Indulge your sweet tooth with the delectable Plum Tart, a classic creation by the Barefoot Contessa herself, Ina Garten. This mouthwatering tart features a buttery crust encasing a layer of luscious plum filling, topped with a sprinkling of turbinado sugar for a touch of caramelized crunch. The article offers two equally enticing variations: a traditional Plum Tart bursting with juicy plums and a unique Plum-Raspberry Tart that combines the sweetness of plums with the tangy zest of raspberries. Get ready to embark on a delightful culinary journey as we delve into the secrets behind these irresistible treats.
Let's cook with our recipes!
BAREFOOT CONTESSA'S PLUM TART
Make and share this Barefoot Contessa's Plum Tart recipe from Food.com.
Provided by Juenessa
Categories Tarts
Time 1h
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 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.
Nutrition Facts : Calories 3794.7, Fat 204.5, SaturatedFat 94.9, Cholesterol 555.2, Sodium 97.2, Carbohydrate 467.8, Fiber 25.3, Sugar 252, Protein 49.4
PEAR CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F.
- Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
- Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
- Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.
PLUM CRUNCH
Steps:
- Vanilla ice cream, for serving
- Preheat the oven to 375 degrees F.
- For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish.
- For the topping, combine the flour, granulated sugar, brown sugar, salt, oatmeal, walnuts, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the plum mixture.
- Bake the plum crunch for 40 to 45 minutes, until the plums are bubbling and the top is browned. Serve warm or at room temperature with ice cream.
SUMMER FRUIT CROSTATA
Steps:
- For the pastry:
- Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.
- For the pastry (makes 2 crostatas) .
- For the filling:
- Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
- Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.
- Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.
PLUM CAKE "TATIN"
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
- Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees F on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
- Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time. Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
- Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean. Cool for 15 minutes, then invert the cake onto a flat plate. If a plum sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioners' sugar.
PLUM CLAFOUTIS
Steps:
- Preheat the oven to 400 degrees. Arrange 2 racks equally spaced in the oven. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans.
- In a small bowl, combine the vanilla seeds with the 2 teaspoons of sugar. Butter the six gratin dishes well with the butter and sprinkle the dishes with the vanilla and sugar mixture. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the 2/3 cup sugar on medium speed, until blended. Lower the speed and add the flour, cream, milk, and Armagnac. Whisk in the star anise and salt just until combined and set aside for 10 minutes. The batter will look like pancake batter.
- Cut the plums in half through the stem, discard the pits, and cut each half in wedges, again cutting through the stem. Distribute half a plum to each gratin dish, placing them in a pinwheel pattern. Distribute the batter evenly in the gratins (the plums will only be half immersed in the batter) and bake for 35 to 40 minutes, until the edges are golden brown and the custard is just set.
- Sprinkle with the orange zest and serve hot or warm.
ORIGINAL PLUM TORTE
The Times published Marian Burros's recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. "To counter anticipated protests," Ms. Burros wrote a few years later, "the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping." It didn't help. The paper was flooded with angry letters. "The appearance of the recipe, like the torte itself, is bittersweet," wrote a reader in Tarrytown, N.Y. "Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it." We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.
Provided by Marian Burros
Categories breakfast, brunch, easy, weekday, times classics, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs and beat well.
- Spoon the batter into a springform pan of 8, 9 or 10 inches. Place the plum halves skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake 1 hour, approximately. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream. (To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.)
Nutrition Facts : @context http, Calories 350, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 42 grams, TransFat 0 grams
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 CAKE " TATIN" BAREFOOT CONTESSA - INA GARTEN
I watched Ina make this on t.v. today and it was beautiful. The episode was called Photo Finish. If you are having trouble pulling the pits out of the plums, try using a melon baller.
Provided by cookiedog
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F; generously butter a 9-inch glass pie dish and arrange the plums in the dish, cut side down.
- Combine 1 cup of the granulated sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, about 360 degrees on a candy thermometer. Swirl the pan but don't stir. Pour evenly over the plums.
- Meanwhile, cream the 6 tablespoons of butter and the remaining 3/4 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy. Lower the speed and beat in the eggs one at a time.
- Add the sour cream, zest, and vanilla and mix until combined. Sift together the flour, baking powder, and salt and, with the mixer on low speed, add it to the butter mixture. Mix only until combined.
- Pour the cake batter evenly over the plums and bake for 30 to 40 minutes, until a cake tester comes out clean.
- Cool for 15 minutes, then invert the cake onto a flat plate.
- If a plum sticks, ease it out and replace it in the design on top of the cake.
- Serve warm or at room temperature, dusted with confectioners' sugar.
Nutrition Facts : Calories 515.7, Fat 16.4, SaturatedFat 9.4, Cholesterol 106.6, Sodium 166.5, Carbohydrate 89.4, Fiber 2.2, Sugar 69.8, Protein 5.9
BAREFOOT CONTESSA'S PLUM RASPBERRY CRUMBLE
Make and share this Barefoot Contessa's Plum Raspberry Crumble recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well.
- Add the raspberries and toss lightly.
- Pour into a 9 by 12 by 2-inch baking dish.
- For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine.
- Add the butter and pulse until the butter is the size of peas.
- Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles.
- Add 1/2 cup of the almonds and mix well.
- Spread the topping evenly over the plums, making sure the fruit is covered.
- Sprinkle with some extra almonds.
- Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown.
- Serve warm or at room temperature.
Nutrition Facts : Calories 388.7, Fat 15.4, SaturatedFat 7.6, Cholesterol 30.5, Sodium 60.5, Carbohydrate 60.7, Fiber 4.6, Sugar 38.3, Protein 5.2
Tips:
- Use ripe, in-season plums for the best flavor.
- If you don't have a tart pan, you can use a 9-inch pie plate instead.
- To make the tart ahead of time, bake it and let it cool completely. Then, wrap it in plastic wrap and store it in the refrigerator for up to 3 days.
- To freeze the tart, bake it and let it cool completely. Then, wrap it in plastic wrap and foil, and freeze it for up to 2 months.
- When you're ready to serve the tart, let it thaw at room temperature for about 30 minutes.
Conclusion:
Barefoot Contessa's Plum Tart is a delicious and easy-to-make dessert that's perfect for any occasion. The tart crust is flaky and buttery, and the plum filling is sweet and tart. The tart is also very versatile, and you can use different types of fruit to make it. So next time you're looking for a dessert to impress your friends and family, give Barefoot Contessa's Plum Tart a try. You won't be disappointed!
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