The Best Plum And Almond Tart Food

CLASSIC PLUM AND ALMOND TART

Steps:

• Gather the ingredients.
• Lightly grease a 9-inch loose bottomed tart tin.
• Roll out the pastry to an even thickness and line the tart tin. Cut away any excess, crimp the edges for decoration if you wish, then pop the lined tin into the fridge while you make the filling.
• In a large baking bowl, cream together the butter and sugar until light and fluffy. To do this, you can use either a fork, whisk, or electric hand whisk.
• Beat the eggs in a separate bowl and add the vanilla extract.
• Then carefully, a little at a time, add the beaten egg to the creamed butter and sugar whisking continuously.
• Sift the flour into the ground almonds.
• Then, using a spatula or tablespoon, carefully fold the ground almonds and flour into the creamed mixture until thoroughly incorporated.
• Heat the oven to 350 F/175 C/Gas 4.
• Take the pastry case from the fridge and gently spoon the creamed almonds into the case and spread to fill-be careful not to be too heavy-handed and flatten out all the air from the mixture.
• Halve the plums, remove the stone, then cut each plum into thick slices (about 6 to 8 per plum).
• Slightly overlapping each slice, arrange in circles on top of the mixture, gently pushing each slice into the almond cream.
• Place the filled tart into the centre of the preheated oven. Bake for between 45 and 50 minutes until the pastry and filling is cooked and golden, and the plums softened and released their juices into the cake.
• Leave the tart to cool in the tin for 15 minutes, then carefully remove and put onto a plate or cake stand.
• Serve cold with a nice cup of tea or coffee, warm with, as mentioned before, a little custard or cream.

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 AND ALMOND TART

Steps:

• For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
• In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
• Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.
• Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.
• For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.
• Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.
• Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.
• Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.
• Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.

PLUM ALMOND TART

Steps:

• Make the crust: Combine butter or oil, confectioners' sugar, salt and vanilla bean seeds in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add the egg and then the flour, and continue mixing until smooth. Remove dough from the bowl, wrap in plastic and refrigerate, about 1 hour, or until firm.
• Make the almond filling: Grind together the blanched almonds and flour in a food processor until they form a textured almond flour.
• Combine butter or oil, confectioners' sugar and salt in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add egg and egg yolk, and continue mixing until mixture comes together and is homogeneous, about 2 minutes. Add almond mixture all at once, and mix until batter just comes together. Cover with plastic wrap and set aside.
• Remove dough from refrigerator and set aside for 10 minutes. Knead dough to loosen it, then pat together into a ball again. On a well-floured surface, roll out the dough into a 12- to 13-inch round using a floured rolling pin. Quickly transfer dough to an 11-inch pie plate or tart shell, trimming the edges as needed. Place the lined shell in the freezer until frozen.
• Heat oven to 350 degrees. Remove shell from the freezer, line with parchment paper, and fill with pie weights or dried beans. Bake crust for 12 to 15 minutes, or until the edges are just starting to color. Remove the weights and bake 5 minutes longer. Cool completely.
• While the crust cools, cut plums into 1/4-inch wedges.
• Using an offset spatula, spread cooled tart shell with the almond cream. Starting at the outside of the pan, arrange plums in a circle on top so all the pieces overlap. Turn plums the opposite way for the second circle. Fill the center with the remaining plums or another fruit if you wish.
• Sprinkle a few pinches of turbinado sugar over plums and bake for 30 to 40 minutes or until almond cream is puffed and golden brown and the plums are softened.

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.

ALMOND AND PLUM TART

Steps:

• Cream butter and sugar.
• Add eggs - one at a time and beat well.
• Add the warm water and almond essence.
• Add sifted flour and baking powder.
• Stir well to make a mixture that will spread evenly in 20cm diameter tin.
• Sprinke with slithered almonds.
• Arrange sliced plums on top.
• Sprinkle with sugar.
• Bake in the oven for approx 20 minutes at 160'C.

PLUM-ALMOND TART

Steps:

• Make crust:
• Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.
• Bake crust until pale golden, about 30 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature.
• Make filling:
• Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons framboise. Process until batter forms. Pour filling into crust. Arrange plums atop filling. Bake until plums are tender and filling is golden and set, about 50 minutes.
• Melt jelly with remaining 2 teaspoons framboise in heavy small saucepan over medium-low heat. Brush jelly mixture over plums. Cool tart. Serve at room temperature with whipped cream, if desired.

LIMONCELLO PLUM TART

Steps:

• Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.
• Heat oven to 180C/fan 160C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper.
• Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.
• Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 mins until the custard is just set. Allow to cool then dredge with icing sugar before serving.

PLUM & ALMOND PASTRY

Steps:

• Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.
• Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.

PLUM AND ALMOND TART

Steps:

• Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.
• Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.
• Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.
• Meanwhile halve and seed plums, drain on absorbent paper.
• Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.
• Combine extra sugar and cinnamon thoroughly.
• Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.
• Bake in 375°F oven about 50 minutes or until golden brown.
• Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.