PLUM FRANGIPANE TART
This plum frangipane tart can be made with prunes if fresh plums aren't available. Saute them in butter first to soften.
Provided by Anonymous
Time 2h5m
Yield 8
Number Of Ingredients 11
Steps:
- Combine flour, sugar, and salt in a large bowl. Rub in cold butter cubes with your fingers until mixture looks like bread crumbs. Add water and egg yolk; knead into a ball. Wrap pastry in plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine softened butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add egg and mix until well combined. Add ground almonds and beat frangipane until well combined.
- Roll out chilled pastry dough and transfer to a 9-inch fluted tart tin; trim edges.
- Spread frangipane over the pastry base. Arrange plums on top in a circular pattern.
- Bake in the preheated oven until the pastry is golden brown and the plums are soft, about 45 minutes.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 58.6 g, Cholesterol 102.3 mg, Fat 24.5 g, Fiber 2 g, Protein 10.7 g, SaturatedFat 13.5 g, Sodium 33.7 mg, Sugar 29.4 g
FRESH PLUM FRANGIPANE TART
Categories Food Processor Fruit Nut Dessert Bake Plum Almond Brandy Summer Bon Appétit
Yield Makes 8 Servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.
- Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature.
- For filling:
- Blend all ingredients except plums in processor until almonds are finely ground. Spread frangipane filling in prepared crust.
- Place plum halves, skin side up, on work surface. Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end). Press gently to fan slices. Repeat with remaining plum halves. Place fanned plums, skin side up, atop frangipane; press gently to anchor.
- Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes. Remove tart from baking sheet; transfer to rack.
- For glaze:
- Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils. Strain glaze into small bowl. Brush glaze generously over plums. Cool tart completely. (Tart can be prepared 8 hours ahead. Let stand at room temperature.)
- Push pan bottom up to free tart from pan. Cut tart into wedges and serve.
FRANGIPANE-PRUNE TART
Prunes, or dried plums, are a delicious, often underrated baking ingredient in the United States. In France, the fruit is used in sweet and savory recipes, including this one for a popular dessert filled with frangipane, or buttery almond cream, and plenty of plumped fruit, baked together until the filling turns a golden brown on top and the prunes are as sweet and tender as caramels. You could use a store-bought pie or tart shell, slightly parbaked before filling it up, or follow a recipe for an all-butter pie crust.
Provided by Tejal Rao
Categories pies and tarts, dessert
Time 1h
Yield 12 slices
Number Of Ingredients 11
Steps:
- Preheat the oven to 375. In a bowl, pour the hot tea over the halved prunes, and let the fruit rehydrate while you make the almond filling.
- Put almonds, sugar and salt in a food processor, and pulse just until ground (be careful not to overprocess, or the filling will become a hard paste). Add the butter, eggs, brandy and almond essence, if using, and pulse just until smooth.
- Drain prunes well, pressing out any excess liquid with your hands, and place in the tart shell, more or less in an even layer. Spoon on the almond mixture, smoothing it with the back of the spoon, then sprinkle over remaining sliced almonds. Bake for 25-30 minutes, or until the top is a nice golden brown. Dust with icing sugar, and let cool before serving.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 5 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 178 milligrams, Sugar 14 grams, TransFat 0 grams
PLUM-FRANGIPANE TART
Use purple, black or red plums to fill this delicious dessert, which gets its almond flavor from the Frangipane.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 4 - by - 1 3 - inch tart
Number Of Ingredients 4
Steps:
- Heat oven to 375 degrees. Have ready a 4-by-13- inch tart pan with removable bottom. On a lightly floured surface, roll out dough to an 8-by-16-inch rectangle, about 1/8 inch thick. Place dough in pan; gently press dough into pan. Trim dough flush with top of pan.
- Spread frangipane in an even layer on bottom of shell; chill shell 20 minutes.
- Gently press plums into frangipane. Place tart on a baking sheet. Bake until frangipane is brown and crust is golden, about 45 minutes. Transfer to a wire rack to cool. Serve.
PLUM TART
In this scrumptious tart, the honeyed tang of fresh plums is complemented by the bitter-almond flavor of frangipane, a rich pastry cream. You can substitute peaches or pears for the plums, if desired; serve in wedges topped with dollops of créme fraiche. This recipe was also featured on Martha Stewart Living TV.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 10
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.
More about "plum frangipane tart recipes"
PLUM FRANGIPANE TART | EMMA DUCKWORTH BAKES
From emmaduckworthbakes.com
4.8/5 (17)Total Time 2 hrs 40 minsCategory TartCalories 369 per serving
WINTER SPICED PLUM FRANGIPANE TART RECIPE - GREAT …
From greatbritishchefs.com
PLUM AND ALMOND TART RECIPE - BBC FOOD
From bbc.co.uk
PLUM FRANGIPANE TART RECIPE -SUNSET MAGAZINE
From sunset.com
CLASSIC PLUM AND ALMOND TART RECIPE - THE SPRUCE EATS
From thespruceeats.com
PLUM FRANGIPANE TART - SIMPLY DELICIOUS
From simply-delicious-food.com
DELICIOUS PLUM FRANGIPANE TART RECIPE · …
From pescetarian.kitchen
PLUM FRANGIPANE TART – BAKING LIKE A CHEF
From bakinglikeachef.com
PLUM AND FRANGIPANE TART | NEW WORLD
From newworld.co.nz
PLUM AND FRANGIPANE TART - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
PLUM FRANGIPANE TARTS WITH ROASTED, SPICED PLUMS RECIPE - BBC
From bbc.co.uk
PLUM TART RECIPE (WITH FRANGIPANE) | THE KITCHN
From thekitchn.com
CHEF CURTIS STONE ON TWITTER: "THREE PLUM FRANGIPANE TARTS WITH …
From twitter.com
CRIME SCENE KITCHEN S2 E4 REVIEW: GOING PLUM CRAZY - GUILTY EATS
From guiltyeats.com
PLUM FRANGIPANE TART - AINSLEY HARRIOTT
From ainsley-harriott.com
PLUM AND FRANGIPANE TART RECIPE | DESSERT | THE GUARDIAN
From theguardian.com
PLUM FRANGIPANE TART RECIPE - LOVEFOOD.COM
From lovefood.com
PLUM FRANGIPANE TART (PLOMMONTARTE FRANGIPANE)
From swedishfood.com
PLUM FRANGIPANE TART | TESCO REAL FOOD
From realfood.tesco.com
You'll also love