Best 3 Plum Tart With Marzipan Crumble Recipes
Indulge in a delightful culinary journey with our exquisite Plum Tart with Marzipan Crumble. This tantalizing treat combines the vibrant flavors of sweet and tangy plums with a luscious almond marzipan filling, all enveloped in a buttery, crumbly crust. Each bite offers a harmonious blend of textures and flavors, making it an irresistible dessert for any occasion.
This delectable recipe collection features variations to suit every palate and skill level. From the classic Plum Tart with Marzipan Crumble, perfect for special gatherings, to the hassle-free Rustic Plum Tart and the individual Plum Tartlets, ideal for a quick and easy dessert fix, there's something for everyone.
With step-by-step instructions, helpful tips, and stunning visuals, these recipes guide you effortlessly through the baking process. Whether you're a seasoned baker or just starting your culinary adventure, you'll find everything you need to create these mouthwatering plum tarts.
So, gather your ingredients, preheat your oven, and embark on a delectable journey with our Plum Tart with Marzipan Crumble. Treat yourself and your loved ones to a taste of heaven with this extraordinary dessert.
PLUM TART WITH MARZIPAN CRUMBLE
Categories Dessert Bake Plum Almond Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 18
Steps:
- For crust:
- Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
- Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
- Blend flour, almond paste and sugar in processor until almond paste is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
- Combine all ingredients in medium bowl; toss to blend well.
- Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
- Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)
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 AND FRANGIPANE TART
Frangipane is a creamy custard made of ground nuts, butter, sugar and eggs. It's often spread under fruit in tarts and galettes, over a layer of jam in a Bakewell tart, or tucked into a puff pastry crown to make a classic pithivier. It is most often made with almonds, but pistachios, hazelnuts and pecans (or even a mix of them!) are tasty substitutes. Almond flour is used in place of whole nuts in this recipe so that the mixture comes together without any special machinery - just a bowl and a spoon. Store-bought puff pastry makes this dessert even easier to pull together.
Provided by Samantha Seneviratne
Categories pastries, pies and tarts, dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Unfold the sheet of puff pastry on a piece of parchment paper set in a rimmed baking sheet. Trim the sides if necessary to make a neat rectangle. Using a sharp paring knife, score a 1-inch border around the puff pastry, taking care not to cut through the sheet. Using a fork, dock the sheet all over but within the border.
- Bake the puff pastry just until lightly golden, about 24 minutes. (Keep in mind that you will be baking it again, so it doesn't have to be completely baked through yet.) Remove from the oven. Increase the oven temperature to 400 degrees.
- While the pastry bakes, prepare the frangipane: In a large bowl, whisk together the eggs. Add the nut flour, brown sugar, butter and salt, and beat by hand using a wooden spoon or whisk, or with an electric mixer, until well-combined. (If there are small bits of butter in the frangipane, that's OK.)
- In a small bowl, combine the granulated sugar and cardamom.
- When the puff pastry is out of the oven, use the back of a spoon to gently press down the pastry within the border. Immediately spread the frangipane over the pastry within the border. Arrange the fruit over the top of the frangipane. Sprinkle the cardamom sugar over the fruit.
- Bake until the frangipane is golden brown in spots and set in the center, 30 to 35 minutes, tenting the edges of the pastry with foil if they are browning too quickly.
- Transfer to a rack to cool slightly. Serve warm or at room temperature.
Tips:
- Use ripe, juicy plums. This will ensure that your tart has a sweet, flavorful filling.
- Don't overwork the dough. Overworking the dough will make it tough. Just mix it until it comes together, then wrap it in plastic wrap and chill it for at least 30 minutes.
- Blind bake the tart crust. This will help to prevent the crust from becoming soggy.
- Use a combination of brown sugar and granulated sugar in the marzipan crumble topping. This will give the topping a complex, nutty flavor.
- Serve the tart warm or at room temperature. This will allow the flavors to meld together and the crust to become flaky.
Conclusion:
This plum tart with marzipan crumble is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet, juicy plums are perfectly complemented by the nutty flavor of the marzipan crumble topping. This tart is sure to be a hit with everyone who tries it. This recipe is also very versatile. You can use different types of fruit, such as apples, peaches, or berries. You can also add different spices to the marzipan crumble topping, such as cinnamon, nutmeg, or ginger. Get creative and experiment until you find your perfect combination!
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