hot plum liquid over exposed fruit in center of tart. This plum tart is great with plums that are not ripe and apples that need to be used up. Line the pastry with parchment, cover with beans and bake for 15 minutes, lift out the beans and parchment and bake for 5 minutes. Line a 23cm diameter tart tin with the pastry, leaving a little excess pastry hanging over the edges. Brush with melted butter and scatter over the demerara sugar and cinnamon, bake for 12 minutes. In last few weeks of summer there is an abundance of fruit. Heat the oven to 180c/fan 160c/gas 4. In a bowl, mix the demerara sugar and cinnamon. Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy. Step 7. This is the traditional plum tart recipe from the Alsace region of France. You can make it either with a flan (as they do in the Haut-Rhin region), or with sugar and cinnamon (as they do in Bas-Rhin). Ingredients Makes 6 tarts *Allergens highlighted in bold. Heat the oven to 400°F. For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. This plum frangipane tart can be made with prunes, which you fry in butter to soften, if fresh plums aren't available. With just a few simple ingredients, you can make these tarts in mere minutes. Spoon the frangipane into the tart case, smoothing the surface. Sprinkle lightly with sugar and lemon juice STEP 4 Put the plums in the pastry case then … Beat in egg yolk. 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. Sprinkle the pastry sheet with the almonds and 2 tablespoons sugar to within 1/4-inch of the edge. This is the traditional plum tart recipe from the Alsace region of France. It is made with damson plums and a yeast pastry. Find delicious plum tart recipes here. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Directions. Recipe: Plum, Ginger & Walnut Tarts. This deliciously fresh plum and raspberry frangipane tart is made with an almond and oat gluten free pastry. Arrange the plum slices, slightly overlapping, over the top, pressing slightly into the frangipane. Serve this fruity tart, with its soft, gooey topping, soon after it is baked so that the juices do not make the crust soggy. In a bowl, mix the demerara sugar and cinnamon. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required). If you're looking for a delicious recipe to use your new harvest of plums, here are three ideas to make plum tarts. Arrange slices of plum on the top of each tart in a circular pattern. Sweetcrust pastry is topped with sliced plums, dotted with butter and sprinkled with cinnamon sugar before being baked. I'm not sure if this is a cake or a tart but it is simple and delicious! Roll out pastry, cut into 4 equal pieces and line 4 small tart tins with pastry. Let cool slightly. Unfold the pastry on a baking sheet. Bake blind for 12-15 minutes, then remove the parchment and baking beans and return the pastry case to the oven for a further five minutes. Remove from the oven and cool for 10 minutes. Plums, whether deep purple or light green in colour, make fantastic tarts. You can make it either with a flan (as they do in the Haut-Rhin region), or with sugar and cinnamon (as they do in Bas-Rhin). Delicious cinnamon-baked plums atop a cobbler-style base. It is made with damson plums and a yeast pastry. To make the pastry, put the flour in a food processor with 125g (4oz) butter, cut into small cubes, and 25g (1oz) caster sugar. Mist 2 baking sheets with the cooking spray. A popular Plum Tart recipe or Alsatian Plum Tart is one of the French dessert recipes from the Alsace region of France. Sieve the flour into a food processor, add the ground cinnamon, salt, butter and egg yolk. https://www.finecooking.com/recipe/plum-tart-with-lemon-shortbread-crust For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum. Roughly level with a spoon so there are no gaps, then arrange the plums on top. Simplicity at its best. Preheat the oven to 400 degrees F. Lay the pastry on a floured surface and cut in half. https://www.epicurious.com/recipes/food/views/plum-tarts-103860 Serve with custard or vanilla ice cream. Serve with coffee or as a dessert with a spoonful of plain yogurt or vanilla ice cream. Spread a teaspoon of golden syrup over the middle of each. Place the plum halves skin side up on top of the batter. Bake for 30-35 mins until mixture is set and a knife point comes out clean when inserted. Dot the frangipane over the base of the uncooked pastry. Arrange the … This is a very easy recipe for a low fat fruit tart that you can also make with other combinations such as apples and pears. 6) Remove from the pan and transfer the tart to a flat plate. Arrange over the golden syrup, leaving a 1 cm border. Lightly grease a 23x33cm/9x13in Swiss roll tin. In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Sprinkle over the plums and finish with a drizzle of orange juice. Place tart in tin on a baking sheet. It is absolutely heavenly and will be a favourite with everyone. Serve immediately with remaining plum … Sprinkle one piece with the almonds and some sugar; lay the other piece on top. 5) Bake the tart for 40 to 50 minutes, or until lightly browned and the plum juices are bubbling. Bake for approximately 35 minutes, turning if necessary, until the filling has risen above the plums … until it's lightly browned and the plum juices are bubbling. 5. Boil 1 to 2 minutes or until slightly thickened. Brushing the pastry with apple or quince jelly is a little trick so it won't get soggy especially if the fruit is juicy. Halve and destone Three classic plum and almond tart recipes. Process for 30 seconds or until evenly combined. Brush or drizzle 1 to 2 Tbsp. Simple to do, a quick tasty result! Plum, Ginger and Walnut Tarts. Serve warm or at room temperature. https://www.jamieoliver.com/recipes/fruit-recipes/plum-lattice-pie Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Serve warm or cold. Preheat the oven to 180°C, fan 160°C, gas mark 4. Sprinkle over 1 … I'm sure it would work just as well with apples or pears. For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum. Halve the plums and remove the stones then cut into quarters. Read about our approach to external linking. 4. Instructions. Using … … We were 4 but everybody took seconds! Stir in the caster sugar and orange zest. 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