APPLE AND PLUM CRUMBLE
This British dessert, apple and plum crumble, is easy and quick to prepare. Use tart apples and ripe plums. Learn how to perfect any fruit crumble recipe.
Provided by Michelle Minnaar
Categories Dessert
Time 55m
Number Of Ingredients 7
Steps:
- Heat the oven to 190°C/170°C/gas mark 5.
- Toss the apples and plums with caster sugar and place them in a 23cm (10in) round baking dish. Flatten the mixture.
- Place the flour and golden caster sugar in a bowl and slice in the butter.
- Rub mixture with your fingertips until a breadcrumb consistency is achieved.
- Pour the crumbs over the fruit evenly and flatten the mixture.
- Sprinkle with oats.
- Bake in the oven for 35 minutes or until the top is golden and the apples are soft.
- Leave to cool for 10 minutes before serving with cream, custard or ice cream.
Nutrition Facts : ServingSize A bowlful, Calories 593 calories, Sugar 50.4 g, Sodium 5.4 mg, Fat 25.3 g, SaturatedFat 15.3 g, TransFat 0 g, Carbohydrate 88.8 g, Fiber 4.2 g, Protein 5.9 g, Cholesterol 64.5 mg
APPLE, PEAR AND MACADAMIA TARTE TATIN
Provided by Food Network
Time 2h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit.
- Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes.
- Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off.
- Spoon into shallow dishes and garnish with whipped cream.
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.
QUICK AND EASY APPLE TART
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
- Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
- Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.
ULTIMATE PLUM & APPLE COBBLER
Slide this pudding into the oven after the Sunday roast has come out. It's classic comfort food and the cobbler topping can be used on any stewed fruit
Provided by Tom Kerridge
Categories Dessert
Time 1h25m
Number Of Ingredients 15
Steps:
- For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted and the sugar has dissolved, then leave to simmer until you have a chunky fruit compote, then set aside.
- Heat oven to 190C/170C fan/gas 6. Whisk the egg into the milk and set aside. Rub the butter and the flour together until it has the texture of chunky breadcrumbs, then stir in the caster sugar, cinnamon, baking powder and a large pinch of salt. Pour in the milk mixture and bring together to form a thick, batter-like texture.
- Tip the compote into a baking dish and top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle everything with the demerara sugar. Bake for 35-40 mins or until the topping is golden and just cooked through. Remove from the oven and leave to rest for 5 mins before serving straight from the dish with generous spoonfuls of clotted cream.
Nutrition Facts : Calories 454 calories, Fat 21 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 38 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
GERMAN PLUM TART
The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too. -Helga Schlape, Florham Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate., Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.
Nutrition Facts : Calories 237 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE AND PLUM TART
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Toss apple in lemon juice to prevent browning. Stir together butter and vanilla. Roll out pastry on a lightly floured surface with a floured rolling pin till doubled in size. Cut into 4 squares. Transfer carefully to parchment-lined baking sheet, with room to expand between each sheet. Place 1 tablespoon of butter in the center of each square top with apples and plums, alternating, into a spiral. Fold in puff pastry, to form a crust. Brush the edges of the crust with egg wash and sprinkle with sugar. Place on the center rack of the oven and cook for 15 to 20 minutes, or until crust is golden brown. In a small sauce pan cook apricot jam and water till smooth and syrupy. Remove tarts from the oven and cool slightly before brushing with apricot syrup. Serve with a scoop of vanilla ice cream.
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- Preheat oven to 415 F. Defrost 1 sheet of puff pastry for about 40 minutes until just soft. Don’t let puff pastry sheet get too warm and put it in the refrigerator if you’re not using it right away after 40 minutes of defrosting.
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- In a separate bowl, add 2 tablespoons brown sugar to sliced plums and let plums sit for 5-10 minutes to release their juices.
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