Best 9 Almond Plum Tarts Recipes

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Welcome to the world of delectable almond plum tarts, where the sweet and tangy flavors of plums blend harmoniously with the nutty richness of almonds, creating a symphony of flavors that will tantalize your taste buds. In this comprehensive guide, we'll take you on a culinary journey, exploring the art of crafting these delightful treats, from selecting the perfect plums to mastering the techniques of creating flaky, buttery crusts and luscious almond fillings. Whether you're a seasoned baker or just starting out, we'll provide you with all the tips, tricks, and secrets to create almond plum tarts that will become the stars of your dessert table.

Here are our top 9 tried and tested recipes!

PLUM ALMOND TART



Plum Almond Tart image

This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit. Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar. And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) - though you'll want to sprinkle a little turbinado sugar over the top for added crunch.

Provided by Joan Nathan

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup/113 grams unsalted butter (1 stick) or 1/2 cup solid coconut oil, at room temperature
3/4 cup/94 grams confectioners' sugar
Pinch of fine sea salt
1 vanilla bean, seeds scraped
1 large egg
1 1/2 cups/187 grams all-purpose flour
3/4 cup/120 grams blanched almonds
2 tablespoons all-purpose flour
1/2 cup/113 grams unsalted butter (1 stick) or coconut oil at room temperature
1 cup/120 grams confectioners' sugar
Pinch of fine sea salt
1 large egg plus 1 egg yolk
About 1 1/2 pounds/680 grams Italian plums or other flavorful, colorful plums
A few pinches of turbinado or other textured raw sugar

Steps:

  • Make the crust: Combine butter or oil, confectioners' sugar, salt and vanilla bean seeds in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add the egg and then the flour, and continue mixing until smooth. Remove dough from the bowl, wrap in plastic and refrigerate, about 1 hour, or until firm.
  • Make the almond filling: Grind together the blanched almonds and flour in a food processor until they form a textured almond flour.
  • Combine butter or oil, confectioners' sugar and salt in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add egg and egg yolk, and continue mixing until mixture comes together and is homogeneous, about 2 minutes. Add almond mixture all at once, and mix until batter just comes together. Cover with plastic wrap and set aside.
  • Remove dough from refrigerator and set aside for 10 minutes. Knead dough to loosen it, then pat together into a ball again. On a well-floured surface, roll out the dough into a 12- to 13-inch round using a floured rolling pin. Quickly transfer dough to an 11-inch pie plate or tart shell, trimming the edges as needed. Place the lined shell in the freezer until frozen.
  • Heat oven to 350 degrees. Remove shell from the freezer, line with parchment paper, and fill with pie weights or dried beans. Bake crust for 12 to 15 minutes, or until the edges are just starting to color. Remove the weights and bake 5 minutes longer. Cool completely.
  • While the crust cools, cut plums into 1/4-inch wedges.
  • Using an offset spatula, spread cooled tart shell with the almond cream. Starting at the outside of the pan, arrange plums in a circle on top so all the pieces overlap. Turn plums the opposite way for the second circle. Fill the center with the remaining plums or another fruit if you wish.
  • Sprinkle a few pinches of turbinado sugar over plums and bake for 30 to 40 minutes or until almond cream is puffed and golden brown and the plums are softened.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 12 grams, Carbohydrate 47 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 79 milligrams, Sugar 28 grams, TransFat 1 gram

PLUM TART WITH ALMOND PASTRY CRUST



Plum Tart with Almond Pastry Crust image

Provided by Ellie Krieger

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 15

6 ripe but firm plums, about 1 1/2 pounds
2 teaspoons sugar
1/4 teaspoon cinnamon
1/2 teaspoon lemon juice
Heaping 1/3 cup unsalted blanched almonds
1 cup whole wheat pastry flour
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup sugar
2 tablespoons chilled butter, cubed
2 tablespoons canola oil
1 egg white
1 tablespoon seedless raspberry or strawberry preserves
2 teaspoons water

Steps:

  • For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.
  • For the crust: Preheat oven to 375 degree F.
  • Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.
  • For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.

CLASSIC PLUM AND ALMOND TART



Classic Plum and Almond Tart image

This Plum and Almond Tart is so versatile, it is great with a cuppa and makes a lovely pudding. If you like Bakewell Tart you will love this recipe.

