Recipe For Plum Tart

Simple Plum Tart Easy Fruit Tart Recipe The Food Blog

WEBNov 12, 2020 · Prick the bottom of the crust with a fork in several places. Preheat oven to 375 degrees. Combine flour, sugar, and cinnamon, and sprinkle evenly over the bottom …

1. Combine flour and salt.
2. Add butter and cut in with a pastry cutter, (or if you have a stand mixer, use the flat beater) until mixture resembles coarse crumbs.
3. Add water, 1 tbsp at a time, mixing until the dough starts to hold together.
4. Divide dough in half, and form each half into a smooth ball. Wrap pieces separately in plastic wrap. Put one piece in the freezer for another time, and refrigerate the other for 20 minutes.

Preview

See Also:

Show details

Tarte aux prunes (Classic French Plum Tart) Low Sugar

WEBAug 9, 2017 · Remove the pre-baked dough from the oven and pour the egg/almond mixture in. Add all the plum quarters/slices on top, as close …

1. To make the dough, whisk the flours and sugar together in a large bowl. Then add the cold butter cubes, and using a dough cutter or 2 regular butter knives, cut the butter into the flour mixture in a criss-cross manner, until it is coarsely mixed. In a small bowl, whisk the egg and the water, then add to the flour mixture. At first you can mix it using the dough maker, but it gets tricky, so you'll most likely need to use your hands at the end (wash your hands first!). You don't want to mix the dough too long. Make a ball out of it and wrap it in plastic film. Put in the fridge to cool down (at least 10 minutes, but no more than 30 minutes, otherwise it'll get too hard to roll out).
2. Wash all your plums well, cut in half and gently twist to separate, remove the pit and then cut in half again, so you end up with 4 quarters per plum (leave the skin on). If your plums are extra-large, cut each quarter in half again, so you sendup with 8 slices per plum. Put the cut plums in a bowl, sprinkle 1-2 Tbsp of sugar on top and mix well to coat.
3. Get your dough out of the fridge. It's easier if you use a sheet of (unbleached) parchment paper with flour on it or the plastic film that you wrapped it in. Put the dough on top and add another sheet of parchment paper on top and start pressing down a bit with your hands, then use a rolling pin or a clean wine bottle. Always roll from the inside of the dough to the outer edges. You should have enough dough to make at least a 12-13" diameter crust. You don't want the dough to be too thin, but not too thick either. I used a 10" ceramic pie dish.
4. Pre-heat the oven to 350 F/180 C.

Preview

See Also:

Show details