Freestyle Plum Or Fruit Tart Recipes

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PLUM CRISP



Plum Crisp image

Celebrate summer with this delicious recipe for plum crisp. This recipe takes fresh plums to the next level with a deliciously crisp topping made with rolled oats and brown sugar.

Provided by Aileen

Categories     Dessert Recipes

Time 55m

Number Of Ingredients 10

4 cups chopped plums, with skin
1/4 cup granulated sugar
3/4 cup packed light brown sugar, divided
1 tbsp cornstarch
1 cup rolled oats
1 cup all-purpose flour
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch salt
3/4 cup butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9x13 baking dish.
  • Place chopped plums in the baking dish and toss with granulated sugar, 1/2 cup brown sugar, and cornstarch until coated.
  • In a medium bowl, whisk together the rolled oats, flour, 1/4 cup brown sugar, cinnamon, nutmeg, and salt.
  • Slowly pour in the melted butter, mixing with a fork until it turns crumbly.
  • Pour the topping mixture over the plums. Gently move it around with your hands until it evenly covers the plums. It's okay if the plums are not completely covered.
  • Bake, uncovered, for 40 minutes.
  • Remove from oven and let cool for at least 10 minutes before serving.
  • Store any unused portion in the refrigerator.

Nutrition Facts : Calories 483 calories

PLUM TART



Plum Tart image

Provided by Ina Garten

Categories     dessert

Time 1h5m

Yield 1 (9 1/2-inch) tart

Number Of Ingredients 6

2 cups all-purpose flour
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, lightly packed
12 tablespoons cold unsalted butter (1 1/2 sticks), diced
1 egg yolk
2 pounds firm, ripe Italian prune plums, pitted and quartered lengthwise

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 in.
  • 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.

FREESTYLE FRUIT TART



Freestyle Fruit Tart image

Thanks to ready-to-use refrigerated pie crust, this freestyle tart is a rustic and ridiculously easy way to please guests.

Provided by My Food and Family

Categories     Bread

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 plums (3/4 lb.), sliced
1/4 cup granulated sugar
2 Tbsp. flour
1 tsp. cinnamon sugar
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 450ºF.
  • Line 10-inch pie plate with pie crust. Carefully spread cream cheese into 6-inch circle on center of crust.
  • Toss plums with granulated sugar and flour; place over cream cheese. Gently fold edge of crust about 2 inches over plums, leaving center uncovered; sprinkle with cinnamon sugar.
  • Bake 25 min. or until crust is golden brown and fruit juices are hot and bubbly. Cool slightly before removing tart from pie plate. Serve topped with COOL WHIP.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 12 g, Protein 3 g

FREESTYLE APPLE TART



Freestyle Apple Tart image

Discover the deliciousness of our Freestyle Apple Tart! Fresh apples layered over a cream cheese and cinnamon sugar filling make this apple tart oh so great. Add it to the dessert table at your next gathering.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 8 servings

Number Of Ingredients 7

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3 red and/or green apples (1-1/4 lb.), cut into thin slices
1/4 cup granulated sugar
2 Tbsp. flour
1 tsp. cinnamon sugar
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 450ºF.
  • Line 9-inch pie plate with pie crust. Carefully spread cream cheese into 6-inch circle on center of crust.
  • Toss apples with granulated sugar and flour; spoon over cream cheese. Fold edge of crust partially over apples; sprinkle with cinnamon sugar.
  • Bake 25 min., covering loosely with foil for the last 5 min. Cool.
  • Serve topped with COOL WHIP.

Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 16 g, Protein 2 g

FRUIT (PLUM) TART



Fruit (Plum) Tart image

Most pleasing to the senses, this recipe is a definite keeper! It's very easy to make, takes little time and appears & tastes like a masterpiece!! The recipe was passed on to me by my daughter and is from "Cooking for Mr Latte". The original recipe used peaches but most any fruit would do very nicely! I used plums (red and black). It's not a sugary sweet dessert but will surely satisfy the sweet tooth!