Provided by Elaine Lemm

Categories     Dessert     Cake

Time 1h15m

Number Of Ingredients 12

1 quantity of shortcrust pastry
For the Frangipane:
100 grams/3 1/2 ounces unsalted butter (softened)
125 grams/4 ounces caster sugar
2 eggs (free range, fresh)
2 teaspoons vanilla extract
50 grams/2 ounces all-purpose flour
175 grams/6 ounces almonds (ground)
Decoration:
10 plums (ripe and fresh)
1 tablespoon caster sugar
Garnish: icing sugar for dusting

Steps:

  • Gather the ingredients.
  • Lightly grease a 9-inch loose bottomed tart tin.
  • Roll out the pastry to an even thickness and line the tart tin. Cut away any excess, crimp the edges for decoration if you wish, then pop the lined tin into the fridge while you make the filling.
  • In a large baking bowl, cream together the butter and sugar until light and fluffy. To do this, you can use either a fork, whisk, or electric hand whisk.
  • Beat the eggs in a separate bowl and add the vanilla extract.
  • Then carefully, a little at a time, add the beaten egg to the creamed butter and sugar whisking continuously.
  • Sift the flour into the ground almonds.
  • Then, using a spatula or tablespoon, carefully fold the ground almonds and flour into the creamed mixture until thoroughly incorporated.
  • Heat the oven to 350 F/175 C/Gas 4.
  • Take the pastry case from the fridge and gently spoon the creamed almonds into the case and spread to fill-be careful not to be too heavy-handed and flatten out all the air from the mixture.
  • Halve the plums, remove the stone, then cut each plum into thick slices (about 6 to 8 per plum).
  • Slightly overlapping each slice, arrange in circles on top of the mixture, gently pushing each slice into the almond cream.
  • Place the filled tart into the centre of the preheated oven. Bake for between 45 and 50 minutes until the pastry and filling is cooked and golden, and the plums softened and released their juices into the cake.
  • Leave the tart to cool in the tin for 15 minutes, then carefully remove and put onto a plate or cake stand.
  • Serve cold with a nice cup of tea or coffee, warm with, as mentioned before, a little custard or cream.

Nutrition Facts : Calories 622 kcal, Carbohydrate 73 g, Cholesterol 73 mg, Fiber 9 g, Protein 12 g, SaturatedFat 11 g, Sodium 308 mg, Sugar 33 g, Fat 34 g, ServingSize Serves 8, UnsaturatedFat 0 g

ALMOND PLUM TARTS



Almond Plum Tarts image

Provided by Todd S. Purdum

Categories     brunch, dessert

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/2 cup blanched whole almonds
4 small plums or apricots
4 ounces (1 stick) butter, at room temperature
1/2 cup superfine sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup all-purpose flour
Lightly sweetened whipped cream, for garnish

Steps:

  • Preheat oven to 400 degrees. Using a food processor, chop almonds until finely ground; do not allow to become a paste. Transfer to a bowl and set aside. Cut a small cross into stem end of each plum, and remove pit; set plums aside.
  • In bowl of food processor, combine butter and sugar. Process until smooth. Add eggs, vanilla, flour and ground almonds. Process until just combined.
  • Divide almond mixture among four 1-cup pudding or souffle dishes. Press a plum, cut side up, into center of batter; a portion of the plum will remain above the batter.
  • Bake until filling is puffed and golden, 15 to 20 minutes. Garnish tarts with a dollop of whipped cream. Serve immediately.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 16 grams, Carbohydrate 40 grams, Fat 35 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 40 milligrams, Sugar 28 grams, TransFat 1 gram

PLUM AND ALMOND TART



Plum and Almond Tart image

Make and share this Plum and Almond Tart recipe from Food.com.

Provided by teresas

Categories     Tarts

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup flour, all purpose
6 tablespoons butter
1 egg yolk
1 tablespoon water, approximately
2 (16 1/2 ounce) cans purple plums, drained
1 cup almonds, ground
1/2 cup granulated sugar
2 teaspoons lemon rind, grated
1 egg, lightly beaten
2 tablespoons butter
1 tablespoon granulated sugar, extra
2 teaspoons cinnamon

Steps:

  • Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.
  • Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.
  • Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.
  • Meanwhile halve and seed plums, drain on absorbent paper.
  • Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.
  • Combine extra sugar and cinnamon thoroughly.
  • Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.
  • Bake in 375°F oven about 50 minutes or until golden brown.
  • Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.

