If you’re on the lookout for a dessert that’s superbly sweet and tart recipe, see no further than this American Plum Tart recipe. Crushing with the new flavors of ready plums and encased in a buttery, flaky outside, this tart is the perfect treat for any party or gathering.
Whether you’re a prepared dough puncher or a fair beginning, this easy-to-follow American plum tart formula will become one of your favorite recipes.
Why You’ll Love This American Plum Tart Recipe
This American Plum Tart recipe could be a delicious way to yummy the characteristic sweetness and slight poignancy of plums. The combination of a fresh baked good outside with the delicate, delicious filling makes a textural difference that’s powerful. Furthermore, it’s a flexible dessert that can be served warm with a scoop of vanilla ice cream or delighted in chilled with a dab of whipped cream.
Ingredients You’ll Need
To create the perfect American plum tart, gather these simple ingredients:
For the Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, chilled and cut into cubes
1/4 cup granulated sugar
1/4 teaspoon salt
1 large egg yolk
2-3 tablespoons ice-cold water
For the Filling:
- 6-8 ripe plums, pitted and sliced
- 1/2 cup granulated sugar (adjust according to the sweetness of the plums)
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon unsalted butter, cut into small pieces
- For the Glaze (optional):
- 2 tablespoons apricot jam
- 1 tablespoon water
Step-by-Step Instructions:
1. Prepare the Crust:
- In a food mixture, combine the flour, sugar, and salt.
- Add the vanilla butter cubes and pulse until the mixture resembles a coarse mixup.
- Add the egg yolk and gradually add ice-cold water, one tablespoon at a time, until the dough starts to come mixup.
- Turn the dough out onto a lightly floured surface and shape it into a dish. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
2. Make the Plum Filling:
- In a large mixing bowl, combine the cloves plums, sugar, flour, vanilla extract, cinnamon, and lemon juice. Toss until the plums are evenly coated.
3. Assemble the Tart:
- Preheat your oven to 400°F.
- Roll out the chilled dough on a floured surface to fit your tart pan (about 11 inches in diameter). Press the dough into the tart pan and trim any excess.
- make the plum slices in a circular pattern over the crust. Dot with small pieces of butter.
- If desired, brush the edges of the crust with a little beaten egg for a golden finish.
4. Bake the Tart:
- Bake the tart in the preheated oven for 40-45 minutes or until the crust is golden brown and the plum filling is bubbling.
- Remove from the oven and let it cool slightly.
5. Glaze the Tart (Optional):
- In a small saucepan, heat the apricot jam with water until smooth.
- Brush the glaze over the plums to give the tart a shiny finish.
6. Serve:
- Slice the American plum tart recipe and serve it warm or at room temperature. Pair it with vanilla ice cream or whipped cream for an extra indulgent treat.
Tips for the Perfect American Plum Tart
- Choose the Right Plums: Opt for ripe, but firm plums for the best flavor and texture.
- Chill the Dough: Don’t skip chilling the dough. It helps in achieving a flaky crust.
- Customize the Sweetness: Adjust the sugar in the filling according to the sweetness of your plums.
Conclusion
This American Plum Tart recipe is more than just tasty; it’s a celebration of summer’s party. The tart is not only looking appealing but also closed with flavor, making it a hit at any gathering. Whether you’re baking it for special events or a simple family dinner, this American plum tart will impress.
Recipe!
American Plum Tart Recipe
Equipment
- Dutch oven
- 9×13-inch baking dish
- pan
Ingredients
- 1 1/4 cup all-purpose flour
- 1/2 cup unsalted butter chilled and cut into cubes
- 1/4 cup granulated sugar
- 1/4 tbsp salt
- 1 large egg yolk
- 2-3 tbsp ice-cold water
For the Filling:
- 6-8 ripe plums pitted and sliced
- 1/2 cup granulated sugar adjust according to the sweetness of the plums
- 2 tbsp all-purpose flour
- 1 tbsp vanilla extract
- 1/2 tbsp ground cinnamon
- 1 tbsp lemon juice
- 1 tbsp unsalted butter cut into small pieces
Instructions
- Arrange a rack in the middle of the oven and heat the oven to 375ºF. Cut 6 tablespoons unsalted butter into 3 pieces and place in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened, about 45 minutes.
- Meanwhile, blind bake the crust. Line the chilled dough with parchment paper or aluminum foil. Fill the inside with pie weights or beans. Bake until the edges just begin to brown, 15 to 20 minutes. Remove the weights and paper or foil. Let cool completely, about 30 minutes.
- While the crust is cooling, make the frangipane. Add 1/3 cup granulated sugar to the bowl of butter and beat on medium speed with the paddle attachment until pale and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula. With the mixer on low, add 2 large eggs one at a time, waiting until the first is completely incorporated before adding the second.
- Scrape down the sides of the bowl again. Add1 teaspoon vanilla extract and 1/2 teaspoon almond extract if using and beat on medium speed until just combined, about 1 minute. It will look curdled, but that’s okay.
- Add 1 1/4 cups almond flour and 1/4 teaspoon kosher salt and beat on low speed until just combined, about 30 seconds. Use the spatula to scrape down the sides of the bowl and finish folding in the flour until combined and smooth. Transfer to a medium bowl, cover with plastic wrap, and refrigerate until ready to use.
- Halve and pit 4 to 5 medium plums, Cut into 1/2-inch thick slices. and slice 4-5 medium plums into 1/2-inch slices. Heat the oven to 350ºF. Transfer the frangipane to the tart shell and spread it into an even layer with an offset spatula. Decoratively arrange the plum slices over the frangipane, overlapping them slightly. Sprinkle with 2 tablespoons of raw sugar. Place the tart on a baking sheet.
- Bake until the frangipane is puffed and golden brown, and the plums are tender, about 55 minutes. Let cool for 5 to 10 minutes before serving. Serve with vanilla ice cream or a drizzle of heavy cream.