RUSTIC PLUM TART
This luscious free-form tart can be filled with any seasonal fruit.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Number Of Ingredients 9
Steps:
- Make the crust: In a food processor, pulse flour, cornmeal, sugar, and salt several times to combine. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces remaining. Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix.
- Turn dough out onto a floured work surface; knead once or twice. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour.
- Line a rimmed baking sheet with aluminum foil. Flour a large (about 16 inches long) piece of parchment paper. Place dough on paper. Using your knuckles, press edges of dough so it doesn't crack during rolling. Lightly flour top of dough to prevent sticking; roll out to a 14-inch round. Transfer dough (still on parchment) to prepared baking sheet.
- Make the filling and bake: Preheat oven to 400 degrees. In a large bowl, toss together plums, sugar, and flour. Mound plum mixture in center of prepared crust, leaving a 2-inch border all around. Fold border over fruit in a pleated pattern. Brush dough with egg wash.
- Bake tart until crust is brown and filling is bubbling (see note), about 45 minutes. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.
PLUM TART
I am bringing to you another beautiful recipe that comes from my collection of simple recipes. This Plum Tart is an easy dessert that looks amazing on the table and it is perfect for any occasion.
Provided by The Bossy Kitchen
Categories Pies
Time 2h15m
Number Of Ingredients 20
Steps:
- How To Make The Crust:
- In a food processor: Mix flour, sugar and salt together and place in the food processor. Add cold butter cut into small cubes and pulse a few times until you obtain a mixture that resembles sand or bread crumbs. Do not overmix. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time pulsing a few times until the mixture holds together.
- By hand: Mix flour, sugar and salt together, then cut the cold butter into small cubes and add it to the flour. Use a pastry tool to incorporate the butter into the flour, or use your fingertips. You should have a mixture that resembles sand or bread crumbs. Add lemon zest, vanilla extract, the egg and water, one tablespoon at a time until the mixture holds together.
- Make the dough into a disk, wrap it and place it in the refrigerator for an hour.
- Preheat oven to 350F/180C.
- How To Make The Plum Layer:
- Slice the plums in half and remove the stone, then cut each half into 4-5 slices. If you can't remove the stone, just carefully cut around it.
- Set aside.
- How To Make The Custard:
- Mix flour, sugar and cinnamon together in a bowl. Separately beat together the egg with milk and sour cream. Pour the liquid over the flour mixture and mix well. Set aside.
- How To Assemble The Plum Tart:
- Butter the bottom of a 9 inch pie or tart pan.
- Lightly dust your work surface with flour.
- Roll out dough on floured board to a 12 inch size. This will fit in a 9 inch pan. Trim away excess.
- Sprinkle walnuts on the dough.
- Arrange the slices of plums in circle.
- Pour over the plums the custard mixture. Add the little cubes of butter on top of the tart.
- Bake for 40-45 minutes until the pastry is golden, the fruit tender and the custard set.
Nutrition Facts : Calories 695 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 175 milligrams cholesterol, Fat 63 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 54 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat
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 TART WITH ALMOND PASTRY CRUST
Steps:
- For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.
- For the crust: Preheat oven to 375 degree F.
- Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.
- For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.
PLUM TART WITH SPICED CRUST
Provided by Molly O'Neill
Categories for one, dessert
Time 1h15m
Yield 1 tart
Number Of Ingredients 11
Steps:
- To make the crust, place the pecans, cinnamon and orange zest in a food processor. Pulse until the nuts are finely ground. Add the rest of the dry ingredients and follow the instructions in the first step of the tart-dough recipe as above, omitting the lemon zest. Proceed with the dough's second step.
- Scrape the vanilla bean into the half-and-half, add the sugar, egg yolks and flour, whisk well and refrigerate. Toss the plums with the sugar.
- Preheat the oven to 350 degrees. Roll out the dough and fit into 12-inch tart pan. Prick the dough lightly with a fork. Arrange the plums in concentric circles, using as many layers as necessary. Gently pour the half-and-half mixture over the tart; the mixture will not cover the plums completely, but it should be evenly distributed. Bake until the custard is set, 45 to 50 minutes.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 8 grams, Carbohydrate 53 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 12 milligrams, Sugar 50 grams
SPICED PLUM TART WITH BRANDY WHIPPED CREAM
One of my local grocery store chains has a cooking school and this is one of their featured recipes for late summer, a tart "filled with a spiral of deep purple plums laced with fragrant spices." You will need a 9" tart pan with a removable bottom. Prep time includes time to spice the plums. After baking, cool the tart for 1 hour before serving.
