12/19/2023 0 Comments Plum tart recipes![]() When the tart has cooled somewhat, brush the plums with the apricot glaze. Melt the remaining apricot jam in a small saucepan, stirring in the water and lemon juice. Every recipe for pastry should require a pinch of salt. ![]() Next, heat the oven to 180☌ / 350☏ / Gas 4 and wash, halve and de-stone the plums. Wrap in clingfilm and chill while you prepare the plums. Sift over flour and baking powder, then stir to form a soft dough. ![]() Granulated sugar Salt - brings the flavors together. First, prepare the dough my combining the butter, sugar, egg, salt and lemon zest in the bowl of a stand mixer. Cold butter makes the pastry flaky and delicious. Bake the tart 10 minutes, sprinkle the sugar over the plums, and return to the oven for an additional 25-30 minutes or longer, depending on the texture of the plums, until the pastry is nicely browned and the plums are well cooked. All-purpose flour Unsalted butter (cold) - this is an important thing to remember. Starting from the outside edge of the shell, arrange the plums in concentric circles until the shell is filled. Reduce oven temperature to 350 degrees.īrush ¼ cup of the apricot jam over the bottom of the prebaked tart shell. Remove the parchment and weights and bake until the edges are just beginning to turn golden, about 5 minutes. Bake on the middle rack until set, but not colored, about 15 minutes. Line the chilled shell with parchment and fill with pie weights or dried beans. ![]() Roll the rolling pin over the edges of the pan to trim any excess dough. ¾ to 1 cup sugar ½ cup unsalted butter, softened 1 cup unbleached flour, sifted 1 teaspoon baking powder Pinch of salt (optional) 2 eggs 24 halves pitted purple plums Sugar, lemon juice and. Transfer to a 9-inch tart pan and press into the pan. Dust the dough with flour and roll out to about a 12-inch round. (The dough can also be made a day ahead, but let it sit out of the fridge for 10 minutes or so to soften a bit before trying to roll). If the dough doesn’t come together, continue to add water, a tablespoon at a time and pulse quickly until it does (You may need up to 3 to 4 tablespoons of water all together).ĭump the dough onto the counter, press it into a disk and wrap in plastic. Scatter in the butter pieces and pulse until the butter pieces are about the size of peas.Īdd the egg yolk and a tablespoon of ice water and pulse until the dough just comes together (it should clump when pressed in your fingers, but shouldn’t be wet). Combine the flour, sugar, baking powder and salt in the work bowl of a food processor. ![]()
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