Sour Cream And Plum Flan Recipes

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FRESH PLUM TART WITH SOUR CREAM TOPPING



Fresh Plum Tart with Sour Cream Topping image

Categories     Fruit     Dessert     Bake     Plum     Summer     Sour Cream     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

1 sheet frozen puff pastry (half of 17 1/4-ounce package), thawed
1 egg, beaten to blend
1/2 cup sliced almonds, toasted
7 tablespoons sugar
2 tablespoons all purpose flour
1 3/4 pounds red plums (such as Santa Rosa, about 8 large), pitted cut into 1/3-inch-thick wedges
1/3 cup plum preserves
1 tablespoon water
1/2 cup chilled whipping cream
1/4 cup sour cream

Steps:

  • Position rack in bottom third of oven and preheat to 400°F. Line heavy large rimless baking sheet with foil. Roll out puff pastry on lightly floured work surface to 14-inch square. Cut off 1-inch-wide strips from each side of square. Brush strips with beaten egg. Place strips atop edges of pastry square, egg side down, pressing to adhere. Trim ends to fit. Transfer pastry square to prepared baking sheet. Combine almonds, 2 tablespoons sugar and flour in small bowl. Sprinkle evenly over bottom of pastry. (Can be made 3 hours ahead. Chill.)
  • Place plums in large bowl. Add 4 tablespoons sugar; toss to coat. Arrange plums decoratively over almond mixture.
  • Bake tart until pastry is golden brown and puffed and plums are tender, about 30 minutes. Transfer pan to rack. Using metal spatula, loosen tart from baking sheet, leaving tart on sheet.
  • Stir preserves and water in heavy small saucepan over low heat until preserves melt. Brush over warm plums.
  • Beat cream, sour cream and 1 tablespoon sugar in medium bowl until soft peaks form. Serve tart warm or at room temperature with sour cream topping.

BELGIAN PLUM FLAN



Belgian Plum Flan image

This recipe has been posted for ZWT II & my source is www.recipes4us.co.uk/Desserts%20and%20Puddings/Belgian%20Plum%20Flan. This recipe wasn't very "Post Your Recipe" friendly as it expressed everything in both metric & US measurements, so I had to make a choice again (Time does not include cooling time)

Provided by twissis

Categories     Dessert

Time 35m

Yield 6 Flan Servings, 6 serving(s)

Number Of Ingredients 12

1 (8 inch) shortcrust pastry, flan case
10 ounces water
2 -3 tablespoons caster sugar
1 lb fresh plum (ripe, halved & stoned)
3 ounces granulated sugar
3 egg yolks
3 tablespoons flour
8 ounces milk (boiling)
1 ounce butter
1 teaspoon vanilla extract
4 tablespoons apricot jam
1 tablespoon lemon juice

Steps:

  • Place water & caster sugar in a lrg saucepan. Bring to a boil, stirring. Then add plums & mix well.
  • Reduce heat & cook for 5-10 min till plums are just tender, but still intact. Remove from heat & allow to cool.
  • In a lrg mixing bowl, beat together the granulated sugar & egg yolks till pale & thick. Whisk in the flour till smooth.
  • Gradually add boiling milk in a steady stream, whisking constantly.
  • Transfer to a saucepan & slowly heat to near boiling point, stirring constantly. Cont to cook for a further 2 min, stirring all the time.
  • Remove from the heat, beat in the butter & vanilla extract. Then stand the saucepan in cold water & cont to stir till cooled.
  • Once cold, pour the creme into the pastry case. Then arrange the plums (cut sides down) in the filled case. The tops of the plums should stand above the crème. Set aside.
  • In a small saucepan, melt jam w/the lemon juice over a low heat, mixing well.
  • Brush the apricot mixture over the top of the plums to glaze them. Then refrigerate to get completely cold before serving.

SOUR CREAM AND PLUM FLAN



Sour Cream and Plum Flan image

Make and share this Sour Cream and Plum Flan recipe from Food.com.

Provided by Nghala

Categories     Tarts

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

225 g flour
1 pinch salt
125 g butter
3 -4 tablespoons water
3 egg yolks
2 tablespoons muscovado sugar
1 1/4 cups sour cream
2 tablespoons demerara sugar
1/2 teaspoon mixed spice
500 g plums, halved and pitted

Steps:

  • Make the shortcrust pastry: sift the flour and salt into a bowl. Rub in the butter cut into small pieces until the mixture resembles fine breadcrumbs. Add the cold water and mix to a dough. Chill for 15 minutes before using to line a 24cm flan tin.
  • Preheat your oven to 200°C.
  • Mix the filling ingredients together.
  • Place the plums cut side up onto the flan case. Pour the filling on top.
  • Put into the oven for 20 minutes.
  • Mix the demerara sugar and the mixed spice and sprinkle onto the flan. Put the flan back in the oven at 230°C for another 20 minutes until golden on top.
  • Leave to cool for a few minutes before serving or serve cold with vanilla ice-cream.

Nutrition Facts : Calories 483, Fat 29.5, SaturatedFat 17.7, Cholesterol 160, Sodium 175.1, Carbohydrate 48.9, Fiber 2.2, Sugar 16.9, Protein 7.4

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