Provided by ninja
Categories Tarts
Time 1h50m
Yield 1 tart
Number Of Ingredients 11
Steps:
- In a large bowl, combine brown sugar, cornstarch, anise seed (if using), cinnamon, ginger and salt. Add plums; gently toss to coat. Let stand 30 to 45 minutes, stirring occasionally.
- Unroll pie crust onto lightly floured surface. Roll dough lightly into a 12" circle; fit into a 9" tart pan with removable bottom that has been lightly coated with non-stick cooking spray. Press dough against sides of pan, trimming off excess dough.
- Arrange plums cut-side down in single layer, overlapping slightly to cover crust. Drizzle any juices remaining in plum bowl over top. Place tart pan on jellyroll pan.
- Bake in 375 degree oven until bubbly and crust is golden brown, about 50 minutes. Cool on wire rack for 1 hour.
- While tart is cooling, prepare brandy whipped cream: In large chilled mixer bowl beat whipping cream, 2 tablespoons sugar and 1 tablespoon brandy at high speed until soft peaks form. Don't overbeat.
- Remove ring from tart pan and cut tart into wedges. Serve with dollops of brandy whipped cream.
Nutrition Facts : Calories 2645.2, Fat 132, SaturatedFat 68.3, Cholesterol 326.1, Sodium 1120.1, Carbohydrate 357, Fiber 14.8, Sugar 262.1, Protein 16.9
MAMIE'S WILD PLUM TART
This is the plum tart my French "mamie" would make for a weekday dessert.
Provided by tessaf
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch tart pan with butter.
- Roll out the pie dough and press crust into the prepared pan.
- Arrange plums snugly, cut-sides down, on the crust. Sprinkle with cinnamon, then sprinkle with 1/4 cup sugar, or up to 1/2 cup depending on the sweetness of the plums.
- Bake in the preheated oven until the tops of the plums are slightly browned and the juices are bubbling, 15 to 20 minutes.
- Remove from the oven and let rest until the juices have set, 10 to 15 minutes. Sprinkle with a bit of powdered sugar, cut, and serve.
Nutrition Facts : Calories 188.6 calories, Carbohydrate 30.2 g, Cholesterol 5.6 mg, Fat 7.4 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 3.1 g, Sodium 98.7 mg, Sugar 16.4 g
PLUM CAKEY TART
I had some fresh plums that my husband hadn't eaten, and came up with this delicious dessert. EASY and delicious! This can be used with other stone fruit like peaches or nectarines, and I bet it would be good with apples or pears in the fall! Delicious served warm with vanilla ice cream.
Provided by COURTNEYGRIFF
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 7x11-inch baking dish with cooking spray.
- Whisk together the whole wheat flour, white flour, baking powder, and salt in a bowl. Cream together the butter and 3/4 cup of sugar in a large bowl; mix in eggs, one at a time, beating well after each addition. Stir the flour mixture into the wet ingredients in two additions, mixing gently between each addition until the batter is just combined. Pour the batter into the prepared baking dish, and arrange the sliced plums over the batter. Sprinkle the fruit with 1 tablespoon sugar, and dust with cinnamon.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes.
Nutrition Facts : Calories 264.5 calories, Carbohydrate 35 g, Cholesterol 77 mg, Fat 13 g, Fiber 1.6 g, Protein 3.7 g, SaturatedFat 7.7 g, Sodium 306.1 mg, Sugar 22.9 g
SPICY PLUM TART WITH MARSALA CUSTARD
There's nothing like a homemade fruit pudding with custard, and this easy-to-make tart is one of the best
Provided by Good Food team
Categories Dessert, Lunch
Time 1h
Number Of Ingredients 12
Steps:
- Halve, stone and quarter the plums and put to one side. Heat the butter in a large pan with the spice and muscovado sugar for 1-2 minutes, until the butter has melted. Tip in the plums, zest and port and cook for 1-2 minutes, stirring until the sugar has partially dissolved. Remove from the heat.
- Preheat the oven to 200C/gas 6/fan 180C. Roll out the pastry on a lightly floured surface and trim to a rough 38cm round. You don't have to be too neat. Lift up the pastry by draping it over a rolling pin and then laying it over a large baking sheet. The pastry should be too big, with a lot hanging over the edges.
- Sprinkle the ground almonds over the pastry to within 7cm of the edges. Pile the plums and their juices over the almonds, then flip the overhanging pastry over the fruit, leaving a big hole in the middle. There's no need to be too fussy - as long as the steam can escape and the fruit shows, it will be fine. Brush the pastry with the beaten egg and sprinkle the demerara sugar over the top. Bake for 30-40 minutes until golden.
