FRESH PLUM TART WITH SOUR CREAM TOPPING
Categories Fruit Dessert Bake Plum Summer Sour Cream Bon Appétit
Yield Serves 6
Number Of Ingredients 10
Steps:
- Position rack in bottom third of oven and preheat to 400°F. Line heavy large rimless baking sheet with foil. Roll out puff pastry on lightly floured work surface to 14-inch square. Cut off 1-inch-wide strips from each side of square. Brush strips with beaten egg. Place strips atop edges of pastry square, egg side down, pressing to adhere. Trim ends to fit. Transfer pastry square to prepared baking sheet. Combine almonds, 2 tablespoons sugar and flour in small bowl. Sprinkle evenly over bottom of pastry. (Can be made 3 hours ahead. Chill.)
- Place plums in large bowl. Add 4 tablespoons sugar; toss to coat. Arrange plums decoratively over almond mixture.
- Bake tart until pastry is golden brown and puffed and plums are tender, about 30 minutes. Transfer pan to rack. Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
- Stir preserves and water in heavy small saucepan over low heat until preserves melt. Brush over warm plums.
- Beat cream, sour cream and 1 tablespoon sugar in medium bowl until soft peaks form. Serve tart warm or at room temperature with sour cream topping.
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.
PLUM PIE
This pie has a decorative and tasty streusel topping on it. If using apples in this pie be sure to add 1/4 teaspoon of ground mace in streusel topping. Substitutions: walnuts may be used instead of hazelnuts; few drops of lemon oil may be used instead of lemon zest; also apple or cherries can be used in place of plums.
Provided by MARBALET
Categories Desserts Pies Fruit Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- To Make Crust: In a large bowl combine 3 cups flour, 3/4 cups white sugar, baking powder, and 1/8 teaspoon salt. Mix thoroughly, then cut in 2/3 cup butter or margarine with a pastry blender, until pieces are the size of small peas. Stir in eggs, vanilla extract, milk and lemon zest. Mix just until all ingredients are combined. Allow dough to rest in refrigerator.
- To Make Streusel Topping: In a medium bowl mix 1/2 cup flour, brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, chopped nuts, and grated lemon zest. Work in butter or margarine with fingers until all ingredients are well combined. Set aside.
- To Make Fruit Filling: Place pitted and sliced fruit in a large bowl. In a small bowl, mix remaining sugar, flour, cinnamon, and nutmeg until thoroughly combined. Pour over fruit and stir gently until all fruit is evenly coated.
- Roll out pie crust and place in a 9 inch pie pan. Trim and flute edges, then pour in fruit filling. Evenly cover fruit with streusel topping and bake in preheated oven for 45 to 55 minutes. Serve warm, or at room temperature.
Nutrition Facts : Calories 685.3 calories, Carbohydrate 109.1 g, Cholesterol 99.1 mg, Fat 24.9 g, Fiber 3.8 g, Protein 9.5 g, SaturatedFat 13.3 g, Sodium 424.1 mg, Sugar 61.5 g
SOUR CREAM AND PLUM FLAN
Make and share this Sour Cream and Plum Flan recipe from Food.com.
Provided by Nghala
Categories Tarts
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Make the shortcrust pastry: sift the flour and salt into a bowl. Rub in the butter cut into small pieces until the mixture resembles fine breadcrumbs. Add the cold water and mix to a dough. Chill for 15 minutes before using to line a 24cm flan tin.
- Preheat your oven to 200°C.
- Mix the filling ingredients together.
- Place the plums cut side up onto the flan case. Pour the filling on top.
- Put into the oven for 20 minutes.
- Mix the demerara sugar and the mixed spice and sprinkle onto the flan. Put the flan back in the oven at 230°C for another 20 minutes until golden on top.
- Leave to cool for a few minutes before serving or serve cold with vanilla ice-cream.
Nutrition Facts : Calories 483, Fat 29.5, SaturatedFat 17.7, Cholesterol 160, Sodium 175.1, Carbohydrate 48.9, Fiber 2.2, Sugar 16.9, Protein 7.4
FRESH PLUM TART
This recipe is based upon one in a cookbook called "The Joy of Cooking" by Susie Weisenthal. This is one of the best tarts that I have ever tasted. Please use USA grown, California, ripe, plums in season. The black Santa Rosa plums work great for this. I use the kitchenaid for this.
Provided by petlover
Categories Tarts
Time 1h30m
Yield 1 tart, 6 serving(s)
Number Of Ingredients 9
Steps:
- 1.Preheat Oven to 375°F.
- 2. Cream the butter in an electric mixer until fluffy.
- 3. Slowly add the sugar and mix until fluffy.
- 4.Add the almond paste and mix until the mixture is light and fluffy.
- 5. Add the flour and eggs and mix just until the dough gathers together.
- 6. Pat the dough into the bottom and up th sides of a 9" tart pan. Refrigerate 30 minutes.
- 7. Bake for 20-25 minutes : the shell should be a light golden.
- 8. Transfer the shell to a rack to coll.
- 9. Mix the plums, sugar, lemon juice and cornstarch together.
- 10.Place the fruit mix into the prepared shell.
- 11.Cover the edges of the tart with foil to prevent the edges from browning to quickly.
- 12. Place the tart on a baking sheet lined with parchment paper and bake at 375 F for 20-30 minutes or until the fruit is tender.
- 13. Transfer to rack to cool.
Nutrition Facts : Calories 400.1, Fat 15.7, SaturatedFat 8.1, Cholesterol 92.5, Sodium 26.8, Carbohydrate 61.6, Fiber 2.8, Sugar 40.9, Protein 6
PLUM CUSTARD KUCHEN
This is a recipe I've had for years. It's great served warm, but cooled to room temperature is good, too. Keep leftovers in the fridge, if you have any.
Provided by Pat-H
Categories Desserts Cakes Coffee Cake Recipes
Time 1h30m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix flour, 1 tablespoon sugar and baking powder in a bowl. Cut in butter until mixture looks like coarse crumbs. Stir in 2 tablespoons whipping cream and 1 egg. Press in bottom of ungreased 9-inch square pan and arrange plums over the top.
- Bake in the preheated oven for 25 to 30 minutes. While cake is baking, in a bowl, combine 1/2 cup whipping cream, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg. Beat well, and pour mixture over plums and bake an additional 20 to 30 minutes or until custard is set. Serve warm or cool. Store in refrigerator.
Nutrition Facts : Calories 284.9 calories, Carbohydrate 29 g, Cholesterol 91.1 mg, Fat 17.7 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 10.7 g, Sodium 134.8 mg, Sugar 17.2 g
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