Country Style Plum Tart Recipes

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.

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Allow to sit for 15 minutes. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and remaining 1 cup of sugar on medium speed until light and fluffy. In a small bowl, combine the flour, cinnamon, salt, and baking powder. With the mixer on low, gradually add the dry ingredients to the butter mixture until it forms small, dry crumbs. Add 1 tablespoon of cold water and continue to beat for about 30 seconds, until the mixture forms large, moist crumbs. Set aside 3/4 cup of the crumb mixture and pour the rest into the springform pan. With floured hands, lightly pat the dough evenly in the bottom of the pan and 1 inch up the sides. Arrange the plums in concentric circles on the crust. Sprinkle the remaining crumb mixture evenly on top. Bake for 1 hour, until the fruit is bubbling and the crust is golden. Cool for 15 minutes, then remove the sides of the pan and serve warm or at room temperature.

Steps:

• In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate., Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.

Steps:

• Preheat oven to 400°. On a work surface, unroll crust. Roll to a 12-in. circle. Transfer to a parchment-lined baking sheet., In a large bowl, toss plums with 3 tablespoons sugar and cornstarch. Arrange plums on crust to within 2 in. of edges; sprinkle with ginger. Fold crust edge over plums, pleating as you go., In a small bowl, whisk egg white and water; brush over folded crust. Sprinkle with remaining sugar., Bake until crust is golden brown, 20-25 minutes. Cool on pan on a wire rack. Serve warm or at room temperature.

Steps:

• Place the flour, 1 1/3 cup of sugar, lemon peel, cinnamon, and butter into the work bowl of a food processor, and process until the mixture turns grainy. Stop the machine, add eggs and egg yolks, and process in the machine until the mixture gathers itself up into one dough ball. If the dough doesn't ball up, stop the machine, sprinkle several drops of water onto the dough, and process again. Place the dough into a covered container and refrigerate at least 3 hours or preferably overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Allow the dough to rest at room temperature for about 30 minutes to warm up.
• Roll out the dough on a well-floured surface to make a 9 1/2-inch circle. Dough will be rich and sticky. Scrape up the dough circle, and press into a 9-inch pie dish. Quarter and slice the plums, and place skin sides down onto the dough in a neat ring, starting at the outer edge and working in a neat row towards the center.
• Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes.
• Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving.

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.

Steps:

• Make crust:
• Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add water by tablespoonfuls and process just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. (Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling.)
• Preheat oven to 375°F. Roll out dough on large sheet of floured parchment paper to 1/4-inch-thick round. Trim dough to 14-inch diameter. Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet).
• Make filling:
• Mix plums, jam, vanilla, and allspice in large bowl. Mound plum mixture in center of dough, leaving 3-inch border. Sprinkle fruit with 2 tablespoons sugar. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Bush dough with beaten egg. Sprinkle dough with 1 tablespoon sugar.
• Bake tart until crust is brown and filling bubbles, about 45 minutes. Transfer baking sheet to rack and cool tart slightly, about 20 minutes. Slide metal spatula under all sides of crust to free from parchment. Using large tart pan bottom as aid, transfer tart to platter. Serve warm or at room temperature with frozen yogurt.

Steps:

• Preheat oven to 375 degrees. Make the frangipane: In the bowl of a food processor, combine butter and sugar. Process until smooth. Add eggs, salt, and almond extract. Pulse to combine. Add almond and all-purpose flours, and process until a fine paste forms. Set aside.
• On a lightly floured surface, roll pate sucree dough into a 12-inch circle. Fit circle into a 10-inch tart tin with a removable bottom, being careful not to stretch dough too thin. Spread 3 tablespoons jam into bottom of lined tart tin.
• Transfer frangipane to a pastry bag fitted with a 1/2-inch tip. Pipe evenly over jam. Arrange plum wedges over frangipane in a circular pattern, closely overlapping wedges and completely covering frangipane. Sprinkle with sugar. Bake until crust is golden and plums are cooked through and beginning to caramelize, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack, and let cool.
• In a small saucepan, melt remaining 3 tablespoons jam. Brush evenly over cooled tart. Serve at room temperature.

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.

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.