- A few minutes before serving, gently heat the custard in a pan, then stir in the marsala or sherry. Serve the pie with lingering warmth and the custard.
Nutrition Facts : Calories 716 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 28 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.66 milligram of sodium
PLUM TART WITH GINGER CRUST
My grandmother makes this when her tree is loaded with plums. The ginger crust does not need to be rolled out but rather it is pressed into a tart pan.This is from Sheila Lukins USA Cookbook
Provided by cookiedog
Categories Tarts
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the crust: Place the butter in a food processor and process a few seconds until creamy. Add the sugar and vanilla and process until the mixture is light and fluffy, about 20 seconds, stopping to scrape the sides of the bowl once or twice.
- Combine the four, ground gingersnaps, ginger, and salt in a small bowl and add them to the food processor. Process until the dough comes together around the sides of the bowl, then scrape the sides of the bowl and process for a few extra seconds.
- With lightly floured hands, press the dough evenly over the bottom and up the sides of a loose-bottom 9-inch tart pan, pressing particularly around the bottom edge of the pan with your fingers, making sure that the dough is not too thick.
- Trim off any excess dough at the top of the tart pan with a knife, then lightly press the dough around the inside of the rim with your thumb so it extends about 1/8 inch above the pan. Prick the dough all over with a fork, then chill the prepared pan, covered with plastic wrap, in the freezer for at least 30 minutes or overnight.
- Preheat the oven to 375°F.
- Prepare the filling: Place the quartered plums in a bowl with the sugar, ginger, and cinamon. Toss well and set aside.
- Bake the chilled or frozen tart shell until golden brown,25 minutes. Cool completely, in the pan, on a wire rack. Reduce the oven temperature to 350°F.
- Brush half the jelly all over the inside of the cooled tart shell. Arrange the plums decoratively in the tart shell, skin side up, starting at the outside rim and working toward the center.The plums should overlap slightly. Brush them all over with the remaining jelly.
- Place the tart on a baking sheet.Cover the rim of the tart shell with aluminum foil to prevent the crust from overbrowning, then bake the tart until the plums are tender, about 30 minutes. Let cool on a rack to room temperature or until slightly warm, then remove the sides of the pan, place the tart on a serving plate and serve.
Nutrition Facts : Calories 269.3, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 41.4, Carbohydrate 40.2, Fiber 1.8, Sugar 24.9, Protein 2.4
PLUM TART
When it comes to baking with peak-season plums, simple really is the best route. A golden brown puff-pastry crust-store bought or homemade-makes the perfect canvas for the caramelized plums that get fanned over top.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h55m
Yield Serves 9 to 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Line a 9 1/2-by-13 1/2-inch rimmed baking sheet (quarter sheet pan) with parchment, leaving a 2-inch over-hang on long sides.
- On a lightly floured surface, roll out dough to an approximately 14 1/2-by-11 1/2-inch rectangle, about 1/4 inch thick. Trim edges so you're left with a 14-by-11-inch rectangle. Fit into sheet (dough should come all the way up sides without an overhang). Freeze 15 minutes.
- Stir together fruit, sugar, cornstarch, lemon juice, and salt; arrange mixture in tart shell, in a single, slightly overlapping layer (if using a variety of colors of fruit, arrange by color if desired).
- Bake 15 minutes, then reduce temperature to 375° and continue baking, rotating sheet twice, until fruit is bubbling and pastry is puffed and cooked through, 1 hour to 1 hour, 15 minutes (if pastry is browning too quickly, tent with foil; if middle puffs up during baking, remove sheet from oven, use scissors to snip a little hole in puffed-up spot, and return to oven).
- Let cool completely in sheet on a wire rack. Use parchment overhangs to remove before cutting into pieces to serve. Tart can be stored at room temperature, covered loosely with foil, up to 1 day.
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.
PLUM TART
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums. Use the same formula for peaches, apricots and figs when those fruits are in season. The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly. If you don't, the fruit will collapse in the shell as it bakes, and it will lose a lot of liquid, which could make the pastry shell soggy. Another way to prevent the shell from becoming soggy is to line it with crumbs of one kind or another - they can be cookie crumbs or breadcrumbs, crumble topping or streusel, that will absorb the juice from the fruit.
Provided by Martha Rose Shulman
Categories pies and tarts, dessert
Time 1h
Yield 1 9-inch tart (8 servings)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
- Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
- Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack.
- Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 153 milligrams, Sugar 17 grams
GINGER PLUM TART
Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it's extra-awesome when served warm. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go., In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar., Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 190 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 108mg sodium, Carbohydrate 30g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
COUNTRY-STYLE PLUM TART
Categories Dairy Fruit Dessert Bake Plum Summer Jam or Jelly Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make crust:
- Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add water by tablespoonfuls and process just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. (Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling.)
- Preheat oven to 375°F. Roll out dough on large sheet of floured parchment paper to 1/4-inch-thick round. Trim dough to 14-inch diameter. Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet).
- Make filling:
- Mix plums, jam, vanilla, and allspice in large bowl. Mound plum mixture in center of dough, leaving 3-inch border. Sprinkle fruit with 2 tablespoons sugar. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Bush dough with beaten egg. Sprinkle dough with 1 tablespoon sugar.
- Bake tart until crust is brown and filling bubbles, about 45 minutes. Transfer baking sheet to rack and cool tart slightly, about 20 minutes. Slide metal spatula under all sides of crust to free from parchment. Using large tart pan bottom as aid, transfer tart to platter. Serve warm or at room temperature with frozen yogurt.
More about "plum tart with spiced crust food"
LOIS'S SPICED PLUM TART - MOM'S GOURMET
From momsgourmet.net
Cuisine AmericanEstimated Reading Time 40 secsCategory Dessert
RUSTIC PLUM TART - WIFE MAMA FOODIE
From wifemamafoodie.com
FRESH PLUM CRUMBLE WITH SPICED CRUMB TOPPING RECIPE
From thespruceeats.com
PLUM TART WITH CORNMEAL CRUST - CULINARY GINGER
From culinaryginger.com
PLUM TART- EASY AND IMPRESSIVE! - FROSTING & FETTUCCINE
From frostingandfettuccine.com
FOODGEEKS.COM
WINTER SPICED PLUM FRANGIPANE TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PLUM CUSTARD TART RECIPE | EATINGWELL
From eatingwell.com
PLUM AND NECTARINE TART - ANNIE'S NOMS
From anniesnoms.com
SIMPLE PLUM TART - EASY FRUIT TART RECIPE - THE FOOD BLOG
From thefoodblog.net
PLUM SPICED CUSTARD TART | REDPATH SUGAR
From redpathsugar.com
PLUM SHORTBREAD TART | CRAFTYBAKING | FORMERLY BAKING911
From craftybaking.com
ITALIAN PLUM TART - SMELLS LIKE HOME
From smells-like-home.com
LIDIA BASTIANICH'S EASY PLUM TART RECIPE - TODAY.COM
From today.com
PLUM FRANGIPANE TART – BAKING LIKE A CHEF
From bakinglikeachef.com
SPICED PLUM TART | MY MARKET KITCHEN
From mymarketkitchen.tv
SUGAR & SPICE PLUM TART – BIJOUXS | LITTLE JEWELS FROM THE KITCHEN
From bijouxs.com
PLUM TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THIS WINTER-SPICED PLUM TART IS INSPIRED BY CHERISHED MEMORIES …
From feastmagazine.com
PUFF PASTRY PLUM TARTS WITH SPICED HONEY - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
GERMAN PLUM CUSTARD TART WITH STREUSEL - CINNAMON&CORIANDER
From cinnamonandcoriander.com
PLUM TART - FLAVOR OF ITALY
From flavorofitaly.com
PLUM CUSTARD TART | THIRSTY RADISH
From thirstyradish.com
SPICED PLUM AND VANILLA CUSTARD TART - THE MOTHER IN LAW'S KITCHEN
From themotherinlawskitchen.com
PLUM TART WITH NO-ROLL LINZER CRUST - ART OF NATURAL LIVING
From artofnaturalliving.com
PLUM TART WITH ALMOND FILLING FOR TWO - DESSERT FOR TWO
From dessertfortwo.com
SPICED PLUM TART | COOK (ALMOST) ANYTHING AT LEAST ONCE
From cookalmostanything.com
SKIP THE FUSSY PIE CRUST WITH LIDIA BASTIANICH'S EASY PLUM TART
From pinterest.com
PLUM VANILLA CUSTARD TART - A BAKING JOURNEY
From abakingjourney.com
PLUM CUSTARD TART, WARM FRUIT AND SPICES - BLOSSOM TO STEM
From blossomtostem.net
SPICED PLUM MARZIPAN TART - DIRNDL KITCHEN
From dirndlkitchen.com
PLUM TART WITH LEMON SHORTBREAD CRUST - RECIPE - FINECOOKING
From finecooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love