Best 4 Fruit Plum Tart Recipes
Are you searching for a delectable and tantalizing dessert to please your palate? Look no further than the irresistible and classic fruit plum tart, a culinary masterpiece that embodies the essence of summertime. This delectable treat, with its vibrant colors and sweet, juicy plums, is sure to leave a lasting impression on your taste buds. Whether you're an experienced baker or a novice in the kitchen, this article will guide you through the journey of creating the perfect fruit plum tart, ensuring that you can impress your friends and family with your culinary prowess.
Here are our top 4 tried and tested recipes!
RUSTIC PLUM (FRUIT) TART
Make and share this Rustic Plum (Fruit) Tart recipe from Food.com.
Provided by CFRP3473
Categories Dessert
Time 1h5m
Yield 1 tart, 8 serving(s)
Number Of Ingredients 10
Steps:
- Line baking sheet with parchment paper; coat parchment paper with cooking spray.
- Preheat oven to 350°. Stir together plums and next 4 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally.
- Unroll piecrust on prepared baking sheet. Roll into a 12-inch circle.
- Drain plum mixture, reserving liquid. Toss plums in flour.
- Mound plums in center of piecrust, leaving a 3-inch border. Fold piecrust border up and over plums, pleating as you go, leaving an opening about 5 inches wide in center.
- Stir together egg and 1 tablespoons water. Brush piecrust with egg mixture, and sprinkle with 1 tablespoons sugar.
- Bake at 350° for 45 minutes or until filling is bubbly and crust is golden. Carefully transfer tart on parchment paper to a wire rack; cool 20 minutes.
- Meanwhile, bring reserved plum liquid to a boil in a small saucepan over medium heat. Boil 1 to 2 minutes or until slightly thickened. Let cool slightly. Brush or drizzle 1 to 2 tablespoons hot plum liquid over exposed fruit in center of tart. Serve immediately with remaining plum syrup, and, if desired, Sweet Cream Topping.
- Sweet Cream Topping: Stir together 1/2 cup sour cream and 2 teaspoons brown sugar. Cover and chill 2 hours before serving. Stir just before serving.
- Peach-Nectarine Tart: White peaches won't work as well in this tart because of their delicate texture. Prepare recipe as directed, substituting 3/4 lb. peeled nectarines and 3/4 lb. peeled peaches for plums and peach preserves for plum preserves.
- Apricot-Almond Tart: Prepare recipe as directed, substituting fresh apricots for plums and apricot preserves for plum preserves. Omit allspice.
- Fresh Cherry Tart: Prepare recipe as directed, substituting 1 1/2 lb. fresh cherries, pitted, for plums and cherry preserves for plum preserves.
FRESH FRUIT TART WITH PLUM JAM
Provided by Kimberly Boyce
Categories Fruit Dessert Bake Plum Vanilla Summer Hazelnut Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- For jam:
- Stir sugar and water in heavy medium saucepan over medium-high heat until sugar dissolves. Scrape seeds from vanilla bean into sugar water; add bean. Bring to boil. Place candy thermometer into mixture so that bulb is submerged. Boil until thermometer registers 260°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes (time will vary due to size of pan). Remove pan from heat and add plums to pan; let stand 1 minute. Stir mixture constantly over high heat until plums are broken up, spoon leaves path when drawn across bottom of pan, and mixture is reduced to 1 1/3 cups, about 9 minutes. Transfer to metal or glass container. Press plastic wrap directly on surface of jam and refrigerate until cool.
- DO AHEAD Can be made 4 days ahead. Keep refrigerated.
- For crust:
- Finely grind hazelnuts with 1/2 cup flour in processor. Transfer to medium bowl. Whisk in remaining 1 cup flour, sugar, and salt. Make well in center and pour in melted butter. Mix with fingers until moist crumbs form. Transfer mixture to 10-inch-diameter tart pan with removable bottom. Press mixture firmly onto bottom and up sides of pan. Freeze crust 30 minutes.
- Preheat oven to 350°F. Bake crust until golden brown, about 35 minutes. Cool crust 15 minutes. Maintain oven temperature.
- Brush bottom and sides of tart with 1/2 cup plum jam. Return to oven and bake until jam bubbles all over, about 14 minutes. Cool completely.
- DO AHEAD Can be made 8 hours ahead; cover and let stand at room temperature.
