Plum Frangipane Tart Recipe

Plum Frangipane Tart Recipe

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45 juta s/d 2.5 milyar listing 2018
Plum Frangipane Tart Recipe Plum Frangipane Tart Recipe Plum Frangipane Tart Recipe, Use either red or black plums for this tart. Frangipane, a rich almond, butter, and sugar mixture, is a classic partner for plums.
Plum Frangipane Tart Recipe

Plum Frangipane Tart Recipe

Use either red or black plums for this tart. Frangipane, a rich almond, butter, and sugar mixture, is a classic partner for plums. Prep : 30 minutes plus chilling Bake : 1 hour 10 minutes
  • Pastry for 11-Inch Tart
  • 1 tube or can (7 to 8 ounces) almond paste, crumbled
  • 4 tablespoons butter or margarine, softened
  • 1/2 cup sugar
  • 1/teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/cup all-purpose flour
  • 11/4 pounds ripe plums (5 large), pitted and each cut into 6 wedges
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. Use dough to line 11-inch tart pan with removable bottom. Trim edge even with rim of pan. Refrigerate or freeze until firm, 10 to 15 minutes.
  3. Line tart shell with foil; fill with pie weights or dry beans. Bake 15 minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up during baking, gently press it down with back of spoon.
  4. Meanwhile, in large bowl, with mixer at low speed, beat almond paste, butter, sugar, and salt until almond paste is crumbly. Increase speed to medium-high and beat until well blended, about 3 minutes, frequently scraping bowl with rubber spatula. (There may be some tiny lumps.) Add eggs and vanilla; beat until smooth. With wooden spoon, stir in flour.
  5. Pour almond-paste mixture into warm tart shell; spread evenly. Arrange plums in concentric circles over filling. Bake until golden, 50 to 60 minutes. Cool in pan on wire rack. When cool, carefully remove side of pan. Makes 12 servings.
Each serving : About 342 calories, 6g protein, 37g carbohydrate, 20g total fat (8g saturated), 66mg cholesterol, 274mg sodium.

CRANBERRY-ALMOND TART

Prepare as directed but omit plums. Bake almond filling until golden, about 20 minutes. Cool in pan on wire rack. In 2-quart saucepan, combine 1 cup cranberries, 3/4 cup sugar, 1/cup water, and 1/2 teaspoon freshly grated orange peel; heat to boiling over high heat. Reduce heat; simmer until cranberries pop and mixture has thickened slightly, about 5 minutes. Stir in additional 2 cups cranberries; set aside until cool. When cool, carefully remove side of pan; spoon cranberry topping over almond filling.

PEELING PEACHES

Our favorite method for peeling peaches is to submerge them, a few at a time, in boiling water for about 15 seconds (no longer or they will start to cook).With a slotted spoon, immediately transfer them to a large bowl of ice water. One at a time, lift out the peaches and slip the skin off. Here’s a good method to use if the peaches are perfectly ripe: Put the tip of a paring knife into the stem end and peel away the skin in strips. Whatever you do, don’t peel a ripe peach with a vegetable peeler; you’ll bruise the delicate flesh. almond tart recipe, plum dessert recipes, plum desserts, plum frangipane tart recipe, plum pie, plum pudding recipe, plum recipe, plum recipes, plum recipes easy, plum tart, plum tart recipe, recipes for plums, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Plum Frangipane Tart Recipe

Article Categories : Pies & Tarts

Plum Frangipane Tart Recipe

Plum Frangipane Tart Recipe

Use either red or black plums for this tart. Frangipane, a rich almond, butter, and sugar mixture, is a classic partner for plums.

Prep : 30 minutes plus chilling
Bake : 1 hour 10 minutes

  • Pastry for 11-Inch Tart
  • 1 tube or can (7 to 8 ounces) almond paste, crumbled
  • 4 tablespoons butter or margarine, softened
  • 1/2 cup sugar
  • 1/teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/cup all-purpose flour
  • 11/4 pounds ripe plums (5 large), pitted and each cut into 6 wedges
  1. Prepare pastry dough as directed through chilling.
  2. Preheat oven to 425°F. Use dough to line 11-inch tart pan with removable bottom. Trim edge even with rim of pan. Refrigerate or freeze until firm, 10 to 15 minutes.
  3. Line tart shell with foil; fill with pie weights or dry beans. Bake 15
    minutes. Remove foil with weights; bake until golden, 5 to 10 minutes longer. If shell puffs up during baking, gently press it down with back of spoon.
  4. Meanwhile, in large bowl, with mixer at low speed, beat almond paste, butter, sugar, and salt until almond paste is crumbly. Increase speed to medium-high and beat until well blended, about 3 minutes, frequently scraping bowl with rubber spatula. (There may be some tiny lumps.) Add eggs and vanilla; beat until smooth. With wooden spoon, stir in flour.
  5. Pour almond-paste mixture into warm tart shell; spread evenly. Arrange plums in concentric circles over filling. Bake until golden, 50 to 60 minutes. Cool in pan on wire rack. When cool, carefully remove side of pan. Makes 12 servings.

Each serving : About 342 calories, 6g protein, 37g carbohydrate, 20g total fat (8g saturated), 66mg cholesterol, 274mg sodium.

CRANBERRY-ALMOND TART

Prepare as directed but omit plums. Bake almond filling until golden, about 20 minutes. Cool in pan on wire rack. In 2-quart saucepan, combine 1 cup cranberries, 3/4 cup sugar, 1/cup water, and 1/2 teaspoon freshly grated orange peel; heat to boiling over high heat. Reduce heat; simmer until cranberries pop and mixture has thickened slightly, about 5 minutes. Stir in additional 2 cups cranberries; set aside until cool. When cool, carefully remove side of pan; spoon cranberry topping over almond filling.

PEELING PEACHES

Our favorite method for peeling peaches is to submerge them, a few at a time, in boiling water for about 15 seconds (no longer or they will start to cook).With a slotted spoon, immediately transfer them to a large bowl of ice water. One at a time, lift out the peaches and slip the skin off. Here’s a good method to use if the peaches are perfectly ripe: Put the tip of a paring knife into the stem end and peel away the skin in strips. Whatever you do, don’t peel a ripe peach with a vegetable peeler; you’ll bruise the delicate flesh.