Best 4 Fruit Plum Tart Recipes
Indulge in the delightful symphony of flavors presented by our exquisite selection of plum tart recipes. These culinary masterpieces are a harmonious blend of sweet and tangy, with a flaky, buttery crust that melts in your mouth. Dive into the classic elegance of our traditional plum tart, where juicy, ripe plums nestle atop a bed of almond cream, enveloped in a delicate lattice crust. Experience the rustic charm of our galette des prunes, where free-form pastry embraces a generous filling of plums, creating a symphony of flavors and textures. For a taste of sophistication, embrace our plum and frangipane tart, where a layer of sweet almond filling harmonizes with the tartness of plums, all encased in a crisp, golden crust.
These recipes are not only delectable but also versatile, offering variations to suit every palate and occasion. Whether you prefer a classic approach or are seeking a more modern twist, our collection has something for every home baker. Each recipe is carefully crafted with detailed instructions and helpful tips to guide you through the baking process, ensuring success in your kitchen endeavors. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.
RUSTIC PLUM (FRUIT) TART
Make and share this Rustic Plum (Fruit) Tart recipe from Food.com.
Provided by CFRP3473
Categories Dessert
Time 1h5m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- Line baking sheet with parchment paper; coat parchment paper with cooking spray.
- Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
- Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
- Drain plum mixture, reserving liquid. Toss plums in flour.
- Mound plums in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center.
- Stir together egg and 1 tablespoons water. Brush piecrust with egg mixture, and sprinkle with 1 tablespoons sugar.
- Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
- Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 tablespoons hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining plum syrup, and, if desired, Sweet Cream Topping.
- Sweet Cream Topping: Stir together 1/2 cup sour cream and 2 teaspoons brown sugar. Cover and chill 2 hours before serving. Stir just before serving.
- Peach-Nectarine Tart: White peaches won't work as well in this tart because of their delicate texture. Prepare recipe as directed, substituting 3/4 lb. peeled nectarines and 3/4 lb. peeled peaches for plums and peach preserves for plum preserves.
- Apricot-Almond Tart: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves. Omit allspice.
- Fresh Cherry Tart: Prepare recipe as directed, substituting 1 1/2 lb. fresh cherries, pitted, for plums and cherry preserves for plum preserves.
FRESH FRUIT TART WITH PLUM JAM
Provided by Kimberly Boyce
Categories Fruit Dessert Bake Plum Vanilla Summer Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For jam:
- Stir sugar and water in heavy medium saucepan over medium-high heat until sugar dissolves. Scrape seeds from vanilla bean into sugar water; add bean. Bring to boil. Place candy thermometer into mixture so that bulb is submerged. Boil until thermometer registers 260°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes (time will vary due to size of pan). Remove pan from heat and add plums to pan; let stand 1 minute. Stir mixture constantly over high heat until plums are broken up, spoon leaves path when drawn across bottom of pan, and mixture is reduced to 1 1/3 cups, about 9 minutes. Transfer to metal or glass container. Press plastic wrap directly on surface of jam and refrigerate until cool.
- DO AHEAD Can be made 4 days ahead. Keep refrigerated.
- For crust:
- Finely grind hazelnuts with 1/2 cup flour in processor. Transfer to medium bowl. Whisk in remaining 1 cup flour, sugar, and salt. Make well in center and pour in melted butter. Mix with fingers until moist crumbs form. Transfer mixture to 10-inch-diameter tart pan with removable bottom. Press mixture firmly onto bottom and up sides of pan. Freeze crust 30 minutes.
- Preheat oven to 350°F. Bake crust until golden brown, about 35 minutes. Cool crust 15 minutes. Maintain oven temperature.
- Brush bottom and sides of tart with 1/2 cup plum jam. Return to oven and bake until jam bubbles all over, about 14 minutes. Cool completely.
- DO AHEAD Can be made 8 hours ahead; cover and let stand at room temperature.
- For filling:
- Place all fruit in large bowl. Stir remaining plum jam to loosen and add to fruit in bowl; toss gently to coat. Transfer fruit to crust, mounding in center. Serve with whipped cream.
FREESTYLE PLUM OR FRUIT TART
Easy and delicious. Just the way I like my desserts. This would be good using peaches, pears, apples, or any summer fruit. From Kraft Food and Family, Summer 2007.
Provided by papergoddess
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Place pie crust in a greased 10 inch pie plate or oven-proof dish. I used a 1 1/2 quart Pyrex dish.
- Using the back of a spoon, spread cream cheese over the bottom of the pie crust.
- Toss plums with sugar and flour. Pour over cream cheese.
- Fold edges of pie crust over plums, leaving center of plums uncovered.
- Sprinkle sugar and cinnamon evenly over top of tart.
- Bake 35-45 minutes or until crust is golden and fruit juices are bubbly.
- Top with whipped cream, Cool Whip, or ice cream if desired.
FRUIT (PLUM) TART
Most pleasing to the senses, this recipe is a definite keeper! It's very easy to make, takes little time and appears & tastes like a masterpiece!! The recipe was passed on to me by my daughter and is from "Cooking for Mr Latte". The original recipe used peaches but most any fruit would do very nicely! I used plums (red and black). It's not a sugary sweet dessert but will surely satisfy the sweet tooth!
Provided by sharflan
Categories Tarts
Time 45m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- TART CASING:.
- Sift together the flour, salt and sugar.
- Whisk together the oil, milk and extract.
- Pour the wet ingredients over the dry in a circular motion and mix with fork or fingers until just moistened.
- Transfer the dough to a 9" tart pan and firmly pat over the bottom and sides with your fingers. Trim the edges.
- FILLING:.
- Preheat the oven to 425F.
- Slice the plums into wedges.
- Arrange the slices in the tart casing so that they overlap slightly, covering the whole tart, mixing the different plums.
- Using your fingers, pinch together the sugar, flour and butter until crumbly.
- Sprinkle over the plums.
- Bake 30 minutes or until crust is browned nicely.
- Serve warm, cold or @ room temperature. Can be served plain, with whipped cream, thick cream to drizzle or with a lightly sweetened sour cream.
Nutrition Facts : Calories 368.6, Fat 20.4, SaturatedFat 3.8, Cholesterol 5.3, Sodium 214, Carbohydrate 43.2, Fiber 1.6, Sugar 17.6, Protein 3.9
Tips:
- Use ripe, fresh plums: This will ensure that your tart is bursting with flavor.
- Pit the plums before slicing them: This will save you time and hassle.
- Slice the plums thinly: This will help them to cook evenly.
- Use a food processor to make the streusel topping: This will make it quick and easy.
- Don't overmix the dough: Overmixing will make the dough tough.
- Chill the dough before rolling it out: This will help it to be easier to work with.
- Bake the tart until the crust is golden brown and the filling is bubbling: This will ensure that the tart is cooked through.
- Let the tart cool slightly before serving: This will help the filling to set.
Conclusion:
This fruit plum tart is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart plums are perfectly complemented by the buttery crust and streusel topping. This tart is sure to be a hit with everyone who tries it.
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