- For filling:
- Place all fruit in large bowl. Stir remaining plum jam to loosen and add to fruit in bowl; toss gently to coat. Transfer fruit to crust, mounding in center. Serve with whipped cream.
FRUIT (PLUM) TART
Most pleasing to the senses, this recipe is a definite keeper! It's very easy to make, takes little time and appears & tastes like a masterpiece!! The recipe was passed on to me by my daughter and is from "Cooking for Mr Latte". The original recipe used peaches but most any fruit would do very nicely! I used plums (red and black). It's not a sugary sweet dessert but will surely satisfy the sweet tooth!
Provided by sharflan
Categories Tarts
Time 45m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- TART CASING:.
- Sift together the flour, salt and sugar.
- Whisk together the oil, milk and extract.
- Pour the wet ingredients over the dry in a circular motion and mix with fork or fingers until just moistened.
- Transfer the dough to a 9" tart pan and firmly pat over the bottom and sides with your fingers. Trim the edges.
- FILLING:.
- Preheat the oven to 425F.
- Slice the plums into wedges.
- Arrange the slices in the tart casing so that they overlap slightly, covering the whole tart, mixing the different plums.
- Using your fingers, pinch together the sugar, flour and butter until crumbly.
- Sprinkle over the plums.
- Bake 30 minutes or until crust is browned nicely.
- Serve warm, cold or @ room temperature. Can be served plain, with whipped cream, thick cream to drizzle or with a lightly sweetened sour cream.
Nutrition Facts : Calories 368.6, Fat 20.4, SaturatedFat 3.8, Cholesterol 5.3, Sodium 214, Carbohydrate 43.2, Fiber 1.6, Sugar 17.6, Protein 3.9
FREESTYLE PLUM OR FRUIT TART
Easy and delicious. Just the way I like my desserts. This would be good using peaches, pears, apples, or any summer fruit. From Kraft Food and Family, Summer 2007.
Provided by papergoddess
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- Place pie crust in a greased 10 inch pie plate or oven-proof dish. I used a 1 1/2 quart Pyrex dish.
- Using the back of a spoon, spread cream cheese over the bottom of the pie crust.
- Toss plums with sugar and flour. Pour over cream cheese.
- Fold edges of pie crust over plums, leaving center of plums uncovered.
- Sprinkle sugar and cinnamon evenly over top of tart.
- Bake 35-45 minutes or until crust is golden and fruit juices are bubbly.
- Top with whipped cream, Cool Whip, or ice cream if desired.
Tips:
- Choose the right plums: Look for ripe, flavorful plums that are not too soft or bruised. Freestone plums are easier to work with, as they have a pit that easily separates from the flesh.
- Prepare the plums: Wash the plums and cut them in half. Remove the pits and slice the plums into thin wedges.
- Make the tart dough: There are many different recipes for tart dough, but a simple shortcrust pastry is a good option. Shortcrust pastry is made with flour, butter, sugar, and salt. It is easy to make and can be used for both sweet and savory tarts.
- Blind-bake the tart dough: Before filling the tart, it is important to blind-bake the tart dough. This will help to prevent the dough from becoming soggy. To blind-bake the tart dough, preheat the oven to 350 degrees Fahrenheit. Line the tart pan with parchment paper and fill it with pie weights or dried beans. Bake the tart dough for 15-20 minutes, or until the edges are golden brown and the center is set.
- Make the filling: While the tart dough is blind-baking, you can make the filling. There are many different recipes for plum tart filling, but a simple filling made with plums, sugar, and cornstarch is a good option. To make the filling, combine the plums, sugar, and cornstarch in a saucepan. Bring the mixture to a simmer over medium heat, stirring constantly. Reduce the heat to low and simmer for 15-20 minutes, or until the mixture has thickened.
- Assemble the tart: Once the tart dough and filling are both cool, you can assemble the tart. To assemble the tart, spread the filling evenly over the bottom of the tart dough. Top the filling with a lattice crust or a simple crumble topping.
- Bake the tart: Bake the tart at 350 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the tart cool: Let the tart cool completely before slicing and serving.
Conclusion:
Plum tarts are a delicious and easy-to-make dessert. With a few simple ingredients, you can create a tart that is both beautiful and delicious. Whether you are looking for a classic dessert or something new to try, a plum tart is a great option.
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