BAREFOOT CONTESSA'S PLUM TART
Make and share this Barefoot Contessa's Plum Tart recipe from Food.com.
Provided by Juenessa
Categories Tarts
Time 1h
Yield 1 9 1/2 inch tart
Number Of Ingredients 6
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 inches
- 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.
- **Cooling time is not included in cooking time.
Nutrition Facts : Calories 3794.7, Fat 204.5, SaturatedFat 94.9, Cholesterol 555.2, Sodium 97.2, Carbohydrate 467.8, Fiber 25.3, Sugar 252, Protein 49.4
PLUM TART
Provided by Ina Garten
Categories dessert
Time 1h5m
Yield 1 (9 1/2-inch) tart
Number Of Ingredients 6
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.
EASY PLUM TART
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Lay the pastry on a floured surface and cut in half. Sprinkle one piece with the almonds and some sugar; lay the other piece on top. Press together with a rolling pin to make a 6-by-14-inch rectangle. Score a 1-inch border with a knife. Pierce the middle with a fork and make small slits with a knife. Transfer to a baking sheet lined with parchment paper, brush with water and bake until golden, 20 to 25 minutes. Cool on a rack.
- Stir 3/4 cup sugar, 2 tablespoons water and the lemon juice in a heavy pan. Cover and cook over medium-high heat just until the sugar melts. Uncover and cook, swirling the pan, until amber, about 5 minutes. Remove from the heat; add the plums, 3 tablespoons butter and the vanilla pod and seeds. Cook over low heat, tossing, until the plums are soft and the sauce thickens, about 20 minutes. Add the remaining 3 tablespoons butter and swirl to combine.
- Transfer the crust to a platter. Top with the plums and half of the sauce. Serve with ice cream and the remaining sauce on the side.
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.
THE BIZALIONS' PLUM TART
Provided by Kathleen Beckett-Young
Categories dessert
Time 1h30m
Yield Six to eight servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees.
- To make the pate brise, sift the flour on a clean surface. Make a well in the center and add the egg, butter and salt. Mix well with the fingers and form a ball. Gradually add the water without letting the dough get sticky. Chill for 1 hour before using.
- Take out of refrigerator and roll out. Butter a 10-inch tart pan. Lay the dough in the pan and cut any excess. Pierce with a fork. Mix the remaining flour and sugar and powder the dough. Pit the fresh plums and cut them in half. Cover the dough with plums turned open side up. Dot with butter. Cook for 25 minutes, until the crust is golden brown.
Nutrition Facts : @context http, Calories 273, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 158 milligrams, Sugar 6 grams, TransFat 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love