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Plum tart

Plum tart


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Originally from Alsace, this tart satisfies even the most capricious.

  • Cake base:
  • 1 or
  • 60g of sugar
  • 70g of butter
  • 140g of flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk
  • 1 vanilla sugar
  • 600g of plums
  • cinnamon
  • Crumble:
  • 100g of butter
  • 150g of flour
  • 100g of sugar
  • 1 tablespoon lemon juice

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Plum tart:

It is prepared from egg, sugar, vanilla sugar, butter, flour and baking powder, the base of the tart.

Pour into a bowl greased with a little butter and place the plums cut in four. Powder with cinnamon.

Prepare the crumble from butter, flour, sugar and lemon juice, and mix with your fingertips.

Put the crumble over the plums and bake at 175 ° C for 50 minutes. Remove from the oven and let cool, serve. Good appetite!


The ingredients are for 2 tarts. One I made with walnuts, and the other with poppy seeds.

I took out the pips of the plums, then I put them to harden together with 4 spoons of sugar and cinnamon until they softened and got the consistency of a jam.

I made the dough like this: I rubbed the butter with the powdered sugar, I added the 2 eggs, then the flour and the 6 tablespoons of water. I kneaded it and put it in the fridge for half an hour, after which I spread it on the table sprinkled with flour, two round, thin sheets.

When the plums had cooled, I placed them on the dough sheets, leaving the dough free on the edges, which I then turned over the composition. I put some walnut kernels on one and poppy seeds on the other

I placed the tarts in the stretched oven tray, lined with baking sheet, greased them with yolk mixed with a little water and kept them in the oven for about 30 minutes until they browned.


Tart with plums and frangipani

The aroma of autumn is already felt in Teo’s Kitchen! And since plums are in high season, I thought I would suggest you a delicious recipe for the end of summer - beginning of autumn: PLUM AND FRANGIPANE PIE!

Although it seems complicated, in reality recipes for Tart with plums and frangipani it is very easy to prepare. Do you need some simple ingredients and the main ingredient? Ground almonds. But, of course, you can also use nuts of any kind, cashews or hazelnuts.

Plum and frangipani tart - what is "frangipane"?

Frangipani is a cream based on ground almonds, most often used to fill tarts. There are various recipes, and the one I show you today is one of the simplest and most accessible options. Legend has it that somewhere in the 16th century, an Italian nobleman - the Marquis Muzio Frangipani - invented a perfume with almond notes, which was used to perfume his gloves when he lived in Paris. French pastry chefs started from this wonderful aroma and turned it into a cream!

Ground almonds are very easy to obtain: pull them a little in the pan, without adding oil, just brown them a little. Then blend them using the pulse function. If you want to remove their shells, keep them in warm water for a few hours, then remove the skin and leave them to dry on kitchen paper until the next day. Then you can put them in a blender.

Plum and frangipani tart - everything you need to know about the recipe

  • The dough is very easy to prepare, it lasts 1-2 minutes in the food processor. Then let it cool a bit and we can use it for any sweet tart!
  • The dough is enough for the round tray with a diameter of 20-23 cm.
  • If you want a tart "with a lid", double the amount of dough.
  • You can use plums, figs, frozen or compote cherries, peaches, nectarines.
  • It is very important that, once we have placed the dough in the tray, let it cool for 15-20 minutes before putting it in the oven. Thus, the dough is crispier and does not deform when baked.
  • The tart stays very well in the fridge for a few days.
  • Once cooked, you can keep it in the freezer for 2-3 weeks. For thawing, simply leave it overnight in the refrigerator or 2-3 hours on the kitchen counter.

All the necessary ingredients for the Plum and Frangipani Tart recipe are waiting for you in LIDL stores all over the country!

Ingredients for Plum and frangipani dough:

The butter must be cold in the refrigerator. Put all the ingredients in the blender. Stir until the dough is well bound and gathers itself in a ball. We make a disk out of the dough, wrap it in food foil and let it cool for 2 hours. Then spread the dough on the table lined with flour, in a 1 / 2cm sheet. Using the rolling pin, place the dough in the pan. We pricked him from place to place with a fork. Put the tray in the fridge for 15-20 minutes. Meanwhile, prepare the filling

Ingredients for filling Tart with plums and frangipani:

  • 100g soft Pilos butter, at room temperature
  • 2 eggs husband
  • 200g Belbake ground almonds
  • 80g old brown Belbake
  • 50g Belbake flour
  • ½ Mikado cinnamon teaspoon
  • fresh plums

Froth the butter and sugar, with the mixer at medium speed, 2-3 minutes. Add eggs, mix. At the end we put flour, almonds, cinnamon. We mix very well.

