Plum And Apricot Puff Pastry Tarts Food

PLUM TART

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 FRUIT TARTS

Steps:

• For the tarts: Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• On a lightly floured work surface, lay out the puff pastry. Cut the puff pastry sheets in half, making 4 rectangles. Place 2 puff pastry rectangles on each sheet pan. Set aside.
• Add the blueberries and strawberries to separate bowls. Divide the granulated sugar and lemon juice between the bowls. Season each with a pinch of salt and stir until well combined.
• Divide the blueberries between 2 of the puff pastry rectangles, leaving a 1/4-inch border on all sides. Do the same with the strawberries and the remaining puff pastry rectangles. Pinch the corners of each rectangle, creating a slight lip. Brush the edges with the cream.
• Bake in the lower half of the oven until golden and crisp, about 20 minutes.
• For the whipped cream: While the tarts bake, add the cream, powdered sugar and vanilla to a large bowl. Using a hand mixer or whisk, whip until soft and billowy. Transfer to a serving bowl and chill until ready to serve.
• Transfer the tarts to a cutting board. Let the tarts cool slightly before slicing approximately 6 times across each tart to create thin slices. Transfer to a serving platter. Scatter the mint leaves over the tart pieces and sprinkle with powdered sugar. Serve alongside the whipped cream.

FRUITY ALMOND PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
• Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
• While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
• Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
• In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
• Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).

PLUM AND APRICOT PUFF PASTRY TARTS

Steps:

• Preheat oven to 400°F.
• Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
• 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 borders, leaving corners unfolded. Form points at corners by twisting ends and pressing them gently onto baking sheet. On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
• Bake tarts in middle of oven until pastry is golden brown, 20 to 25 minutes. Cool tarts on a rack and brush with jam.
• Serve tarts warm with ice cream.

PUFF PASTRY TART

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or grease with nonstick cooking spray.;
• Sprinkle the cutting board with flour. Roll-out the creases.;
• Unfold the pastry onto parchment paper. Using a fork, pierce a 1/2-inch border around the edge of the puff pastry. Prick the center of the pastry as well, about 10 times all over.
• Arrange the fruit, nuts, and cheese on top of the pastry in a uniform manner, avoiding the border. Brush the fruit with the melted butter and top with the cinnamon and sugar. Bake 15 minutes, until the pastry is golden brown and beginning to puff.
• If desired, brush the honey over the fruit and bake for an additional 5 minutes. Serve warm with fresh whipped cream or vanilla ice cream.
• Puff Pastry Variations:
• Apricot Plum Tart: Cut 2 plums and apricots into 1/4-inch thick slices. Arrange on top of puff pastry and brush with melted apricot preserves rather than honey.
• Rhubarb Tart: Thinly slice 8-ounces rhubarb stalks on the diagonal and marinate in 1 cup orange juice and 1/2 cup sugar for 10 minutes. Strain the rhubarb, reserving the juices. Arrange the rhubarb slices on top of the puff pastry. Sprinkle with white sugar. While the pastry bakes, reduce the rhubarb juices until it becomes a syrupy glaze. When the pastry finishes, brush the pastry with the glaze.
• Pear, Pecan and Blue Cheese Tart: Slice 3 cups Bartlett pears and place on the puff pastry. Top with 1/2 cup chopped pecans. After brushing on the honey, top with 1/3 cup blue cheese crumbles.

PLUM & ALMOND PASTRY

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.
• Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.

PLUM AND FRANGIPANE TART

Steps:

• Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
• Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
• While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
• In a small bowl, combine the granulated sugar and cardamom.
• When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
• Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
• Transfer to a rack to cool slightly. Serve warm or at room temperature.

CLASSIC PLUM PIE WITH CUSTARD

Steps:

• Heat oven to 200C/fan 180C/gas 6 and put a large baking sheet in to heat up. Put the plums, sugar and cloves in a pan. Simmer until the sugar dissolves and the plums are juicy, 8-10 mins. Mix the cornflour with a little of the juice, then mix well into the fruit. Boil for a few mins, stirring, until thickened.
• For the custard, blend the yolks and sugar. Heat the milk, cream and vanilla in a pan until almost boiling, then gently pour onto the egg mix, whisking constantly. Return to a clean pan and heat gently, stirring, until the mix thickens and coats the back of a spoon. Cool quickly, then chill. Custard can be made up to a day ahead and gently reheated.
• Roll out two-thirds of the pastry on a floured surface. Use to line a pie dish, letting the pastry hang over the edges a little. Fill with the plums. Roll out remaining pastry, about 2.5cm bigger than the dish, then drape over the plums. Pinch edges together well, then make a small hole in the top. Brush with egg and sprinkle with sugar. Can be assembled up to 1 day ahead. Place on the hot baking sheet. Bake for 25-30 mins until golden brown, and serve hot with the custard.