Best 2 Plum Tart With Goat Cheese And Walnut Thyme Streusel Recipes
Are you looking for a delightful dessert that is both visually stunning and bursting with unique flavors? Look no further than the Plum Tart with Goat Cheese and Walnut-Thyme Streusel, a culinary masterpiece that combines sweet, tart, and savory elements in perfect harmony. This delectable tart features a flaky crust filled with a creamy goat cheese mixture and topped with a vibrant array of ripe plums. The crowning glory is a walnut-thyme streusel that adds a delightful crunch and herbaceous aroma. With its eye-catching presentation and explosion of flavors, this tart is sure to impress your family and friends.
In this comprehensive guide, we will take you through the step-by-step process of creating this mouthwatering dessert. From preparing the golden brown crust to crafting the velvety goat cheese filling, and finally assembling the tart with the vibrant plums and streusel topping, we'll provide all the tips and tricks you need to achieve perfection. Additionally, we'll share variations of this recipe to suit different dietary preferences and introduce other delectable fruit tarts that are equally impressive. Get ready to embark on a culinary journey that will leave your taste buds dancing with joy!
PLUM TART
Provided by Ina Garten
Categories dessert
Time 1h5m
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 in.
- 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.
PLUM TART
This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season's plums. Use the same formula for peaches, apricots and figs when those fruits are in season. The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly. If you don't, the fruit will collapse in the shell as it bakes, and it will lose a lot of liquid, which could make the pastry shell soggy. Another way to prevent the shell from becoming soggy is to line it with crumbs of one kind or another - they can be cookie crumbs or breadcrumbs, crumble topping or streusel, that will absorb the juice from the fruit.
Provided by Martha Rose Shulman
Categories pies and tarts, dessert
Time 1h
Yield 1 9-inch tart (8 servings)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. If using smaller, halved plums, use a paring knife to cut a 3/4-inch slit through the top of each half, from the tip of the plum to just above where the pit should be. (This will allow the liquid from the plums to evaporate during baking instead of settling into the pit cavity.)
- Place pastry shell on a sheet pan or baking sheet. Spread crumbs or crumble topping over bottom of pastry shell in an even layer. Arrange plums in tight concentric circles in pastry shell, skin-side down, beginning with rim of the pan and standing plums up slightly.
- Mix together sugar and cinnamon and sprinkle 2 tablespoons over plums. Place in oven and bake 45 minutes, or until tips of plums have colored; plums should retain their shape. Remove from heat, on baking sheet, and allow to cool on a rack.
- Once plums have cooled, sprinkle remaining cinnamon-sugar mixture over the fruit. Alternatively, heat jam in a small saucepan until runny and, instead of sprinkling fruit with sugar, gently brush cooled plums with jam to glaze.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 153 milligrams, Sugar 17 grams
Tips:
- Use ripe and flavorful plums. This will ensure that your tart has the best possible flavor. Look for plums that are deep in color and slightly soft to the touch.
- Don't overwork the dough. Overworking the dough will make it tough. Mix it just until it comes together, then stop.
- Chill the dough before rolling it out. This will make it easier to work with and less likely to tear.
- Don't overcrowd the tart pan. Leave some space between the plums so that they can cook evenly.
- Bake the tart until the crust is golden brown and the plums are bubbling.
Conclusion:
This plum tart with goat cheese and walnut-thyme streusel is a delicious and easy-to-make dessert. The sweet and tangy plums pair perfectly with the creamy goat cheese and the crunchy streusel topping. This tart is perfect for a summer party or potluck. Note: The calorie count for this recipe is approximate and may vary depending on the ingredients used.
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