PLUM AND FRANGIPANE TART
Frangipane is a creamy custard made of ground nuts, butter, sugar and eggs. It's often spread under fruit in tarts and galettes, over a layer of jam in a Bakewell tart, or tucked into a puff pastry crown to make a classic pithivier. It is most often made with almonds, but pistachios, hazelnuts and pecans (or even a mix of them!) are tasty substitutes. Almond flour is used in place of whole nuts in this recipe so that the mixture comes together without any special machinery - just a bowl and a spoon. Store-bought puff pastry makes this dessert even easier to pull together.
Provided by Samantha Seneviratne
Categories pastries, pies and tarts, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
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.
FRESH PLUM FRANGIPANE TART
Categories Food Processor Fruit Nut Dessert Bake Plum Almond Brandy Summer Bon Appétit
Yield Makes 8 Servings
Number Of Ingredients 14
Steps:
- 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. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.
- Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature.
- For filling:
- Blend all ingredients except plums in processor until almonds are finely ground. Spread frangipane filling in prepared crust.
- Place plum halves, skin side up, on work surface. Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end). Press gently to fan slices. Repeat with remaining plum halves. Place fanned plums, skin side up, atop frangipane; press gently to anchor.
- Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes. Remove tart from baking sheet; transfer to rack.
- For glaze:
- Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils. Strain glaze into small bowl. Brush glaze generously over plums. Cool tart completely. (Tart can be prepared 8 hours ahead. Let stand at room temperature.)
- Push pan bottom up to free tart from pan. Cut tart into wedges and serve.
PLUM-FRANGIPANE TART
Use purple, black or red plums to fill this delicious dessert, which gets its almond flavor from the Frangipane.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 4 - by - 1 3 - inch tart
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees. Have ready a 4-by-13- inch tart pan with removable bottom. On a lightly floured surface, roll out dough to an 8-by-16-inch rectangle, about 1/8 inch thick. Place dough in pan; gently press dough into pan. Trim dough flush with top of pan.
- Spread frangipane in an even layer on bottom of shell; chill shell 20 minutes.
- Gently press plums into frangipane. Place tart on a baking sheet. Bake until frangipane is brown and crust is golden, about 45 minutes. Transfer to a wire rack to cool. Serve.
PLUM FRANGIPANE TART
This plum frangipane tart can be made with prunes if fresh plums aren't available. Saute them in butter first to soften.
Provided by Anonymous
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
- Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
- Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
- Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 58.6 g, Cholesterol 102.3 mg, Fat 24.5 g, Fiber 2 g, Protein 10.7 g, SaturatedFat 13.5 g, Sodium 33.7 mg, Sugar 29.4 g
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