Best 10 Plum Tart With Marzipan Crumble Recipes

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Indulge in the sweet and delectable flavors of a plum tart with marzipan crumble, a captivating dessert that will tantalize your taste buds. Imagine the perfect balance of tart and sweet as juicy plums are nestled in a buttery pastry crust, topped with a layer of rich and nutty marzipan crumble. As you take a bite, the flavors meld together seamlessly, creating an unforgettable culinary experience. This article will guide you through the process of creating this exceptional dessert, providing step-by-step instructions and tips to ensure success. You'll discover the art of selecting the ripest plums, preparing the marzipan crumble, and achieving the perfect golden-brown crust. So, let's embark on a journey of culinary delight and create a plum tart with marzipan crumble that will leave a lasting impression.

Here are our top 10 tried and tested recipes!

PLUM TART



Plum Tart image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

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.

PLUM TART WITH MARZIPAN CRUMBLE



Plum Tart with Marzipan Crumble image

Categories     Dessert     Bake     Plum     Almond     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 18

Crust
1 cup all purpose flour
3/4 cup sliced almonds
1/4 cup sugar
1/3 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled whipping cream
1 large egg yolk
Crumble
3/4 cup all purpose flour
1/2 cup (packed) almond paste (about 5 ounces)
1/2 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/4 cup sliced almonds
Filling
2 1/4 pounds plums (about 12), halved, pitted, thinly sliced
1/2 cup sugar
2 tablespoons plus 2 teaspoons cornstarch

Steps:

  • For crust:
  • Blend first four ingredients in processor until nuts are finely ground. Add butter; process until mixture resembles coarse meal. Add cream and yolk. Blend, using on/off turns, until dough comes together. Press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours and up to 1 day.
  • Preheat oven to 400°F. Bake crust until golden, pressing with back of fork every 5 minutes if crust bubbles, about 25 minutes. Transfer crust to rack; cool. Reduce oven temperature to 375°F.
  • Blend flour, almond paste and sugar in processor until almond paste is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
  • Combine all ingredients in medium bowl; toss to blend well.
  • Sprinkle 3/4 cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
  • Bake tart until filling bubbles thickly and top is golden, about 40 minutes. Cool 10 minutes. Push up pan bottom to release tart. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)

PLUM TART



Plum Tart image

I found this recipe on another site and really like the contrast of the sweet dough and tart plums. The dough bakes up around the plums allowing them to become like a fruit filling.

Provided by Ms B.

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 10

1 cup sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
12 plums, halved and pitted
2 tablespoons sugar (more or less)
1 tablespoon cinnamon

Steps:

  • Grease and flour a 9-inch springform pan.
  • Preheat oven to 350C.
  • Cream 1 cup sugar and butter together; beat in eggs and vanilla.
  • Sift dry ingredients and stir into batter.
  • Spoon into prepared pan.
  • Place plum halves, skin side up, on batter.
  • Sprinkle with 2 tablespoons sugar and cinnamon, adjusting to tartness of the fruit.
  • Bake for 1 hour.
  • Best served warm with vanilla ice cream.
  • This is also best served the day of baking as the moisture of the fruit can seep into dough and affect the texture of the tart; it still tastes great, though!

Nutrition Facts : Calories 268.1, Fat 10.5, SaturatedFat 6.2, Cholesterol 61.6, Sodium 161.2, Carbohydrate 42, Fiber 1.9, Sugar 30.5, Protein 3.2

RUSTIC PLUM TART



Rustic Plum Tart image

This luscious free-form tart can be filled with any seasonal fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Number Of Ingredients 9

1 cup all purpose flour (spooned and leveled), plus more for work surface
1/4 cup fine yellow cornmeal
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 1/2 pounds red plums, quartered, pitted, and sliced 1/4-inch thick
1/2 cup sugar
1 tablespoon all-purpose flour
1 large egg yolk, mixed with 1 teaspoon water (egg wash)

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.

PLUM-MARZIPAN GALETTE



Plum-Marzipan Galette image

Provided by Marge Perry

Yield Serves 12

Number Of Ingredients 8

Vegetable oil cooking spray
1 1/2 pounds Italian plums, pitted and sliced
1/3 cup plus 1 teaspoon sugar, divided
1/4 teaspoon ground cardamom
2 tablespoons all-purpose flour
1 trans-fat-free refrigerated ready-to-bake pie crust dough (7.5 ounces)
1/4 cup marzipan, crumbled into 1/4-inch pieces
1 large egg, lightly beaten

Steps:

  • Heat oven to 375°. Coat a large rimmed baking sheet with cooking spray. In a bowl, toss plums with 1/3 cup sugar and cardamom. Dust flour on work surface; roll out dough to a 14-inch diameter and transfer to baking sheet. Leaving a 2-inch border, sprinkle marzipan on dough. Arrange plums in circular pattern over marzipan. Fold and pleat edges toward center. Brush dough with egg and sprinkle with remaining 1 teaspoon sugar. Bake until crust is golden, 22 to 26 minutes. Cool; serve.