Provided by sharflan

Categories     Tarts

Time 45m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup olive oil
2 tablespoons 1% low-fat milk
1/2 teaspoon almond extract
2 plums, black sweet with red flesh
3 plums, sweet with yellow flesh
1/3 cup sugar
1 tablespoon flour
1 tablespoon butter

Steps:

  • TART CASING:.
  • Sift together the flour, salt and sugar.
  • Whisk together the oil, milk and extract.
  • Pour the wet ingredients over the dry in a circular motion and mix with fork or fingers until just moistened.
  • Transfer the dough to a 9" tart pan and firmly pat over the bottom and sides with your fingers. Trim the edges.
  • FILLING:.
  • Preheat the oven to 425F.
  • Slice the plums into wedges.
  • Arrange the slices in the tart casing so that they overlap slightly, covering the whole tart, mixing the different plums.
  • Using your fingers, pinch together the sugar, flour and butter until crumbly.
  • Sprinkle over the plums.
  • Bake 30 minutes or until crust is browned nicely.
  • Serve warm, cold or @ room temperature. Can be served plain, with whipped cream, thick cream to drizzle or with a lightly sweetened sour cream.

Nutrition Facts : Calories 368.6, Fat 20.4, SaturatedFat 3.8, Cholesterol 5.3, Sodium 214, Carbohydrate 43.2, Fiber 1.6, Sugar 17.6, Protein 3.9

FRESH FRUIT TART WITH PLUM JAM



Fresh Fruit Tart with Plum Jam image

Provided by Kimberly Boyce

Categories     Fruit     Dessert     Bake     Plum     Vanilla     Summer     Hazelnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Plum jam
1 cup sugar
1/2 cup water
1 vanilla bean, split lengthwise
1 pound ripe plums (about 3 medium), halved, pitted, cut into 1/2-inch-thick slices
Crust
1/2 cup unhusked hazelnuts
1 1/2 cups all purpose flour, divided
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons butter, melted, cooled
Filling
8 cups assorted fresh fruit, such as halved, pitted, and sliced stone fruit and berries
Sweetened whipped cream

Steps:

  • For jam:
  • Stir sugar and water in heavy medium saucepan over medium-high heat until sugar dissolves. Scrape seeds from vanilla bean into sugar water; add bean. Bring to boil. Place candy thermometer into mixture so that bulb is submerged. Boil until thermometer registers 260°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes (time will vary due to size of pan). Remove pan from heat and add plums to pan; let stand 1 minute. Stir mixture constantly over high heat until plums are broken up, spoon leaves path when drawn across bottom of pan, and mixture is reduced to 1 1/3 cups, about 9 minutes. Transfer to metal or glass container. Press plastic wrap directly on surface of jam and refrigerate until cool.
  • DO AHEAD Can be made 4 days ahead. Keep refrigerated.
  • For crust:
  • Finely grind hazelnuts with 1/2 cup flour in processor. Transfer to medium bowl. Whisk in remaining 1 cup flour, sugar, and salt. Make well in center and pour in melted butter. Mix with fingers until moist crumbs form. Transfer mixture to 10-inch-diameter tart pan with removable bottom. Press mixture firmly onto bottom and up sides of pan. Freeze crust 30 minutes.
  • Preheat oven to 350°F. Bake crust until golden brown, about 35 minutes. Cool crust 15 minutes. Maintain oven temperature.
  • Brush bottom and sides of tart with 1/2 cup plum jam. Return to oven and bake until jam bubbles all over, about 14 minutes. Cool completely.
  • DO AHEAD Can be made 8 hours ahead; cover and let stand at room temperature.
  • For filling:
  • Place all fruit in large bowl. Stir remaining plum jam to loosen and add to fruit in bowl; toss gently to coat. Transfer fruit to crust, mounding in center. Serve with whipped cream.

FREESTYLE PLUM OR FRUIT TART



Freestyle Plum or Fruit Tart image

Easy and delicious. Just the way I like my desserts. This would be good using peaches, pears, apples, or any summer fruit. From Kraft Food and Family, Summer 2007.

Provided by papergoddess

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

1 refrigerated pie crust
4 ounces cream cheese, softened
4 -5 plums, diced
1/4 cup granulated sugar
2 tablespoons flour
1 teaspoon granulated sugar
cinnamon
Cool Whip or ice cream, if desired

Steps:

  • Preheat oven to 425°F.
  • Place pie crust in a greased 10 inch pie plate or oven-proof dish. I used a 1 1/2 quart Pyrex dish.
  • Using the back of a spoon, spread cream cheese over the bottom of the pie crust.
  • Toss plums with sugar and flour. Pour over cream cheese.
  • Fold edges of pie crust over plums, leaving center of plums uncovered.
  • Sprinkle sugar and cinnamon evenly over top of tart.
  • Bake 35-45 minutes or until crust is golden and fruit juices are bubbly.
  • Top with whipped cream, Cool Whip, or ice cream if desired.

FREESTYLE FRUIT TART



Freestyle Fruit Tart image

Bake off a simple dessert in no time, with this rustic recipe for plum tart with cream cheese filling.

Provided by Allrecipes Member

Time 40m

Yield 8

Number Of Ingredients 7

1 refrigerated ready-to-use pie crust
4 ounces PHILADELPHIA Cream Cheese, softened
2 cups sliced plums
¼ cup granulated sugar
2 tablespoons flour
1 teaspoon cinnamon sugar
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 450 degrees F. Place pie crust in greased 10-inch pie plate. Carefully spread cream cheese in 6-inch circle in center of crust; set aside.
  • Toss plums with granulated sugar and flour; place over cream cheese. Gently fold edge of crust about 2 inches over plums, leaving center of plums uncovered. Sprinkle cinnamon sugar evenly over tart.
  • Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of pie plate. Cut into slices; top with whipped topping.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 25.9 g, Cholesterol 15.8 mg, Fat 13 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 173.4 mg, Sugar 11.3 g

FREESTYLE FRUIT TART RECIPE



Freestyle Fruit Tart Recipe image

Provided by carol gorman

Number Of Ingredients 0

Steps:

  • HEAT oven to 400ºF. Carefully spread cream cheese spread in 6-inch circle in centre of pie shell; set aside. TOSS plums with granulated sugar and flour; place over cream cheese spread. Gently fold edge of crust about 2 inches over plums, leaving centre of plums uncovered. Sprinkle cinnamon sugar evenly over tart. BAKE 25 to 30 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of foil pan. Cut into slices; top with whipped topping. kraft kitchens tipsSpecial ExtraMix additional 1/2 tsp. cinnamon sugar into the whipped topping before using as directed. SubstituteSubstitute peaches for plums if desired. This versatile dessert works well with many fruit combinations.How to Remove Tart From Foil PanSnip edges of pan at 2-inch intervals with kitchen scissors. Use a spatula to gently lift out tart.prep time 15 min total time 40 min

FREESTYLE FRUIT TART



Freestyle Fruit Tart image

Bake off a simple dessert in no time, with this rustic recipe for plum tart with cream cheese filling.

Provided by Allrecipes Member

Time 40m

Yield 8

Number Of Ingredients 7

1 refrigerated ready-to-use pie crust
4 ounces PHILADELPHIA Cream Cheese, softened
2 cups sliced plums
¼ cup granulated sugar
2 tablespoons flour
1 teaspoon cinnamon sugar
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 450 degrees F. Place pie crust in greased 10-inch pie plate. Carefully spread cream cheese in 6-inch circle in center of crust; set aside.
  • Toss plums with granulated sugar and flour; place over cream cheese. Gently fold edge of crust about 2 inches over plums, leaving center of plums uncovered. Sprinkle cinnamon sugar evenly over tart.
  • Bake 25 min. or until crust is golden brown and fruit juices are bubbly. Cool slightly before lifting out of pie plate. Cut into slices; top with whipped topping.

Nutrition Facts : Calories 229.3 calories, Carbohydrate 25.9 g, Cholesterol 15.8 mg, Fat 13 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 5.5 g, Sodium 173.4 mg, Sugar 11.3 g

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