Plum Walnut Tart 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.

ITALIAN PLUM TART

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

RUSTIC PLUM TART

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 TARTS

Steps:

• Make dough:
• Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add yolks and process just until incorporated and mixture begins to clump.
• Turn mixture out onto a work surface and divide into 4 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather together 2 portions of dough and form into a ball; make another ball with other 2 portions.
• Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on bottom and up sides (about 1/8 inch above rim). Chill 30 minutes, or until firm.
• Make filling while shells chill:
• Stir together sugar and cornstarch in a large bowl. Add plums and lemon juice and toss to coat. Let stand, stirring occasionally, 30 minutes, or until juicy.
• Assemble and bake tarts:
• Preheat oven to 425°F.
• Arrange plum halves, skin sides down, in tart shells, overlapping in a rosette pattern (see photo, opposite). Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts. Pour all juices from bowl over plums.
• Bake tarts in middle of oven 15 minutes, then reduce temperature to 375°F. Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more. Brush warm juices in tart over plums. (Juices will continue to thicken as tarts cool.) Cool tarts completely in pans on a rack.

PLUM TART

Steps:

• In a bowl, combine the flour, sugar and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for at least 1-1/2 hours. , On a lightly floured surface, roll pastry into a 9-in. circle. Transfer to a foil-lined 15x10x1-in. baking pan., In a bowl, combine the plums, 3 tablespoons sugar and flour. Place in the center of pastry. Bring edges of pastry over filling, leaving 3-1/2 in. of filling uncovered. Brush pastry with egg white, then sprinkle with remaining sugar. , Bake at 375° for 40-45 minutes or until bubbly and crust is golden brown.

PLUM TART WITH GOAT CHEESE AND WALNUT-THYME STREUSEL

Steps:

• For crust:
• Blend first 4 ingredients in processor until nuts are finely ground. Add butter; blend until coarse meal forms. Add egg yolk; blend until moist clumps form. Press dough onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Cover; chill 1 hour.
• For streusel:
• Preheat oven to 350°F. Blend flour, walnuts, both sugars, coarse salt, cinnamon, nutmeg, and cardamom in processor until nuts are finely ground. Add thyme and blend 5 seconds. Transfer mixture to medium bowl. Add butter. Using fingertips, rub in until small moist clumps form.
• Spread streusel mixture on rimmed baking sheet. Bake 8 minutes. Stir, then continue baking until golden brown, about 7 minutes longer. Cool streusel completely (mixture will become crisp).
• For filling and topping:
• Combine both cheeses, 1 tablespoon honey, 1 tablespoon oil, sugar, nutmeg, coarse salt, and pepper in large bowl; stir to blend well. Refrigerate while baking crust.
• Preheat oven to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 15 minutes. Remove foil and beans. Continue to bake crust until golden brown, pressing with back of fork if crust bubbles, about 15 minutes longer. Cool crust completely.
• Spread cheese filling in crust. Arrange plums in concentric circles atop filling, leaving 3/4-inch plain border. Sprinkle streusel lightly over tart. Refrigerate tart at least 1 hour and up to 4 hours.
• Remove pan sides; place tart on platter. Drizzle with 2 tablespoons honey and 2 tablespoons oil; sprinkle with fleur de sel. Cut tart into wedges.
• *Fleur de sel, a sea salt from Brittany, can be found at specialty foods stores.

PLUM WALNUT TART

Steps:

• Cream the butter and sugar.
• Add the egg, egg yolk, walnuts cinnamon and lemon rind and mix well.
• Sift the flour and baking powder together.
• Add to the eggs and mix to a smooth dough.
• Chill several hours or until firm.
• Butter and flour a 9 inch cake pan.
• Roll half of the dough into a circle and fit it into the bottom and sides of the pan.
• Mix the plums with the flour, sugar and walnuts and pour into the pastry lined pan.
• Roll out remaining dough and cut into 1/2 inch strips.
• Lay them over the top of the tart to make a lattice top.
• Trim edges.
• Bake in a preheated 350°F oven for 40-45 minutes until crust is brown.

PLUM FRANGIPANE TART

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.

BROWN SUGAR PLUM TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
• Bake in the preheated oven for 15 minutes. Leave oven on.
• Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
• Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

BAREFOOT CONTESSA'S 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 inches
• 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.
• **Cooling time is not included in cooking time.

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.