PLUM & MARZIPAN TART TATIN



Plum & marzipan tart tatin image

Sugar-sweet chunks of molten marzipan harmonise with sharp fruity plums in this autumn tart

Provided by Mary Cadogan

Categories     Dessert, Dinner

Time 1h25m

Yield Serves 6 to 8

Number Of Ingredients 7

25g butter
25g golden caster sugar
800g firm plum , not too ripe, halved and stoned
100g golden marzipan
40g ground almond
500g packet puff pastry , thawed if frozen
pouring cream (single or double), to serve

Steps:

  • Preheat the oven to 200C/gas 6/fan 180C. Melt the butter in a 28cm tart tatin tin over a medium heat on the hob. Tip in the sugar and 1 tbsp water and cook for a few minutes, stirring all the time until lightly browned. If it looks slightly crumbly at this stage don't be put off, it will right itself in the oven. Remove from the heat and put in the plums, cut side up.
  • Chop the marzipan into as many chunks as there are plum halves and put a chunk of marzipan in the hole in each plum left by the stone. Sprinkle a small pile of ground almonds over each plum half.
  • Roll out the pastry and trim to 3cm larger than the tin all round. Lift the pastry on to the tin and tuck it down between the plums and the inside of the tin. (You can chill the tart ready for baking for up to 24 hours.) Bake for 30-35 minutes, until the pastry is risen, crisp and golden. Cool for 10 minutes in the tin, then place a large flat plate with a rim over the tin. Holding it over the sink in case of drips, carefully invert the tart on to the plate. Some juice from the plums is likely to escape, which is why you need a rim on the plate, but it's delicious, especially when mingled with pouring cream.

Nutrition Facts : Calories 511 calories, Fat 29 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.75 milligram of sodium

PLUM TART WITH MARZIPAN CRUMBLE



Plum Tart with Marzipan Crumble image

Provided by Kuhn Orchards

Number Of Ingredients 18

Crust:
1 cup flour
¾ cup sliced almonds
¼ cup sugar
⅛ tsp. salt
½ cup chilled, unsalted butter, cut into ½ inch cubes
1 large egg yolk
2 Tbsp. whipping cream, chilled
Crumble:
¾ cup flour
½ cup almond paste (about 5 oz.)
½ cup packed brown sugar
6 Tabl chilled unsalted butter, cut into ½ inch cubes
¼ cup sliced almonds
Filling:
2 ¼ lbs. plums (about 12), pitted and sliced thin
½ cup sugar
2 Tbsp. + 2 tsp. cornstarch

Steps:

  • Tart Crust
  • Blend first four ingredients in processor until nuts are finely ground.
  • Add butter: process until mixture resembles coarse meal. Add yolk and whipping cream. Blend, pulsing until dough comes together.
  • Press along bottom & up sides of 11 inch-diameter tart pan with removable bottom. Pierce all over with fork. Chill at least 2 hours & up to 1 day.
  • Preheat oven to 400 degrees. Bake crust until golden brown, pressing with back of fork every 5 min. if crust bubbles, about 25 min. Transfer crust to rack: cool.
  • Reduce oven temp. to 375 degrees.
  • Crumble
  • Blend flour, almond paste, and sugar in processor until almond paste is finely ground. Add butter and pulse, until coarse crumbs form. Transfer crumble to bowl; mix in almonds.
  • Filling
  • Combine all ingredients in medium bowl; toss to blend well. Sprinkle ¾ cup crumble over cooled crust. Top with plums. Sprinkle with remaining crumble.
  • Bake tart until filling bubbles thickly & top is golden, about 40 min. Cool 10 min. Push up pan bottom to release tart. Cool. Serve at room temp.

PLUM FRANGIPANE TART



Plum Frangipane Tart image

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

2 cups all-purpose flour
⅓ cup white sugar
1 pinch salt
7 tablespoons cold unsalted butter, cut into small cubes
3 ½ tablespoons water
1 large egg yolk
7 tablespoons unsalted butter, softened
½ cup white sugar
1 large egg
1 cup ground almonds
8 large Plums, raw

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

SUMMER PLUM TART



Summer Plum Tart image

Any firm, ripe plum will work well in this rustic, elongated, rectangular tart. If you prefer, you can make the same recipe in a nine-inch-round tart ring.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 4 1/2-by-14-inch tart

Number Of Ingredients 8

1 tablespoon all-purpose flour, plus more for dusting
Pate Sucree for Plum Tart
3 tablespoons almond paste
1 pound plums (4 or 5), pitted and sliced into 1/4-inch-thick wedges
2 teaspoons sugar
1 large egg yolk
1 tablespoon heavy cream
1/4 cup plum or red-currant jam

Steps:

  • Heat oven to 375 degrees. Line a baking sheet with parchment paper, and set a 4 1/2-by-14-inch bottomless tart form on top. Set the baking sheet aside.
  • On a clean work surface, roll out pate sucree to a 7 1/2-by-17-inch rectangle, about 1/8 inch thick. Roll the rectangle onto pin; unroll over form; let extra dough hang over edge. Using knuckles, fit dough into form.
  • Crumble almond paste evenly over dough, and sprinkle flour evenly over almond paste. Arrange sliced plums in a fish-scale pattern on top of the dough; sprinkle plums with sugar.
  • Fold overhanging dough over plums; tear, creating a 1-inch free-form edge. Transfer the baking sheet to the refrigerator; chill dough 10 to 15 minutes.
  • In a small bowl, combine egg yolk and cream; beat lightly. Brush chilled pastry with egg wash.
  • Bake until crust is golden brown and fruit bubbles, about 35 minutes. Transfer tart to a wire rack.
  • In a small saucepan, combine jam and 2 tablespoons water. Set pan over medium heat, and cook until warm. Remove pan from heat, and pass glaze through a sieve; discard any solids. Brush warm glaze over plums in tart. Let glaze cool slightly, remove tart form, and serve.

