Italian Plum Tart Recipes

Pit the plums, and cut them into four pieces each. Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more.

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Roll out dough on a floured surface, making it 11 inches round.

Italian plum tart recipes. Italian plum tart 1 recipe sweet pastry dough 2 pounds italian prune plums, pitted and quartered 1 egg 1/3 cup granulated sugar 3 1/2 tablespoons all purpose flour, sifted 1/2 stick (2 ounces) unsalted butter 1 vanilla bean, split and scraped 2 teaspoons almond extract This recipe will produce a lot of extra dough. Remove dough and wrap in plastic wrap.

You can use the dough to make another crostata, a pastiera, or jam cookies. Fit into a 9 x 1 round tart pan with removable bottom, pressing snugly into corners of pan. Roll a rolling pin over top of pan to trim off excess dough.

Apple tart with crumb topping. Brush warm juices in tart over plums. In a food processor blitz the flour, almonds, raw sugar and baking powder.

Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Cut in butter until crumbly. Place the plum halves skin side up on top of the batter.

Sprinkle walnuts on the dough. Arrange the plum slices in a circle. In the bowl of a food processor fitted with a steel blade, add flour, sugar, salt, baking powder and baking soda.

While the plums are baking, whisk the egg, the cream, the sugar and the vanilla in a bowl until combined and pale yellow. Arrange the plums on top of the dough and put in the oven for 15 to 20 minutes. Pour the custard mixture right over the plums and place small pieces of butter on top of the tart.

In a large bowl, sprinkle plums with lemon juice. Mix the jam with the brandy in a small bowl, and spread over the bottom of the crust. Spoon the batter into a springform pan of 8, 9, or 10 inches.

, for topping, in a small bowl, combine sugar, flour, cinnamon and nutmeg; Pierce bottom of shell all over with a fork. Starting at the outside, arrange the plums in a.

Add egg, vanilla and fresh lemon zest. Pulse until dough forms a ball (this should be fairly quick). Grease a 26cm ceramic pie dish.

In a bowl combine the plums, lemon juice, sugar and cinnamon and combine for 5 to 10 minutes. Add butter and pulse to a cornmeal consistency. Add the butter and process until you have fine.

Grab a tart pan (circular, rectangular or square work fine) and grease it and set aside. Preheat the oven up to 350c. Mix 1 cup of sugar and the butter together.

Add the flour, baking powder, salt, and eggs and beat well. Combine sugar, flour, salt and cinnamon. 1 tablespoon cinnamon 2 tablespoons sugar ½ cup butter softened 1⁄8 teaspoon salt 2 eggs 1 teaspoon vanilla 12 plums halved and pitted 1 cup flour 1 teaspoon baking powder.

Cream the sugar and butter in a bowl. Cover with plastic and refrigerate or freeze 15 minutes.

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