Put the composition in the tray, level well with a spatula. Wash the plums and cut them in half. Place the plums over the frangipane cream.

Bake the tart for 30-35 minutes, in the oven heated to 180 ° C. Let it cool a little in the pan, to make it easier to slice.

Let it be the best and, now at the end of summer, it goes very well to heat the tart for 30 seconds in the microwave and serve it with Gelatelli ice cream! Try the recipe Quick cake with plums (click on the title to access the recipe).


Plum and cardamom tart

Make the tart top according to the instructions on the envelope, mixing the mixture with butter and egg, to which we add the cardamom powder. It is spread in a tart shape, pricked from place to place with a fork and left to cool.

Filling

Turn the oven to 190 C. First heat the butter in a pan and brown the breadcrumbs in it, then mix with the grated ginger. Wash the plums and remove the seeds, then cut into halves or quarters, depending on their size or preferences. When ready, mix with the rest of the ingredients: lemon peel, cardamom, vanilla sugar and starch. Starch helps to keep the juice left by plums from flowing: it will thicken it and turn it into a delicious cream-gel.

Remove the tart from the fridge, add the plums in an even layer, then the breadcrumbs mixture, and bake for 25-30 minutes, then add the cream and egg mixture and bake for another 15-20 minutes. .

Leave the tart in the form for half an hour to cool. Then remove and serve as such or with a cup of ice cream.


Fabulous tart with prunes and cream & # 8230

& # 8220The cake with prunes and cream sauce & # 8221 is absolutely insane, the crumbly top combines perfectly with the dried fruit and the gentle cream sauce. If you like dessert with prunes, nuts and cream, then you will definitely love this fine and delicate dessert. Enjoy this fabulous tart and enjoy your family!

Countertop ingredients

Ingredients for the filling

-200 ml of concentrated tea

-1 packet of vanilla sugar (8 g)

Method of preparation

1. Filling. Soak prunes in tea for 4 hours. If the plums are stiff, then leave them overnight, and if they are soft, then do not soak them. Then drain the tea and fill the prunes with walnuts.

2. leaf. Cut the butter into pieces and rub it with flour with your hands in the form of crumbs. You need to do this quickly so that the butter does not melt. Add the water and gather the dough into a ball. Lay it out immediately and place it in a removable baking dish, lined with baking paper (23 cm in diameter). Form the edges and cut the edges. The height of the borders must be 3 cm. Cover the form with cling film and refrigerate for 30 minutes.

3. Preheat the oven to 180 degrees. Remove the form from the fridge, prick the dough with a fork so that it does not rise, cover it with baking sheet and sprinkle beans or peas on top. Bake the countertop for 15-20 minutes, to brown lightly. Remove the beans and baking paper and spread the stuffed plums on top in a single layer.

4. Prepare the sauce: mix the cream, sugar, vanilla sugar and flour until smooth. Pour the sauce over the plums and distribute evenly.

5. Bake the tart at 180 degrees until the sauce thickens for about 30 minutes.


Plum tart with only 2 ingredients

Plum tart with only 2 ingredients is a recipe that anyone can prepare.
Mini Chefs have prepared a very simple recipe for us, oh plum tart with only 2 ingredients, a dessert from which I had nothing in an hour.
It is not only a very simple recipe, but also very delicious! The puff pastry becomes crispy and blends perfectly with the soft and fragrant plums. We never get tired of it and we would like to repeat it every day. You will see that it will be a great success.
Do not hesitate to try this tart. Sugar is optional and you can make tart with other seasonal fruits, such as apples, pears, cherries or cherries.
If you try the recipe, we expect impressions from you. You can also send us pictures to convince us.

See also the recipe for tender apple cake, a delicious childhood recipe.


Plum tart

1. Sift the flour with the baking powder and mix with the beaten egg and the butter rubbed with the powdered sugar. Cover with foil and keep cold for 30 minutes.

2. Wash the plums, cut them in half and clean the seeds. Put in a bowl with 200 ml of water, 100 g of sugar and a sachet of vanilla sugar. Stir and boil the composition for 2-3 minutes. It is then allowed to cool.

3. Divide the dough in half. One side is still kept cold, and the other is spread on a thin sheet and placed in a round tray. Bake for 15 minutes, then remove the pan from the oven and allow to cool.

4. The rest of the dough is spread in a 5 cm wide strip so as to cover the side wall of the tray. Add the plum filling and grate the icing dough on top, made of flour, butter, sugar and vanilla sugar.

5. Bake in a hot oven at the right heat for 40-45 minutes. When it cools, remove the tart from the pan and cut into slices.


For starters, prepare the dough. Mix all the ingredients, then knead until you get a compact composition. Put it in a container and put it in the fridge for half an hour. Place the dough on the work surface, sprinkled with a little flour, and spread it until it becomes a thin sheet. If you want to prepare the recipe faster, you can buy it commercially.

In the meantime, prepare the rest of the ingredients. Cutting plums in two or four (if larger) is the next step in the recipe. Put the fruit slices in a bowl and add the orange liqueur and grated peel. Then mix the mascarpone cream and sugar in a bowl until the crystals melt. Chop the walnuts and combine them with the 4 tablespoons of sugar. If you don't like sweet desserts, you can give up sugar.

After placing a baking sheet in a tray, put the plum tart dough, then put it in the preheated oven, no more than 10-15 minutes and at a low temperature. After that, take the tray out of the oven and spread the mascarpone composition over the formed crust. Arrange the plum slices in rows so that they cover the entire surface of the dough. Do not pour the remaining liquid into the bowl. Sprinkle the chopped walnuts mixed with sugar on top of the plum tart and put the tray back in the oven. Keep the tart in the oven until you notice that the fruit has softened.

When serving, you can add next to the pieces of tart and vanilla ice cream (you can find the recipe HERE) or another assortment that is to the liking of your loved ones. You can also serve it with a little whipped cream.

Prepare this too plum tart recipe and you will definitely impress the loved ones around you. They will consider you a perfect cook from the first mouth.


Three recipes for delicious plum cakes!

Plums have already appeared in the markets, and a dessert with plums can always be good for coffee, breakfast, a package at the office, in the evening if you have guests or for a picnic. Here are 3 delicious recipes that you can easily prepare at home and with which you will impress those you serve.

Plum and nut pie

Spread the other piece of dough, fix it over the plum mixture and seal the edges of the pie. Careful! When baked, the edges tend to swell, letting the plum juice come out, which we don't want! Grease the pie with egg yolk. Make 6 notches in the middle to let the steam out. Put walnut halves on the edges.

Bake the pie at 180 degrees Celsius for 40-45 minutes until nicely browned. Cover the edges with aluminum foil. In the last 10-15 minutes, remove the foil to bake evenly. Sprinkle with powdered sugar.

Caramelized plum tart

Everyone who tasted this tart was very excited, so I had the courage to make it in public. I also offer you this wonderful tart that you will never get tired of!

ingredients
countertop
250 g flour
200 g butter
150 g brown sugar
75 g white sugar
4 eggs
1 tablespoon cocoa
250 g almonds
5 g baking powder
1 1/2 teaspoons rum essence
1 pinch of salt

While it is hot, syrup the cooled top using only half the sauce. Place the plum slices on the counter, as nicely as you can, ie more ruffled for a rustic look. Place the cinnamon sticks on top. Leave the tart in the syrup for two hours. Take a plate, sprinkle some chopped almonds and place a slice. Put a globe of almond and caramelized walnut ice cream or, if you don't have one (but find the recipe on my blog) vanilla. Pour over the remaining sauce.

Plum and pistachio tart

It's probably not the most common combination of plums and pistachios, but I assure you it's worth a try, it's particularly tasty and you'll love it from the first sip! You can prepare the tart in a shape with a diameter of 25 cm, I prepared it in a square shape because I found it more interesting.

Ingredients (for a tray with a diameter of 25 cm)
countertop
220 g flour
110 g cold butter 82% fat
1 pinch of salt
3-4 tablespoons cold water

Filling
70 g soft butter
70 g sugar
2 eggs
50 g flour
70 g almond flour
70 g ground pistachios
1 teaspoon baking powder
1 teaspoon vanilla extract
350 g plums +2 teaspoons sugar

Prepare the dough
In a food processor, place the flour, cold butter (diced and kept in the freezer for 20 minutes), sugar and salt. Turn on the food processor and mix everything until you get dough crumbs. Gradually add water, until the dough forms some "lumps". Gently squeeze all the dough, flatten it by hand. Wrap it in cling film and refrigerate for an hour.
Preheat the oven to 180 degrees Celsius.

Prepare the filling
In a bowl, mix the soft butter with the sugar to obtain a fine cream. Add the eggs one at a time, mixing well after each one. Add the flour, almond flour, ground pistachios, baking powder and vanilla extract, incorporating well.

Remove the dough from the fridge, knead the worktop. With a rolling pin, spread it on a thin sheet. Transfer it to a tart and prick it with a fork. Put the pistachio filling, level with a spatula.

Peel a squash, grate it and cut it in half. Over the filling, place the plum halves as close as possible. Sprinkle with sugar and a little chopped pistachios. Place the tart form in the large pan of the stove. In case the plum juice comes out of the tart, the tray is just below and you will not be surprised to spread the juice all over the oven. Put the tart in the hot oven for 40-50 minutes until the plums are ripe. I repeat, during baking, it is possible for the plum juice to come out of the tart. It doesn't matter if the plums change their shape a little. The taste is wonderful! Allow the tart to cool completely. Slice as desired.


Tart with plums and frangipani

The aroma of autumn is already felt in Teo’s Kitchen! And since plums are in high season, I thought I would suggest you a delicious recipe for the end of summer - beginning of autumn: PLUM AND FRANGIPANE PIE!

Although it seems complicated, in reality recipes for Tart with plums and frangipani it is very easy to prepare. Do you need some simple ingredients and the main ingredient? Ground almonds. But, of course, you can also use nuts of any kind, cashews or hazelnuts.

Plum and frangipani tart - what is "frangipane"?

Frangipani is a cream based on ground almonds, most often used to fill tarts. There are various recipes, and the one I show you today is one of the simplest and most accessible options. Legend has it that somewhere in the 16th century, an Italian nobleman - the Marquis Muzio Frangipani - invented a perfume with almond notes, which was used to perfume his gloves when he lived in Paris. French pastry chefs started from this wonderful aroma and turned it into a cream!

Ground almonds are very easy to obtain: pull them a little in the pan, without adding oil, just brown them a little. Then blend them using the pulse function. If you want to remove their shells, keep them in warm water for a few hours, then remove the skin and leave them to dry on kitchen paper until the next day. Then you can put them in a blender.

Plum and frangipani tart - everything you need to know about the recipe

  • The dough is very easy to prepare, it lasts 1-2 minutes in the food processor. Then let it cool a bit and we can use it for any sweet tart!
  • The dough is enough for the round tray with a diameter of 20-23 cm.
  • If you want a tart "with a lid", double the amount of dough.
  • You can use plums, figs, frozen or compote cherries, peaches, nectarines.
  • It is very important that, once we have placed the dough in the tray, let it cool for 15-20 minutes before putting it in the oven. Thus, the dough is crispier and does not deform when baked.
  • The tart stays very well in the fridge for a few days.
  • Once cooked, you can keep it in the freezer for 2-3 weeks. For thawing, simply leave it overnight in the refrigerator or 2-3 hours on the kitchen counter.

All the necessary ingredients for the Plum and Frangipani Tart recipe are waiting for you in LIDL stores all over the country!

Ingredients for Plum and frangipani dough:

The butter must be cold in the refrigerator. Put all the ingredients in the blender. Stir until the dough is well bound and gathers itself in a ball. We make a disk out of the dough, wrap it in food foil and let it cool for 2 hours. Then spread the dough on the table lined with flour, in a 1 / 2cm sheet. Using the rolling pin, place the dough in the pan. We pricked him from place to place with a fork. Put the tray in the fridge for 15-20 minutes. Meanwhile, prepare the filling

Ingredients for filling Tart with plums and frangipani:

  • 100g soft Pilos butter, at room temperature
  • 2 eggs husband
  • 200g Belbake ground almonds
  • 80g old brown Belbake
  • 50g Belbake flour
  • ½ Mikado cinnamon teaspoon
  • fresh plums

Froth the butter and sugar, with the mixer at medium speed, 2-3 minutes. Add eggs, mix. At the end we put flour, almonds, cinnamon. We mix very well.

Put the composition in the tray, level well with a spatula. Wash the plums and cut them in half. Place the plums over the frangipane cream.

Bake the tart for 30-35 minutes, in the oven heated to 180 ° C. Let it cool a little in the pan, to make it easier to slice.

Let it be the best and, now at the end of summer, it goes very well to heat the tart for 30 seconds in the microwave and serve it with Gelatelli ice cream! Try the recipe Quick cake with plums (click on the title to access the recipe).


Three recipes for delicious plum cakes!

Plums have already appeared in the markets, and a dessert with plums can always be good for coffee, breakfast, a package at the office, in the evening if you have guests or for a picnic. Here are 3 delicious recipes that you can easily prepare at home and with which you will impress those you serve.

Plum and nut pie

Spread the other piece of dough, fix it over the plum mixture and seal the edges of the pie. Careful! When baked, the edges tend to swell, letting the plum juice come out, which we don't want! Grease the pie with egg yolk. Make 6 notches in the middle to let the steam out. Put walnut halves on the edges.

Bake the pie at 180 degrees Celsius for 40-45 minutes until nicely browned. Cover the edges with aluminum foil. In the last 10-15 minutes, remove the foil to bake evenly. Sprinkle with powdered sugar.

Caramelized plum tart

Everyone who tasted this tart was very excited, so I had the courage to make it in public. I also offer you this wonderful tart that you will never get tired of!

ingredients
countertop
250 g flour
200 g butter
150 g brown sugar
75 g white sugar
4 eggs
1 tablespoon cocoa
250 g almonds
5 g baking powder
1 1/2 teaspoons rum essence
1 pinch of salt

While it is hot, syrup the cooled top using only half the sauce. Place the plum slices on the counter, as nicely as you can, ie more ruffled for a rustic look. Place the cinnamon sticks on top. Leave the tart in the syrup for two hours. Take a plate, sprinkle some chopped almonds and place a slice. Put a globe of almond and caramelized walnut ice cream or, if you don't have one (but find the recipe on my blog) vanilla. Pour over the remaining sauce.

Plum and pistachio tart

It's probably not the most common combination of plums and pistachios, but I assure you it's worth a try, it's particularly tasty and you'll love it from the first sip! You can prepare the tart in a shape with a diameter of 25 cm, I prepared it in a square shape because I found it more interesting.

Ingredients (for a tray with a diameter of 25 cm)
countertop
220 g flour
110 g cold butter 82% fat
1 pinch of salt
3-4 tablespoons cold water

Filling
70 g soft butter
70 g sugar
2 eggs
50 g flour
70 g almond flour
70 g ground pistachios
1 teaspoon baking powder
1 teaspoon vanilla extract
350 g plums +2 teaspoons sugar

Prepare the dough
In a food processor, place the flour, cold butter (diced and kept in the freezer for 20 minutes), sugar and salt. Turn on the food processor and mix everything until you get dough crumbs. Gradually add water, until the dough forms some "lumps". Gently squeeze all the dough, flatten it by hand. Wrap it in cling film and refrigerate for an hour.
Preheat the oven to 180 degrees Celsius.

Prepare the filling
In a bowl, mix the soft butter with the sugar to obtain a fine cream. Add the eggs one at a time, mixing well after each one. Add the flour, almond flour, ground pistachios, baking powder and vanilla extract, incorporating well.

Remove the dough from the fridge, knead the worktop. With a rolling pin, spread it on a thin sheet. Transfer it to a tart and prick it with a fork. Put the pistachio filling, level with a spatula.

Peel a squash, grate it and cut it in half. Over the filling, place the plum halves as close as possible. Sprinkle with sugar and a little chopped pistachios. Place the tart form in the large pan of the stove. In case the plum juice comes out of the tart, the tray is just below and you will not be surprised to spread the juice all over the oven. Put the tart in the hot oven for 40-50 minutes until the plums are ripe. I repeat, during baking, it is possible for the plum juice to come out of the tart. It doesn't matter if the plums change their shape a little. The taste is wonderful! Allow the tart to cool completely. Slice as desired.


Video: Τάρτα Δαμάσκηνο (July 2022).


Comments:

  1. Ellison

    Thank you for the information, now I will not make such a mistake.

  2. Gulabar

    Totally agree with her. In this nothing in there and I think this is a very good idea. I agree with you.

  3. Lorenzo

    There is nothing you can do about it.

  4. Tanton

    I am assured, what is it - error.

  5. Sinh

    there was an error

  6. Eupeithes

    I liked the first one - I think this one is not worse.

  7. Arashigar

    And what do we do without your brilliant sentence



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