
Plum Tart

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You can make this tart with any round tree fruit such as peaches, plums, and nectarines. When fruits, such as plums, release a lot of liquid as they bake, its best to cover the tart shell with a layer of frangipane (essentially a mixture of eggs, butter; and ground almonds) to absorb the fruits' liquid as its released and keep the shell from getting soggy. Another approach is to cook the fruitfirst, with sugar and butten and boil down the released liquid into a syrup that you can then use to glaze the tart.
ingredients
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serves: 1
1 1/2 pounds dough (sweet crisp pastry dough, extra buttery sweet pastry dough, or sweetened basic pie and tart pastry dough)
2 cups frangipane
6 large plums (about 11/2 pounds)
2 tablespoons butter (cubed)
1 tablespoon granulated sugar
strawberry (red currant, apricot glaze, or confectioners' sugar)
Nutrition Facts
Plum Tart
Servings Per Recipe: 1
Amount per Serving
Calories: 10115
- Total Fat: 206.1 g
- Saturated Fat: 53.1 g
- Trans Fat: 0.9 g
- Cholesterol: 259 mg
- Sodium: 3078.2 mg
- Total Carbs: 2125.3 g
- Dietary Fiber: 214.5 g
- Sugars: 1645.6 g
- Protein: 133.7 g
preparation

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