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 AND SOURED CREAM FLAN
Since I've been writing recipes, this is one I've found to be most popular with everyone who makes it.
Categories Easy Entertaining Tarts and Flans Pastry Soft Fruits
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- To make the pastry, sift the flour and salt into a large mixing bowl, holding the sieve up as high as possible to give the flour an airing. Then cut the fat into small cubes and add to the flour. Now, using your fingertips, lightly and gently rub the pieces of fat into the flour - lifting your hands up high as you do this (again to incorporate air) and being as quick as possible. When the mixture looks uniformly crumbly, start to sprinkle roughly 2 tablespoons of cold water all over. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Carefully add more water if needed, a little at a time, then finally bring the mixture together with your hands to form a smooth ball of dough that will leave the bowl clean (if there are any bits that won't adhere to it, you need a spot more water). Now rest the pastry, wrapped in foil or polythene, in the refrigerator for 20-30 minutes before rolling out. Roll out the shortcrust pastry and line the flan tin. For the filling, halve the plums and remove the stones. Now beat the soured cream together with the caster sugar, egg yolks and mixed spice, then pour this into the pastry case and arrange the plums over the top (flat side up). Place the flan on the baking sheet and bake for 20 minutes. Then mix the cinnamon with the demerara sugar and sprinkle it all over the top. Bake for a further 20 minutes, turning the heat right up to gas mark 8, 450°F (230°C) for the final 5 minutes so that the top can brown nicely. Serve warm or cold.
FRESH PLUM FLAN
I make this often, especially in the fall as you can use any fruit you like - apples peaches pears! I have also used canned plums (2 - 14oz cans, must drain thoroughly) Recipe taken from Anne Lindsay's Light Kitchen cookbook.
Provided by Elly in Canada
Categories Dessert
Time 1h10m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Cream together sugar, butter.
- Beat in eggs, beat well.
- Combine flour, baking powder and rind.
- Beat into egg mixture alternately with milk, making 3 additions of flour and 2 of milk.
- Put batter into greased 10 inch springform pan or a 9 inch square baking dish.
- Arrange plums, cut side down, in circles on top, gently press into batter.
- Combine topping- sugar and cinnamon, sprinkle over fruit.
- Bake in 350 degree (180 C) oven 45-55 minutes.
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
EASY SOUR CREAM & CARAMEL FLAN
Please your palate with this delicious Easy Sour Cream & Caramel Flan. Sour cream gives this Easy Sour Cream & Caramel Flan a touch of tangy flavor.
Provided by My Food and Family
Categories Dairy
Time 4h50m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with plastic wrap, with ends of wrap extending over sides. Spray with cooking spray. Whisk eggs in medium bowl until blended.
- Bring milks to boil in medium saucepan on medium heat, stirring constantly. Gradually add half the milk mixture to eggs, whisking constantly until blended. Add to remaining milk mixture in saucepan; mix well. Cook and stir on medium-high heat 1 to 2 min. or until thickened.
- Pour milk mixture into medium bowl; stir in vanilla. Place filled bowl in larger bowl half-filled with ice water. Cool egg mixture completely, stirring occasionally. Stir in sour cream. Pour into prepared pan. Freeze 4 hours or until firm.
- Unmold flan onto plate just before serving; discard plastic wrap. Drizzle flan with dulce de leche. Slice mango; arrange over flan.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
PIEROGI WITH ITALIAN PLUM FILLING AND SPICED SOUR CREAM
Seasonal fruit, such as plump blueberries or Italian plums, makes the dumplings lighter. We added nutmeg to the sour cream for a hint of spice. Small apricots can also be used. For a step-by-step guide, see our How-To.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 7
Steps:
- Cut a slit into (but not through) each plum; remove pits. Fill cavity of each plum with 1/4 teaspoon sugar. Close plum before wrapping in dough. Use 1 plum for each pierogi.
- Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup.
SWEET & CREAMY SOUR CREAM FLAN
If you only order flan in restaurants because you think it's too hard to make, try this easy recipe that uses sour cream and sweetened condensed milk.
Provided by My Food and Family
Categories Dairy
Time 6h40m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Bring sugar and water to boil in saucepan on medium-high heat. Reduce heat to medium; cook 5 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
- Blend all remaining ingredients except eggs in blender until smooth. Add eggs; blend well. Pour over syrup in pan; cover. Place filled pan in larger pan; add enough water to larger pan to come halfway up side of 9-inch pan.
- Bake 1 hour 15 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours. Run knife around rim of pan to loosen flan; unmold onto plate.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
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