Light & Easy Plum Tart Fall desserts easy, Desserts, Plum tart

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1 9-inch sweet pastry tart shell, fully baked ; 2 pounds/900 grams plums, pitted and cut in half if small Italian plums, cut into quarters if larger; 1 cup/120 grams crumbled vanilla cookies, bread crumbs or crumble topping; 3 tablespoons/45 grams sugar; ½ teaspoon/1 gram cinnamon; ¼ to ½ cup apricot jam (optional)

Easy Plum Tart recipe from Food Network Kitchen via Food Network

1 1/2 sticks (170g) unsalted butter, cold and cut into 1 inch cubes. 3-4 tbsp ice cold water. For the filling: 2 1/2 large nectarines, halved, de-stoned and sliced thinly. 3 small plums, halved, de-stoned and sliced thinly. For the glaze: 2 tbsp apricot jam or baking glaze; make sure it's smooth. 1 tbsp water.

Plum Tart Recipe

Preparation. Step 1. 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.

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Mise En Place ~ Gather Ingredients; Preheat the oven to 400°F/200°C. Make the crust; Cream the butter and sugar. Stir in the vanilla. Gently mix in the flour.

Plum tart

Step 7. Heat oven to 355°F (180°C). Step 8. To make almond frangipane, place softened butter, sugar, almond meal, all-purpose flour, salt, and eggs in the bowl of a stand mixer and whisk until smooth and homogeneous (photo 4). PHOTO 3. PHOTO 4. Step 9. Pour the frangipane mixture into the prepared tart shell.

Plum Tart. Easy to make with just a few common ingredients!

Bake tart for 60 minutes. If your crust is browning faster than the plums are cooking, cover tart loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened. During the last 10 minutes glaze the tart with apricot glaze. Let the tart cool to room temperature before serving. Chef's Note:

Easy Mini Plum Tarts Recipe With Puff Pastry Cooking LSL

Add the cubed butter to the dough and use your (clean) hands or a pastry blender to work the butter into the dough until the mixture resembled crumbs, with pieces of butter no bigger than a pea. Add the sour cream to the mixture and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape.

Light & Easy Plum Tart Fall desserts easy, Desserts, Plum tart

The recipe is simple to throw together and requires only 6 ingredients. It's all about spreading crumbs over the bottom of the pastry shell, arranging plums, sprinkling with cinnamon sugar, and baking in the oven. It can't go wrong. It is foolproof and utterly delicious! Since the star of this tart are plums, make sure to choose firm-ripe.

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5 Remove the tart from the oven (but leave the oven on). Remove the sides of the tart pan. Using a pastry brush and the strained apricot jam, glaze the sides of the tart, outside and in, and the top of the fruit. Return to the oven until darkly caramelised, 5 to 10 minutes. Transfer to a rack to cool completely. NOTE

Plum and Apricot Tart Chez Moi

The second "glaze" is a brush of apricot jam or apple jelly after the tart is baked. You could also use currant jelly. The jam or jelly keeps the plums moist, adds a bit of sweetness (plums can be a little tart) and gives the tart a beautiful shine. So. if you need an impressive dessert that comes together easily, make this French Almond Plum.

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Step 3. On a lightly floured surface roll out pastry 1/8 inch thick and cut out two 6- by 5 1/2-inch rectangles. Arrange pastry on a baking sheet and fold edges in on all sides to form 1/2-inch.

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STEP 9. Fill the tart base. Add the almond cream to the tart shell (Image 13) and smooth it out evenly with an offset spatula (Image 14). STEP 10. Decorate with plums. Using a sharp knife, slice the plums in half and de-stone them. Slice each half thinly, setting aside each end (Image 15).

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Make the Filling. In a small bowl, combine 1/4 cup of the sugar with the ground almonds and flour. Spread this mixture evenly over the dough to within 2 inches of the edge. Arrange the plum wedges.

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Put the tin on a baking sheet lined with greaseproof paper. Gently press the pastry into the ring and prick the base of the pastry lightly with a fork. Chill in the fridge for 10-15 minutes. Trim the edges of the pastry. Spread the frangipane evenly over the base of the tart then arrange the plum halves cut-side up in the frangipane.

ApricotPlum Almond Tart Yummy Mummy Kitchen A Vibrant Vegetarian Blog

Chill the tart shell 30 minutes. Meanwhile, preheat oven to 375 degrees. Line the chilled shell with parchment and fill with pie weights or dried beans. Bake on the middle rack until set, but not colored, about 15 minutes. Remove the parchment and weights and bake until the edges are just beginning to turn golden, about 5 minutes. Cool on a rack.

Recipe Plum Apricot Tart With Almonds

Preheat oven to 400°F. Toss plums, 4 tablespoons sugar, ginger and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon.