Easy Free Form Plum Tart Recipes

EASY FREE-FORM PLUM TART

Steps:

• First, make the Sugar Dough: In a food processor fitted with the stainless-steel blade, combine the flour and sugar. Add the butter and process until the texture resembles fine meal.
• In a small bowl, whisk together the egg yolks and 1 Tbs. of the cream. Scrape into the processor and process until a ball begins to form, drizzling in the additional Tbs. of cream, if necessary, to help the dough come together.
• Remove the dough from the machine and, on a lightly floured surface, press down into a circle. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour. Before assembling the tart, preheat the oven to 350 degrees.
• Remove the Sugar Dough from the refrigerator and unwrap it. On a lightly floured surface, use a rolling pin to roll out the dough to a rough circle 14 inches in diameter. Lift up the dough and transfer it to a nonstick baking sheet. Put the baking sheet in the refrigerator while you prepare the plums.
• In a large sauté pan over medium heat, melt the butter. Add the plums and sauté just until they begin to soften slightly, about 3 minutes. Gently stir in the sugar and lemon juice.
• Remove from the heat and, if you like, drizzle in the plum brandy. Let the mixture cool to room temperature. Remove the dough from the refrigerator. Spoon the cooled plums into the center of the dough, spreading them evenly and leaving a 2-inch border all around the edge. Fold the edge up over the plums, leaving the fruit in the center of the tart exposed.
• In a small bowl, lightly beat the egg. Brush the exposed rim of dough with the egg. Bake until the crust is golden brown, about 30 minutes. Remove from the oven and sprinkle with powdered sugar. Serve warm or at room temperature, cut into wedges.

BAREFOOT CONTESSA'S PLUM TART

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 inches
• 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.
• **Cooling time is not included in cooking time.

EASY PLUM TART

Steps:

• Preheat the oven to 400 degrees F. Lay the pastry on a floured surface and cut in half. Sprinkle one piece with the almonds and some sugar; lay the other piece on top. Press together with a rolling pin to make a 6-by-14-inch rectangle. Score a 1-inch border with a knife. Pierce the middle with a fork and make small slits with a knife. Transfer to a baking sheet lined with parchment paper, brush with water and bake until golden, 20 to 25 minutes. Cool on a rack.
• Stir 3/4 cup sugar, 2 tablespoons water and the lemon juice in a heavy pan. Cover and cook over medium-high heat just until the sugar melts. Uncover and cook, swirling the pan, until amber, about 5 minutes. Remove from the heat; add the plums, 3 tablespoons butter and the vanilla pod and seeds. Cook over low heat, tossing, until the plums are soft and the sauce thickens, about 20 minutes. Add the remaining 3 tablespoons butter and swirl to combine.
• Transfer the crust to a platter. Top with the plums and half of the sauce. Serve with ice cream and the remaining sauce on the side.

COUNTRY-STYLE PLUM TART

Steps:

• Make crust:
• Mix flour, sugar and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add water by tablespoonfuls and process just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. (Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling.)
• Preheat oven to 375°F. Roll out dough on large sheet of floured parchment paper to 1/4-inch-thick round. Trim dough to 14-inch diameter. Transfer dough on parchment paper to large baking sheet (edges of dough may hang over edges of baking sheet).
• Make filling:
• Mix plums, jam, vanilla, and allspice in large bowl. Mound plum mixture in center of dough, leaving 3-inch border. Sprinkle fruit with 2 tablespoons sugar. Fold dough border over fruit, pleating loosely and pinching to seal any cracks. Bush dough with beaten egg. Sprinkle dough with 1 tablespoon sugar.
• Bake tart until crust is brown and filling bubbles, about 45 minutes. Transfer baking sheet to rack and cool tart slightly, about 20 minutes. Slide metal spatula under all sides of crust to free from parchment. Using large tart pan bottom as aid, transfer tart to platter. Serve warm or at room temperature with frozen yogurt.

PLUM TART

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!