Nutrition Facts : Calories 386.6, Fat 22.1, SaturatedFat 8.4, Cholesterol 74.5, Sodium 170.3, Carbohydrate 43.8, Fiber 4.3, Sugar 26.6, Protein 7.3

PLUM-ALMOND TART



Plum-Almond Tart image

Categories     Fruit     Dessert     Bake     Plum     Almond     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 16

For crust
1 cup all purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1/4 teaspoon vanilla extract
For filling
1/3 cup whole almonds (about 2 ounces)
1/3 cup sugar
1 large egg
3 tablespoons unsalted butter, room temperature
4 teaspoons framboise (raspberry liqueur) or brandy
12 ounces ripe red-skinned plums, pitted, cut into 3/4-inch-thick wedges
1/4 cup red currant jelly
Whipped cream (optional)

Steps:

  • Make crust:
  • Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.
  • Bake crust until pale golden, about 30 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature.
  • Make filling:
  • Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons framboise. Process until batter forms. Pour filling into crust. Arrange plums atop filling. Bake until plums are tender and filling is golden and set, about 50 minutes.
  • Melt jelly with remaining 2 teaspoons framboise in heavy small saucepan over medium-low heat. Brush jelly mixture over plums. Cool tart. Serve at room temperature with whipped cream, if desired.

PLUM TART



Plum Tart image

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

8 tablespoons (1 stick) unsalted butter
1/2 cup sugar, plus 2 tablespoons for sprinkling
2 large eggs
1/4 teaspoon salt
1/4 teaspoon pure almond extract
1 cup almond flour
1/2 cup all-purpose flour, plus more for dusting
1/2 recipe Pate Sucree Extra
6 tablespoons plum jam
3 medium plums (about 1 pound), cut into 1/4-inch wedges

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.

PLUM-ALMOND TARTLETS



Plum-Almond Tartlets image

Categories     Egg     Dessert     Vegetarian     Quick & Easy     High Fiber     Plum     Almond     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 tablespoons almond paste, crumbled
4 plums, halved, pitted, cut into 1/4-inch-thick wedges
1 large egg, beaten to blend
Raw sugar crystals
Sliced almonds
2 large plums, coarsely grated
1/3 cup plum jam
1 tablespoon butter
1 tablespoon sugar
1/4 teaspoon ground allspice
Vanilla ice cream
Ingredient info: Almond paste is available at supermarkets and specialty foods stores.

Steps:

  • Preheat oven to 400°F. Line rimmed baking sheet with parchment. Unfold pastry; cut into 4 squares. Set on sheet; pierce all over with fork. Sprinkle 1 tablespoon almond paste over each square, leaving 1/2-inch border. Place plum wedges atop pastry, leaving 1/2-inch border. Cut 1/2-inch slits around edges of tartlets. Brush edges with egg; sprinkle with raw sugar and almonds.
  • Bring grated plums, jam, butter, sugar, and allspice to boil in small saucepan, stirring often. Brush 1/2 tablespoon plum sauce over plums on tartlets. Bake tartlets until golden, about 20 minutes. Serve with ice cream and remaining plum sauce.

ALMOND AND PLUM TART



Almond and Plum Tart image

A very light cake perfect to have with a cup of freshly brewed coffee! This recipe is based on a recipe that my dear Mother passed on to me - the only difference between the 2 recipes is the addition of almond essence and slithered almonds.

Provided by Karin...

Categories     Dessert

Time 30m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 10

4 ounces butter
4 ounces sugar
2 eggs
1 tablespoon warm water, with a little
almond essence, added to it
4 ounces flour
1 teaspoon baking powder
slivered almonds
sliced plum
extra sugar (for sprinkling)

Steps:

  • Cream butter and sugar.
  • Add eggs - one at a time and beat well.
  • Add the warm water and almond essence.
  • Add sifted flour and baking powder.
  • Stir well to make a mixture that will spread evenly in 20cm diameter tin.
  • Sprinke with slithered almonds.
  • Arrange sliced plums on top.
  • Sprinkle with sugar.
  • Bake in the oven for approx 20 minutes at 160'C.

Tips:

  • For the perfect pastry crust, use a combination of butter and shortening. This will help to create a flaky and tender crust.
  • Make sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven.
  • When rolling out the dough, use a light touch. Overworking the dough will make it tough.
  • Be sure to preheat the oven before baking the tarts. This will help to ensure that the crust is cooked through evenly.
  • To prevent the plums from sinking to the bottom of the tarts, toss them with a little flour before adding them to the filling.
  • If you don't have almond extract, you can use vanilla extract instead.
  • Serve the tarts warm or at room temperature with a dollop of whipped cream or ice cream.

Conclusion:

Almond Plum Tarts are a delicious and easy-to-make dessert that is perfect for any occasion. With a flaky pastry crust, a sweet and tart filling, and a sprinkling of almonds, these tarts are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!

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