and sugar in bowl of food processor, cut cold butter into small (1cm approx) cubes and add to dry ingredients. Process briefly until mix resembles breadcrumbs. Tip into bowl, add egg and cold water. Mix with knife until dough comes together. Knead very briefly just to bring mix to a smooth dough, wrap in cling film and refrigerate for at least 30 mins. (If you don't have a food processor, rub butter into flour until mix resembles breadcrumbs, then proceed as above).
- Remove dough from fridge. If it feels very cold and solid, leave for 10 or 15 minutes at room temperature until it yields a little to your touch. Roll out pastry as thinly as possible and line prepared tin. Reserve excess pastry for another day (you can freeze it - remember to label it sugar dough, not plain!) then return pastry case to fridge for at least half an hour.
- Halve and stone the plums.
- Once pastry has rested for half an hour, pre-heat oven to 190C, remove pastry case from fridge and place plums, cut side up (or other fruit), and evenly distributed, inside pastry case. Mix all filling ingredients together, beat well and pour over plums. Sprinkle over some flaked almonds and a tablespoon of sugar.
- Bake for approximately 35 minutes, turning if necessary, until the filling has risen above the plums and is a lovely deep golden brown. The flaked almonds should have slightly caramelised. If it looks a bit pale, leave for another five minutes and check again - it should be the colour of toffee. You can bake the tart earlier in the day or even the day before, just reheat in a moderate oven for about ten or 15 minutes (or, even better, if the oven has been on for the main course at a hot temperature, just put the tart in the oven when you turn the oven off and it will be perfect for dessert). Serve with thick cream, yoghurt, sour cream or ice cream.
PLUM ALMOND TART WITH PLUM COMPOTE
Steps:
- To make the crust, place the almonds in a food processor and pulse until coarsely ground. Place in a bowl and toss with the flour. Use an electric mixer to beat the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary. Add the egg, lemon zest and salt. Add the flour mixture and begin mixing on low speed; then raise the speed just until the flour is incorporated.
- Turn the dough out on a lightly floured surface and gently knead into a ball. Flatten, wrap in plastic and refrigerate for 2 hours.
- Line 2 baking sheets with parchment paper. Divide the dough into 8 equal pieces. On a lightly floured surface, roll 1 piece into a 5 1/2-inch circle (the dough breaks easily but can be pressed back together). Use a 5-inch round (cup, plate or cardboard) as a guide to cut the dough into a 5-inch circle. With a wide spatula, transfer to 1 of the baking sheets. Repeat with the remaining dough, placing the circles 2 inches apart. Refrigerate 30 minutes.
- Preheat the oven to 350 degrees. Bake the crusts until lightly golden, about 10 to 12 minutes. Set aside to cool.
- To make the filling, place the whole almonds and 1 teaspoon of sugar in a food processor and pulse until ground. Place in a bowl and stir in the 1/2 cup of sugar, eggs and lemon zest. Set aside.
- Halve and pit the plums. Cut each half into 5 or 6 thin wedges. Spread the filling over the crusts, leaving a 1/2-inch border. Arrange the plums in a circular pattern over the filling. Sprinkle with 1/2 teaspoon of sugar and a few sliced almonds over each tart. Bake until the plums are lightly caramelized, about 20 minutes.
- Meanwhile, to make the compote, scrape the seeds from the vanilla bean. Place the pod and seeds in a small saucepan with the plums and sugar. Cook over low heat, stirring often, until the compote is thick, about 20 minutes. Keep warm.
- To serve, place a warm tart on each of 8 plates and surround with the warm compote.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 16 grams, Carbohydrate 76 grams, Fat 31 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 12 grams, Sodium 146 milligrams, Sugar 46 grams, TransFat 1 gram
PLUM & ALMOND TART
Categories Fruit Dessert Bake Fourth of July Quick & Easy Healthy
Yield 8 slices
Number Of Ingredients 8
Steps:
- To make the 'frangipani' - cream butter and sugar. Mix in almonds and eggs and essence. Blind bake pastry in a 24cm pie dish. Pour in frangipani. Arrange plums cut side down. Sprinkle with cassonade sugar. Bake for 30 minutes at 200 celsius.
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