Spiced Plum Tart With Brandy Whipped Cream Food

SHORTBREAD PLUM TART WITH HONEY AND CINNAMON

Steps:

• In a food processor, process 1 cup sugar until powdery and fine, about 1 minute. Add flour, cinnamon and salt; pulse to combine. Add butter and pulse until mixture resembles bread crumbs. Add egg and 4 egg yolks, and pulse until mixture comes together. Divide dough in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
• In a small saucepan, combine plums, 1 to 3 tablespoons sugar (this depends on how sweet your plums are), cinnamon, honey and rosemary sprig, if using. Simmer until jammy and thick, 15 to 20 minutes, stirring occasionally. Transfer plum mixture to a bowl to cool, and remove cinnamon stick and rosemary sprig. Taste and stir in more sugar if mixture seems very tart.
• Heat oven to 350 degrees. Grease an 8-inch springform pan and place it on a rimmed baking sheet to catch any butter leaks.
• Between two sheets of parchment paper or plastic wrap, roll one of the dough halves into an 8-inch circle. Transfer dough to prepared cake pan, pressing into edges. Spoon plum compote on top of dough, leaving 3/4-inch border around edge.
• Roll second piece of dough into an 8-inch circle, transfer to pan, press around outside edge to stick the pieces together and seal in fruit.
• In a small bowl, combine remaining egg yolk with 1 teaspoon water and beat lightly. Brush over top of cake, then use a fork to score a crisscross pattern into the dough. Bake until golden brown, 1 hour (cover with foil if cake is browning too quickly). Cool in pan for 15 minutes, then run a butter knife around the inside edge of the pan and unmold from ring. Cool completely and serve.

SPICED PLUM TART WITH BRANDY WHIPPED CREAM

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.

BRANDY WHIPPED CREAM

Steps:

• Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

TART TATIN WITH BRANDY CREAM

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Melt the butter in a 20cm tart tatin tin over a medium heat on top of the hob, then stir in the sugar and heat until starting to caramelise. Stir in the cinnamon. Pile in the apples and cook over a medium heat for about 10 minutes, stirring every now and then to coat them in the caramelised juices - the apple juices will ooze out at first but will soon thicken and make a sauce. Remove from the heat.
• Unroll the pastry and prick it all over with a fork. Quickly lay the pastry over the apples. Trim away any excess with scissors, allowing a rim of about 2cm, then tuck the pastry snugly round the apples down the inside of the tin.
• Bake the tin in the middle of the oven for 20-30 minutes until the pastry is risen, firm and golden. For the brandy cream, mix the crème fraîche with the icing sugar and brandy or calvados.When the tart is cooked, leave it to settle in the tin for 5 minutes or so before running the blade of a knife round the edge to dislodge any pastry that has stuck. Invert a plate over the top and turn out the tart, with any juices left in the tin. Serve with the brandy cream.

PUMPKIN SPICED BUTTER TARTS WITH WHIPPED CREAM CHEESE RECIPE BY TASTY

Steps:

• In a large mixing bowl, whisk together the butter and brown sugar for 2- 3 minutes. Add the egg and whisk to combine, then add the corn syrup followed by the spices. Whisk well to combine, then add the pumpkin puree, followed by the pecans, then whisk again to fully incorporate. Set mixture aside.
• Preheat your oven to 350⁰F. On a floured surface, divide your pre-made crescent dough into 6 even pieces. Using a roller, flatten each piece into a circle. Place each circular piece of dough into a muffin tin and flatten up against the sides. Fill each evenly with approximately ¼ cup of the butter tart mixture. Place in the oven and bake for 22 - 25 minutes. Remove and allow to cool slightly.
• While the butter tarts are cooling, make your whipped cream cheese. In a large mixing bowl, combine the cream cheese, whipping cream, vanilla extract, and salt. Whisk well until the mixture thickens and is fully incorporated. While the butter tarts are still a bit warm, remove them from the muffin tins and top with the whipped cream cheese. Enjoy!
• Note: This butter tart mixture works well in a pre-made pie crust as well. Place all of the butter tart mixture into a pre-made pie shell, then paint the edges with egg wash. Bake at 350⁰F for 40 minutes, cool slightly, then top with the same whipped cream cheese.

SPICY PLUM TART WITH MARSALA CUSTARD

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.