Monday, August 06, 2012

Plum Frangipane Tart


I have lots of plums from the backyard tree. They were super sweet and juicy and actually they were the best plums that I’ve even tasted. I Google to find what type of plum this is and they were called Satsuma Japanese Plum. They were a bit smaller than the regular plums, solid red skin, and firm with dark red flesh. They were rich in carbohydrates and Vitamin A and C, calcium, potassium, and iron. It contains high amounts of fiber too. Like other fruits, plums are also low in calories and contain no sodium, saturated fat or cholesterol. We love eating them fresh but with so many of it I reserved some to make jam and also tarts. Actually we are able to finish it all but it is just an excuse for me to do some baking with it :)


I used some of the plums to make frangipane tart. It turns out really well. The pastry dough is buttery and crunchy, the sweet and a hint of bitter tart plums (from the skin) compliment so well with the aromatic sweet almond filling. This is a dessert for summer!


Ingredients for pastry:

210 gram flour
113 gram cold butter – cut into cubes
2 tbsp sugar
1/4 tsp baking powder
1/4 tsp salt
1 egg yolk
1-2 tbsp cold water


1. Put flour, butter, sugar, baking powder and salt into a food processor fitted with metal blade. Process until the mixture resembles fine breadcrumbs.
2. Then add in the egg yolk. With the motor running, add in the cold water in tiny trickles, until the pastry just hold together.
3. Remove from the processor, press together into a ball, wrap in plastic wrap and place in the fridge to rest for half an hour.


Ingredients for Frangipane Cream:

113 gram butter – room temperature
100 gram powder sugar
160 gram almond meal
1 tbsp flour
2 eggs
3 tbsp milk
½ tsp essence vanilla
7-8 fresh plums – cut into wedges
3 tbsp apricot jam – for glazing the tarts


1. In a mixing bowl, cream butter, icing sugar and vanilla together until well combined. Add the eggs one at a time and beat until well mixed.
2. Add in the flour, almond meal and milk. Mix until well combined and set it aside.
3. Greased an 8” tart pan and pre-heat the oven to 375 degree F. Roll out the pastry and line the tart pans. Spread the frangipane cream into the pastry shell.
4. Top it with sliced plums, baked for 40-45 min or until the top is golden brown.
5. Heat up the apricot jam in the microwave for 20 seconds. Brush it all over the warm tart. Serve cold or at room temperature.

22 comments:

Anonymous said...

I love the plum colour..deep red and so sexy!Love the look of the tart too but I don't think I'll bake it anytime soon:((

Shereen said...

Gert,
The above comment is frm me..Shereen.Dont know what's wrong with blogger today.

Zue Murphy said...

This tart look delicious. The plum look very sweet and ripe.

DG said...

Beautiful tarts!

Phong Hong said...

That tart is absolutely gorgeous!

travellingfoodies said...

lovely tart! love your plums la! so envious that you have your own tree!

Jeannie Tay said...

Those are indeed very gorgeous plums, I have not seen this specie here before! Your looks so pretty and delicious!

Anonymous said...

Hi Gert!

Love those plums of yours. Color of those plums really nice so as your tart, looks yummy. Is it a big tree?

Yen

Jane said...

What a fantastic recipe, for such a beautiful tart. Your plums look and sound heavenly. So ripe and red. Imagine having a plum tree in your own backyard! That must be wonderful, and I am envious! :) Lovely blog you have here.

Veronica @ Minty’sKitchen said...

A very sexy tart indeed! Loved the fabulous colour of the plums.

Honey Bee Sweets said...

Gert, I used to have a plum tree in my backyard too! However mine isn't that sweet, lol! I guess this is one of the fantastic things in staying in CA right? I lovvvveeee those in the farmers market too, solo sweet! Miss that so much....love your beautiful tart and thanks for bringing back some fond memories! :)

FiSh. ohFISHiee said...

dropping by and i see delicious tart there :) looks like it'd be favourite because plum is never too sweet for me

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Sonia ~ Nasi Lemak Lover said...

Wow, your own harvested plum look really good , very deep in red. So nice you can make tart with your own plum.

Ann@Anncoo Journal said...

That's a lovely plum tart! I love the colour and wish I can taste a slice of it :)

lyly said...

Your tart looks beautifull and delicious

Cheah said...

This is such a fabulous tart, love the colour!

ICook4Fun said...

Shereen, your comment went into the SPAM :) Yea the plums have very deep red color and super sweet too.

Zue, yes they are :)

DG, thank you.

Phong Hong, thank you.

Alan, ha ha yes 1st time having fruit trees at my backyard :)

Jeannie, I too first time came across this species. The one sold at the supermarket normally don't have such red flesh.

Yen, nope not a big tree.

Jane, thank you.

ICook4Fun said...

Veronica, thank you.

Bee Bee, this one is really sweet. One thing good about living in CA is the produce :)

Fish, thanks for dropping by :)

Sonia, I will trade this for durian or rambutan :)

lyly, thanks,

Cheah, thank you.

lena said...

i'm so envious that you got this plum tree in your garden. so red and yes, looks firm too!

Pearl said...

gorgeous presentation.

Anonymous said...

Can I use pear instead of the plums??? I have a few ripe pears and I don't want them to spoil !!! Thanks

ICook4Fun said...

Anon, yes you can use pears or any type of fruits.