plum tart

Plum Tart

all-purpose flour

salt

sugar

(1 stick) cold unsalted butter, cut into small pieces

water

all-purpose flour,

whole raw almonds, toasted

sugar,

heavy cream,

Pulse flour, salt, and sugar in a food...

Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 2 tablespoons water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 2 tablespoons more water, 1 tablespoon at a time, and pulse (or mix with a fork).

Gather dough into a ball, wrap loosely in...

Gather dough into a ball, wrap loosely in plastic wrap, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to three months; thaw in refrigerator before using.)

Preheat oven to 350 degrees F. On a...

Preheat oven to 350 degrees F. On a lightly floured piece of parchment paper, roll out dough into an approixmate 8-inch oval, 1/4 inch thick. Transfer dough (on parchment) to a baking sheet.

Pulse almonds, 3 tablespoons sugar, and the flour...

Pulse almonds, 3 tablespoons sugar, and the flour in a food processor until ground to a coarse meal. Sprinkle almond mixture over dough. With a spatula, transfer plum slices to dough, spacing close together and leaving a 2-inch border; press lightly to fan out. Fold edge of dough over fruit. Refrigerate 30 minutes.

Brush dough with cream; sprinkle galette evenly with...

Brush dough with cream; sprinkle galette evenly with remaining 1 tablespoon of sugar. Bake until crust is deep godlen, and plums are juicy and bubbling, about 40 minutes. Transfer to a wire rack, and let cool completely.

Fresh plums, pillowy meringue, and a crisp crust and crumble make this plum tart--a variation on Polish plum cake-- a stand out dessert for any time of year! 

Plum Tart with Meringue

11 tbsp butter, cold (150 g)

sugar (75 g)

½ cup ground toasted walnuts

tsp vanilla extract

eggs, divided

all-purpose flour (250 grams)

heavy cream

6-7 plums small to medium sized (560 g)

granulated sugar, 120 g

powdered sugar, 120 g

sweet cream pastry dough (see recipe notes)

bread crumbs

In a stand mixer fitted with a paddle attachment, mix the butter on medium/medium-high until broken down and smooth. Next, add the powdered sugar, nut flour, salt, and vanilla and mix until just combined. Add in the egg and mix.

Working in two batches, add the flour. Mix until a dough just begins to form (careful not to overmix).

Transfer dough  to a sheet of plastic wrap and form into a flat disc. Wrap in plastic and store in the fridge for at least one hour (or up to overnight).

Preheat oven to 320℉.

Unwrap the refrigerated dough. Dust a pastry board or marble slab with flour (reserving a few tbsp extra of flour in case dough sticks too much) and place dough on top. Lightly sprinkle the top of the dough disc with flour and using a rolling pin, roll out the dough until it&#39;s about 1/4 inch thick. Gently pick the dough up and place in tart pan. Work gently to press the sides of the dough against the tart pan.

Place a piece of parchment paper on top of the tart pan and fill it with dry beans or lentils or with baking weights if you have them. Next, place in oven for 25 minutes.

After 25 minutes, remove the tart pan and remove the parchment paper with weights. Mix the remaining egg with  heavy cream and using a pastry brush, paint a thin layer of the egg cream mixture over the entire tart, including the tops of the sides. This will help prevent the tart from turning too brown during the next bakes.

Place in oven for 10 minutes.

Sweet Cream Pastry Tart Dough

Lower oven temperature to 300℉.

Plums: Wash and cut the plums in half. Working around the pit, slice around 8 slices per plum.

In a stand mixer fitted with a whisk or in a large bowl with a handheld mixer, whip the egg whites until foamy and white (Note: it&#39;s imperative that the egg whites contain no yolk specks. If they do, this will affect the quality of the meringue). Gradually add in the granulated sugar and whip together until soft peaks form (2-3 minutes). Remove whisk and using a spatula, fold in the powdered sugar and mix gently until just combined.

Plum and Meringue Filling

Sprinkle some bread crumbs or cornmeal onto the bottom of the baked tart crust to ensure the bottom is crisp after the plums are baked in it. Next, in a circular pattern arrange the plum slices. Spread the meringue mixture on top and make sure there are no &#39;holes&#39; in between the plums. Using a box grater or your hand, break up the remaining uncooked tart dough and sprinkle on top.

Bake in oven for 60-65 minutes. After 65 minutes, turn off oven and let it sit in the oven for an additional 10-15 minutes. Remove and let cool.

Assembly

Make the most of plum season by baking this sweet and fruity French-inspired plum tart! Ripe and juicy plums are arranged on a buttery, flaky pie crust and baked until they caramelize to perfection.

Easy Plum Tart

vegan butter (diced)

almond flour

plums

granulated sugar (for topping)

Knead the dough. Add the flour, diced butter, and salt to a mixing bowl. Cut the butter into the flour using your hands or a pastry cutter until it forms a coarse meal. Add the vanilla extract and cold water and knead until it forms a dough. Note: Depending on the type of flour used, you might have to adjust the amount of water slightly. The dough should be soft but not sticky.

Flatten the dough. Next, flatten the dough between two sheets of parchment paper in a thin round of 10 inches wide.

Press into a pie pan. Lightly grease an 8-inch pie pan with butter. Transfer the flattened dough to the pie pan and press it into it. Trim off the edges.

Prick the crust. Using a fork, prick the bottom of the crust a few times. This will prevent the dough from rising during baking.

Pie crust

Preheat the oven to 350 °F (175°C).

Spread the almond flour. Spread the almond flour into an even layer in the pie crust.

Arrange the plums on top. Pit and slice the plums into quarters. Arrange them very tightly in a concentric circle over the almond flour.

Sprinkle with sugar. Generously sprinkle the top of the plums with the sugar. This will sweeten them and help with the caramelization, giving the tart a charred finish.

Bake. Finally, bake the tart for 50-55 minutes in the lower rack of your oven. You can check the doneness by lifting the tart from the pan. The bottom crust should be golden brown.

Let cool for at least 1 hour before serving. This tart will keep in the refrigerator for up to 5 days.

Assemble

Now it's the right season for plum tart. Thank you for sharing!

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Plum Tart

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Top 3 plum tart recipes from across the web

The most viewed plum tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Plum Tart

Plum Tart with Meringue

Easy Plum Tart

The most viewed plum tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine