Almond Plum Tarts Recipes

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PLUM ALMOND TART



Plum Almond Tart image

This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit. Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar. And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) - though you'll want to sprinkle a little turbinado sugar over the top for added crunch.

Provided by Joan Nathan

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

1/2 cup/113 grams unsalted butter (1 stick) or 1/2 cup solid coconut oil, at room temperature
3/4 cup/94 grams confectioners' sugar
Pinch of fine sea salt
1 vanilla bean, seeds scraped
1 large egg
1 1/2 cups/187 grams all-purpose flour
3/4 cup/120 grams blanched almonds
2 tablespoons all-purpose flour
1/2 cup/113 grams unsalted butter (1 stick) or coconut oil at room temperature
1 cup/120 grams confectioners' sugar
Pinch of fine sea salt
1 large egg plus 1 egg yolk
About 1 1/2 pounds/680 grams Italian plums or other flavorful, colorful plums
A few pinches of turbinado or other textured raw sugar

Steps:

  • Make the crust: Combine butter or oil, confectioners' sugar, salt and vanilla bean seeds in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add the egg and then the flour, and continue mixing until smooth. Remove dough from the bowl, wrap in plastic and refrigerate, about 1 hour, or until firm.
  • Make the almond filling: Grind together the blanched almonds and flour in a food processor until they form a textured almond flour.
  • Combine butter or oil, confectioners' sugar and salt in a stand mixer on low speed for 1 minute. Increase speed to medium and beat for 1 minute more. Scrape down sides of bowl, add egg and egg yolk, and continue mixing until mixture comes together and is homogeneous, about 2 minutes. Add almond mixture all at once, and mix until batter just comes together. Cover with plastic wrap and set aside.
  • Remove dough from refrigerator and set aside for 10 minutes. Knead dough to loosen it, then pat together into a ball again. On a well-floured surface, roll out the dough into a 12- to 13-inch round using a floured rolling pin. Quickly transfer dough to an 11-inch pie plate or tart shell, trimming the edges as needed. Place the lined shell in the freezer until frozen.
  • Heat oven to 350 degrees. Remove shell from the freezer, line with parchment paper, and fill with pie weights or dried beans. Bake crust for 12 to 15 minutes, or until the edges are just starting to color. Remove the weights and bake 5 minutes longer. Cool completely.
  • While the crust cools, cut plums into 1/4-inch wedges.
  • Using an offset spatula, spread cooled tart shell with the almond cream. Starting at the outside of the pan, arrange plums in a circle on top so all the pieces overlap. Turn plums the opposite way for the second circle. Fill the center with the remaining plums or another fruit if you wish.
  • Sprinkle a few pinches of turbinado sugar over plums and bake for 30 to 40 minutes or until almond cream is puffed and golden brown and the plums are softened.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 12 grams, Carbohydrate 47 grams, Fat 26 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 13 grams, Sodium 79 milligrams, Sugar 28 grams, TransFat 1 gram

PLUM TART WITH ALMOND PASTRY CRUST



Plum Tart with Almond Pastry Crust image

Provided by Ellie Krieger

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 15

6 ripe but firm plums, about 1 1/2 pounds
2 teaspoons sugar
1/4 teaspoon cinnamon
1/2 teaspoon lemon juice
Heaping 1/3 cup unsalted blanched almonds
1 cup whole wheat pastry flour
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup sugar
2 tablespoons chilled butter, cubed
2 tablespoons canola oil
1 egg white
1 tablespoon seedless raspberry or strawberry preserves
2 teaspoons water

Steps:

  • For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside.
  • For the crust: Preheat oven to 375 degree F.
  • Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool.
  • For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.

CLASSIC PLUM AND ALMOND TART



Classic Plum and Almond Tart image

This Plum and Almond Tart is so versatile, it is great with a cuppa and makes a lovely pudding. If you like Bakewell Tart you will love this recipe.

Provided by Elaine Lemm

Categories     Dessert     Cake

Time 1h15m

Number Of Ingredients 12

1 quantity of shortcrust pastry
For the Frangipane:
100 grams/3 1/2 ounces unsalted butter (softened)
125 grams/4 ounces caster sugar
2 eggs (free range, fresh)
2 teaspoons vanilla extract
50 grams/2 ounces all-purpose flour
175 grams/6 ounces almonds (ground)
Decoration:
10 plums (ripe and fresh)
1 tablespoon caster sugar
Garnish: icing sugar for dusting

Steps:

  • Gather the ingredients.
  • Lightly grease a 9-inch loose bottomed tart tin.
  • Roll out the pastry to an even thickness and line the tart tin. Cut away any excess, crimp the edges for decoration if you wish, then pop the lined tin into the fridge while you make the filling.
  • In a large baking bowl, cream together the butter and sugar until light and fluffy. To do this, you can use either a fork, whisk, or electric hand whisk.
  • Beat the eggs in a separate bowl and add the vanilla extract.
  • Then carefully, a little at a time, add the beaten egg to the creamed butter and sugar whisking continuously.
  • Sift the flour into the ground almonds.
  • Then, using a spatula or tablespoon, carefully fold the ground almonds and flour into the creamed mixture until thoroughly incorporated.
  • Heat the oven to 350 F/175 C/Gas 4.
  • Take the pastry case from the fridge and gently spoon the creamed almonds into the case and spread to fill-be careful not to be too heavy-handed and flatten out all the air from the mixture.
  • Halve the plums, remove the stone, then cut each plum into thick slices (about 6 to 8 per plum).
  • Slightly overlapping each slice, arrange in circles on top of the mixture, gently pushing each slice into the almond cream.
  • Place the filled tart into the centre of the preheated oven. Bake for between 45 and 50 minutes until the pastry and filling is cooked and golden, and the plums softened and released their juices into the cake.
  • Leave the tart to cool in the tin for 15 minutes, then carefully remove and put onto a plate or cake stand.
  • Serve cold with a nice cup of tea or coffee, warm with, as mentioned before, a little custard or cream.

Nutrition Facts : Calories 622 kcal, Carbohydrate 73 g, Cholesterol 73 mg, Fiber 9 g, Protein 12 g, SaturatedFat 11 g, Sodium 308 mg, Sugar 33 g, Fat 34 g, ServingSize Serves 8, UnsaturatedFat 0 g

PLUM-ALMOND TART



Plum-Almond Tart image

Categories     Fruit     Dessert     Bake     Plum     Almond     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 16

For crust
1 cup all purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons ice water
1/4 teaspoon vanilla extract
For filling
1/3 cup whole almonds (about 2 ounces)
1/3 cup sugar
1 large egg
3 tablespoons unsalted butter, room temperature
4 teaspoons framboise (raspberry liqueur) or brandy
12 ounces ripe red-skinned plums, pitted, cut into 3/4-inch-thick wedges
1/4 cup red currant jelly
Whipped cream (optional)

Steps:

  • Make crust:
  • Preheat oven to 375°F. Combine first 3 ingredients in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Mix 2 tablespoons ice water and vanilla in small bowl. Pour water mixture over dough. Process until moist clumps form. Gather dough into ball; flatten into disk. Roll out on floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim overhang to 1/2 inch. Fold overhang in and press, forming double-thick sides. Using fork, pierce dough all over. Freeze 15 minutes.
  • Bake crust until pale golden, about 30 minutes (crust may shrink slightly). Cool on rack. Maintain oven temperature.
  • Make filling:
  • Finely grind almonds with sugar in processor. Add egg, butter and 2 teaspoons framboise. Process until batter forms. Pour filling into crust. Arrange plums atop filling. Bake until plums are tender and filling is golden and set, about 50 minutes.
  • Melt jelly with remaining 2 teaspoons framboise in heavy small saucepan over medium-low heat. Brush jelly mixture over plums. Cool tart. Serve at room temperature with whipped cream, if desired.

PLUM AND ALMOND TART



Plum and Almond Tart image

Make and share this Plum and Almond Tart recipe from Food.com.

Provided by teresas

Categories     Tarts

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup flour, all purpose
6 tablespoons butter
1 egg yolk
1 tablespoon water, approximately
2 (16 1/2 ounce) cans purple plums, drained
1 cup almonds, ground
1/2 cup granulated sugar
2 teaspoons lemon rind, grated
1 egg, lightly beaten
2 tablespoons butter
1 tablespoon granulated sugar, extra
2 teaspoons cinnamon

Steps:

  • Sift flour into bowl, cut in butter, add egg yolk and enough water to mix to a dry dough.
  • Turn onto lightly floured surface, knead lightly until smooth, cover, refrigerate 30 minutes.
  • Roll pastry large enough to line a 9-inch flan pan, refrigerate 30 minutes.
  • Meanwhile halve and seed plums, drain on absorbent paper.
  • Combine almonds, sugar, lemon rind and egg in bowl, mix to a paste.
  • Combine extra sugar and cinnamon thoroughly.
  • Spread almond mixture into pastry case, top with plums, dot with butter, sprinkle with sugar mixture.
  • Bake in 375°F oven about 50 minutes or until golden brown.
  • Dust with powdered sugar, serve warm or cold with shipped cream and sliced almonds.

Nutrition Facts : Calories 386.6, Fat 22.1, SaturatedFat 8.4, Cholesterol 74.5, Sodium 170.3, Carbohydrate 43.8, Fiber 4.3, Sugar 26.6, Protein 7.3

THE BEST PLUM AND ALMOND TART



The best plum and almond tart image

We live in southern Turkey, where we get a plum glut every autumn. We also have a plentiful supply of almonds from the surrounding orchards. If you love Bakewell tart and you love plums, this is an absolute winner - it's like a very light, fruity version of the classic tart. I've yet to find someone who doesn't love it. Outside the plum season, you could make it with any fruit in season, or you could soak prunes or dried apricots in brandy or sherry overnight, before proceeding as below.

Provided by jaynepearson

Time 50m

Yield Serves 8

Number Of Ingredients 0

Steps:

  • For the pastry. If using ready-made shortcrust, roll out as thinly as possible and line the tin. If making your own pastry, place flour and sugar in bowl of food processor, cut cold butter into small (1cm approx) cubes and add to dry ingredients. Process briefly until mix resembles breadcrumbs. Tip into bowl, add egg and cold water. Mix with knife until dough comes together. Knead very briefly just to bring mix to a smooth dough, wrap in cling film and refrigerate for at least 30 mins. (If you don't have a food processor, rub butter into flour until mix resembles breadcrumbs, then proceed as above).
  • Remove dough from fridge. If it feels very cold and solid, leave for 10 or 15 minutes at room temperature until it yields a little to your touch. Roll out pastry as thinly as possible and line prepared tin. Reserve excess pastry for another day (you can freeze it - remember to label it sugar dough, not plain!) then return pastry case to fridge for at least half an hour.
  • Halve and stone the plums.
  • Once pastry has rested for half an hour, pre-heat oven to 190C, remove pastry case from fridge and place plums, cut side up (or other fruit), and evenly distributed, inside pastry case. Mix all filling ingredients together, beat well and pour over plums. Sprinkle over some flaked almonds and a tablespoon of sugar.
  • Bake for approximately 35 minutes, turning if necessary, until the filling has risen above the plums and is a lovely deep golden brown. The flaked almonds should have slightly caramelised. If it looks a bit pale, leave for another five minutes and check again - it should be the colour of toffee. You can bake the tart earlier in the day or even the day before, just reheat in a moderate oven for about ten or 15 minutes (or, even better, if the oven has been on for the main course at a hot temperature, just put the tart in the oven when you turn the oven off and it will be perfect for dessert). Serve with thick cream, yoghurt, sour cream or ice cream.

FRESH PLUM FRANGIPANE TART



Fresh Plum Frangipane Tart image

Categories     Food Processor     Fruit     Nut     Dessert     Bake     Plum     Almond     Brandy     Summer     Bon Appétit

Yield Makes 8 Servings

Number Of Ingredients 14

Almond Crust
Filling
1 cup slivered blanched almonds
1/3 cup sugar
5 tablespoons unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon dark rum
1 teaspoon grated lemon peel
5 large plums, halved, pitted
Glaze
2 tablespoons apricot jam
2 teaspoons brandy

Steps:

  • Preheat oven to 375°F. Roll out crust dough on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Gently press dough into tart pan; trim excess. Freeze crust 15 minutes.
  • Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Cool crust on baking sheet 15 minutes. Maintain oven temperature.
  • For filling:
  • Blend all ingredients except plums in processor until almonds are finely ground. Spread frangipane filling in prepared crust.
  • Place plum halves, skin side up, on work surface. Cut 1 plum half into thin parallel slices, keeping plum intact (do not cut through end). Press gently to fan slices. Repeat with remaining plum halves. Place fanned plums, skin side up, atop frangipane; press gently to anchor.
  • Bake tart on baking sheet until frangipane is puffed and golden and plums are tender, about 30 minutes. Remove tart from baking sheet; transfer to rack.
  • For glaze:
  • Stir apricot jam and brandy in heavy small saucepan over medium heat until mixture boils. Strain glaze into small bowl. Brush glaze generously over plums. Cool tart completely. (Tart can be prepared 8 hours ahead. Let stand at room temperature.)
  • Push pan bottom up to free tart from pan. Cut tart into wedges and serve.

PLUM TART WITH ALMOND PASTRY CRUST



Plum Tart With Almond Pastry Crust image

This is the most simple and organic looking tart that I have seen. The plums are left whole and are placed inside the almond pastry shell. I will post a picture soon, but the recipe was taken from Healthy Eating with Ellie Krieger.

Provided by Pikake21

Categories     Tarts

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

6 ripe but firm plums, about 1 1/2 pounds
2 teaspoons sugar
1/4 teaspoon cinnamon
1/2 teaspoon lemon juice
1/3 cup unsalted blanched almond
1 cup whole wheat pastry flour
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup sugar
2 tablespoons chilled butter, cubed
2 tablespoons canola oil
1 egg white
1 tablespoon seedless raspberry preserves or 1 tablespoon strawberry preserves
2 teaspoons water

Steps:

  • For the filling:
  • Fill a large stockpot halfway with water and bring to a boil.
  • While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside.
  • Fill a large bowl with ice and water and set aside.
  • When water is boiling, gently drop plums into water for 30 to 45 seconds.
  • Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes.
  • Remove and dry plums gently with a paper towel.
  • Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily.
  • Slice plums in half and remove pits.
  • Toss with sugar, cinnamon, and lemon juice and set aside.
  • For the crust:
  • Preheat oven to 375 degree F.
  • Grind the almonds in a food processor until they are a fine crumb.
  • Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate.
  • Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps.
  • Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process.
  • Dough will hold together, but be slightly sticky.
  • Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom.
  • Bake for 8 to10 minutes, or until surface of tart is no longer shiny.
  • Remove from oven and let cool.
  • Place tart shell on a cookie sheet.
  • Toss plum halves in their own juices in bowl.
  • Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart.
  • Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm.
  • Remove from the oven and let cool.
  • For the glaze:
  • Heat preserves over a low flame or in microwave until melted.
  • Combine with water and brush surface of tart.

ALMOND PLUM TARTS



Almond Plum Tarts image

Provided by Todd S. Purdum

Categories     brunch, dessert

Time 35m

Yield 4 servings

Number Of Ingredients 8

1/2 cup blanched whole almonds
4 small plums or apricots
4 ounces (1 stick) butter, at room temperature
1/2 cup superfine sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup all-purpose flour
Lightly sweetened whipped cream, for garnish

Steps:

  • Preheat oven to 400 degrees. Using a food processor, chop almonds until finely ground; do not allow to become a paste. Transfer to a bowl and set aside. Cut a small cross into stem end of each plum, and remove pit; set plums aside.
  • In bowl of food processor, combine butter and sugar. Process until smooth. Add eggs, vanilla, flour and ground almonds. Process until just combined.
  • Divide almond mixture among four 1-cup pudding or souffle dishes. Press a plum, cut side up, into center of batter; a portion of the plum will remain above the batter.
  • Bake until filling is puffed and golden, 15 to 20 minutes. Garnish tarts with a dollop of whipped cream. Serve immediately.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 16 grams, Carbohydrate 40 grams, Fat 35 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 40 milligrams, Sugar 28 grams, TransFat 1 gram

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From bonappetit.com


PLUM TART WITH ALMOND CREAM – CRUMBS & NIBBLES
2016-09-06 Plum Tart with Almond Cream. from crumbsandnibbles.com, adapted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel. Makes 1 8-inch tart. Ingredients: For the pâte sucrée: 375g (2 2/3 cups) all-purpose flour; 46g (1/4 cup + 2 1/2 tablespoons) plus 94g (3/4 cup +1 tablespoon) powdered sugar; 47g (1/3 cup plus 3 tablespoons) almond flour
From crumbsandnibbles.com


PLUM-ALMOND TART RECIPE
2005-08-06 The best delicious Plum-almond Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Plum-almond Tart recipe today! Hello my friends, this Plum-almond Tart recipe will not disappoint, I promise! Made with simple ingredients, our Plum-almond Tart is amazingly delicious, and addictive, everyone ...
From bakerrecipes.com


PLUM-ALMOND TART | WILLIAMS SONOMA
2020-09-13 Place the pan on a baking sheet and refrigerate while preparing the filling. Preheat an oven to 400°F. To make the filling, process the almonds in the food processor until finely ground. Add the 3/4 cup granulated sugar, 4 Tbs. (1/2 stick) of the butter, the flour and liqueur. Pulse until a paste forms.
From williams-sonoma.com


FRENCH ALMOND PLUM CAKE - THE DARING GOURMET
2019-08-31 Place the halved stone fruits in a bowl with the lemon juice, 1 1/2 tablespoons sugar and stir to combine. Set aside. In a small bowl combine the flour, almond flour, baking powder, and salt. In a separate medium bowl beat the butter and sugar together. Add the eggs, almond extract, vanilla extract and beat until smooth.
From daringgourmet.com


PLUM TART WITH ALMOND CRUST | THE COOKING GLOBETROTTER
Start preparing the crust by whisking 225g of room temperature butter with 95g of powder sugar until soft and creamy. Add the flour (375g), remaining powder sugar (45g) and almond flour (45g) and mix well, but not long. Now amalgamate also the egg into the dough, work quickly, best done by hand. Divide the dough into two.
From thecookingglobetrotter.com


SUMMER PLUM AND ALMOND TART - MY STUDIO KITCHEN
2020-06-10 Whisk egg yolks and 1 tablespoon cold water in a small bowl, set aside. Place all purpose flour, almond flour, sugar, and salt the a bowl of …
From mystudiokitchen.com


PLUM TART WITH ALMOND FILLING FOR TWO - DESSERT FOR TWO
2020-05-22 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.
From dessertfortwo.com


ALMOND PLUM TART RECIPE
Almond plum tart recipe. Learn how to cook great Almond plum tart . Crecipe.com deliver fine selection of quality Almond plum tart recipes equipped with ratings, reviews and mixing tips. Get one of our Almond plum tart recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% New potato, spring onion and Montgomery cheddar quiche …
From crecipe.com


EASY PLUM & ALMOND TART - WALLFLOWER KITCHEN
2022-03-16 Instructions. Preheat the oven to 190C / 375F and line a baking sheet with parchment paper. Place the puff pastry sheet on the baking tray and lightly score a 2cm border around the pastry sheet, with a sharp knife. Score a criss-cross pattern in the middle to stop it rising too much.
From wallflowerkitchen.com


SIMPLE FRENCH ALMOND CAKE WITH PLUMS - FAMILYSTYLE FOOD
2017-09-18 Instructions. Preheat oven to 350 (175C) degrees, and postion rack in the center. Lightly coat the sides of an 8-inch tart pan with a removable bottom with cooking spray or neutral oil. Sift both flours, confectioners’ sugar, 1/4 cup granulated sugar and salt together using a mesh strainer set over a mixing bowl.
From familystylefood.com


PLUM & ALMOND TART - WE ARE TATE AND LYLE SUGARS
Line a shallow roasting tin 21Cmx30Cm (8 ½” x 12”) with a parchment paper. Make the pastry by putting the flour, butter and Tate & Lyle Icing sugar into a food processor and blend until the mixture resembles fine breadcrumbs.
From wearetateandlylesugars.com


SUGAR PLUM ALMOND TORTE – RECIPE AFFINITY
2021-10-04 Start with the Almond Torte Base. 1. Grease and flour a 11” (28cm) flan pan. 2. Combine ground almonds, flour, sugar, salt and lemon zest in a medium bowl or the bowl of a food processor. 3. Cut in the butter with a pastry cutter or pulse in the food processor, just until crumbly, not clumping. 4. Beat the egg in a measuring cup and add ...
From recipeaffinity.com


MARY BERRY’S PLUM AND ALMOND TART RECIPE - EASY KITCHEN
Instructions. Special Equipment: 9 in. fluted tart pan. Put a baking sheet in the oven and preheat the oven to 400 degrees fahrenheit. Make the dough: put the flour, sugar, and butter into a food processor and pulse until the mixture resembles fine bread crumbs. Add the egg and pulse again until the dough holds together in a ball.
From easykitchen.com


PLUM AND ALMOND TART | WILTON
Preheat oven to 350°F. In bowl of food processor, pulse almonds until finely ground. Add 3/4 cup flour, brown sugar, cinnamon, 1/8 teaspoon salt and allspice; pulse until combined. Add cold butter and egg yolk; pulse until a dough forms. Press dough into bottom and up sides of tart pan.
From wilton.com


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