PLUM & MARZIPAN PIE



Plum & marzipan pie image

Top this deep pink pie filling with a lattice crust made of buttery sweet shortcrust pastry for a showstopping end to a special meal

Provided by Cassie Best

Categories     Dessert, Treat

Time 1h40m

Yield Makes 1 large pie, about 25cm/10in (serves 6-8), 2 medium pies, about 18cm/7in each (serves 3-4) or 4 individual pies, about 10cm/4in each

Number Of Ingredients 12

225g cold unsalted butter , chopped into small pieces
350g plain flour
50g icing sugar
1 large egg yolk (save the white for brushing the pastry)
1kg plums (Victoria or Excalibar plums are delicious if you can find them), halved, stoned, then halved again
100g golden caster sugar , plus extra for sprinkling
2 tsp cornflour
1 tbsp ground almonds or fine polenta
1 tsp almond extract
200g marzipan , chopped into 1.5cm cubes
egg white , for brushing (reserved from making the pastry)
cream or ice cream, to serve

Steps:

  • Put the butter and flour in a food processor with 1/4 tsp salt and blend until the mixture resembles damp breadcrumbs. Or do this by rubbing the butter and flour together in a big bowl with your fingertips. Add the sugar and briefly whizz again or stir to combine.
  • Whisk the egg yolk with 2 tbsp cold water, and drizzle over the flour mixture. Use the pulse button to blend the mixture once more, keep going until it starts to form larger clumps. If the mixture seems too dry, add a little more water a tsp or 2 at a time, but no more than 3 tsp in total.
  • Tip out onto a work surface and briefly knead the dough to bring it together into a smooth ball. Avoid overworking or it will become tough. Flatten the dough into a puck shape and wrap well in cling film. Chill for at least 30 mins, or for up to 2 days, or freeze for 2 months.
  • Tip the plums, sugar and cornflour into a large pan, then toss to coat. Simmer for 3-5 mins, stirring now and then, until the plums have just begun to soften. Tip them into a sieve suspended over a large bowl, leave for 30 mins-1 hr, stirring every 10 mins, until the juice has all collected in the bowl.
  • Remove the dough from the fridge and divide into 2 pieces, one slightly larger than the other. Re-wrap the smaller piece of dough and set aside. Divide the larger piece of dough into the number of pies you'd like to make, or leave whole for a large one. On a lightly floured surface, roll out the dough to the thickness of a 50p piece, or until large enough to line the base of your pie plate or tin, with a little pastry overhanging. Roll the dough over your rolling pin, lift into the plate or tin and press it well into the corners. Scatter the almonds or polenta over the base.
  • Stir 2 tbsp of the strained plum juice and the almond extract into the plums. Spoon the filling into the pie dish, dotting the marzipan between the layers of plums as you go. Heat oven to 190C/170C fan/gas 5 and place a baking sheet on the middle shelf.
  • Top the pie with a lattice crust - follow the step-by-step images to see how to do this. First, arrange the pastry strips on top of your pie, with space between each one. Fold back alternate strips from the centre, then lay a strip across the middle, near the folds. Next, flip the folded strips back to cover the middle pastry strip. Fold back the strips that are woven under the middle piece. Finally, lay another strip across the middle, and flip alternate strips back again. Repeat until you have a woven pattern.
  • Once covered, whisk the reserved egg white and brush over the pastry. Scatter with a little extra sugar, then place on the baking sheet and bake for 45 mins for a large pie, 35-40 mins for medium pies or 25-30 mins for mini pies, until golden and bubbling. Cool for 10 mins before serving with cream or ice cream.

Nutrition Facts : Calories 618 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • For a sweeter filling, use ripe plums that are full of natural sugars.
  • If you don't have a pastry bag, you can use a spoon to spread the marzipan filling over the plums.
  • Be sure to pre-bake the tart crust for 10-15 minutes before adding the filling. This will help to prevent the crust from becoming soggy.
  • To make sure the tart is cooked through, insert a toothpick into the center. If it comes out clean, the tart is done.
  • Serve the tart warm with a dollop of whipped cream or ice cream.

Conclusion:

This plum tart with marzipan crumble is a delicious and easy-to-make dessert that is perfect for any occasion. The sweet and tart plums pair perfectly with the nutty marzipan filling and crumbly crust. Whether you are serving it for a special occasion or just a weeknight treat, this tart is sure to please everyone at the table.

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