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Rustic tart with plums and nuts

Rustic tart with plums and nuts


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1. In the dough bowl, pour hot water and oil.

2. In another bowl, mix the flour with the baking powder and salt.

3. Add flour to the water with oil, mix well at first with the aim so that it does not become lumpy, then with a spoon or spatula.

4. The result is a soft dough like plasticine and not sticky at all. Leave it in the bowl for 20-30 minutes to rest (during which time you will prepare the filling).

5. After this time, knead the rested dough a little on the worktop. Only flour if it tends to stick. It becomes very smooth, pleasant and perfect to work with.

6. Cut baking paper to fit the largest stove tray.

7. Grind the walnuts on the robot keeping a large grain or as I did, I put them in a bag and crushed with a rolling pin.

8. Take out the plums, cut them into quarters (in 4 long I preferred).

9. Mix 3 tablespoons of sugar with the starch in a plate. Pour over fruit and stir. Attention, if the fruits are not juicy, as I had these plums that were not ripe, I could not put this starch at all or at most a grated spoon.

10. Preheat the oven to 180 degrees. At my gas oven, which burns the cakes at the base, I put a thick tray on the "hearth".

11. There is no need to flour the glossy worktop. unless it is adherent. Spread a larger sheet with the twister, about the size of a 4-mesh stove tray. Make sure it is thicker in the middle and thinner at the edges.

12. Roll the sheet on the sheet and transfer it to the baking paper.

13. Sprinkle it with all the semolina only centrally (I had to put only 1 tablespoon not being very juicy) and the edges will turn over the filling.

14. Invert the whole filling in the middle. You level only a little, leaving about 8cm of perimeter free. I returned uselessly more. And now, after I have done it, I urge you to build gramah = fruit circle thicker perimeter, where the dough is double, otherwise, when you eat you will feel more dough than the filling. That's why I added 100g of extra fruit in the ingredients over 500g.

14. Wrap as follows: pull one side of the dough sheet over the filling and continue in a circle, side by side until you close the cake, but the middle of the fruit remains uncovered.

15. Press lightly with your hands on top, grease the dough with water and sprinkle sugar on top, if you do with the sweet filling.

16.Insert the tray into the preheated oven at 180 degrees for 40 minutes. After the first 20 minutes, if it tends to brown at the base before baking, raise another tray for. that it lasts at least 35 minutes. I turned the fire too low and it didn't brown and I kept it for a long time to brown.

13. Let it cool, then you can portion it. Portion triangles.

May it be useful to you!


  • 3 eggs
  • 500 g flour
  • 200 g sugar
  • 200 g butter
  • lemon peel
  • a little salt
  • a jar of plum jam
  • 100 g walnut kernels
  • two tablespoons of cocoa

How do we prepare the tart recipe with plum and walnut jam?

How to make tender dough

The butter at room temperature and the sugar mix well until it becomes creamy and the sugar melts. I used the food processor for this preparation, but it can also be done with a mixer.

Then add the eggs one by one, mix everything well for about 5 minutes with the robot, then add the lemon peel, flour and salt, knead the dough well.

Put in the fridge for an hour, wrapped in plastic wrap. This way it cools down well and hardens so that we can work it.

The trick of this recipe is to add the two tablespoons of cocoa in the jam, it will give it a very good taste of chocolate with plums, that's what my mother used to do, I got this recipe from her.

After the dough is well cooled you can work. We stretch it well in a round shape so that we can place it in the tray. I used a 28 cm tart tray.

We cut the excess dough. Place the jam with cocoa and chopped walnuts. On top we make a grill, from the rest of the dough: spread a rectangular sheet and cut strips 1 cm thick.


Fabulous tart with prunes and cream & # 8230 It's something magical.

& # 8220The cake with prunes and cream sauce & # 8221 is absolutely insane, the crumbly top combines perfectly with the dried fruit and the gentle cream sauce. If you like dessert with prunes, nuts and cream, then you will definitely love this fine and delicate dessert. Enjoy this fabulous tart and enjoy your family!

Countertop ingredients

Ingredients for the filling

-200 ml of concentrated tea

-1 packet of vanilla sugar (8 g)

Method of preparation

1. Filling. Soak prunes in tea for 4 hours. If the plums are stiff, then leave them overnight, and if they are soft, then do not soak them. Then drain the tea and fill the prunes with walnuts.

2. leaf. Cut the butter into pieces and rub it with flour with your hands in the form of crumbs. You need to do this quickly so that the butter does not melt. Add the water and gather the dough into a ball. Lay it out immediately and place it in a removable baking dish, lined with baking paper (23 cm in diameter). Form the edges and cut the edges. The height of the borders must be 3 cm. Cover the form with cling film and refrigerate for 30 minutes.

3. Preheat the oven to 180 degrees. Remove the form from the fridge, prick the dough with a fork so that it does not rise, cover it with baking sheet and sprinkle beans or peas on top. Bake the countertop for 15-20 minutes, to brown lightly. Remove the beans and baking paper and spread the stuffed plums on top in a single layer.

4. Prepare the sauce: mix the cream, sugar, vanilla sugar and flour until smooth. Pour the sauce over the plums and distribute evenly.

5. Bake the tart at 180 degrees until the sauce thickens for about 30 minutes.


Plum and walnut cake, simple and tasty recipe

Plum and walnut cake, simple and tasty recipe, made of sponge cake dough in which we add oil, or rather a cake dough. It is so simple that even the most clumsy in the kitchen will succeed. Seasonal cake with plums, loved by the big ones, but also by the little ones.

Ingredients for the plum and walnut cake:

6 eggs
6 tablespoons sugar
6 tablespoons oil
6 tablespoons flour
A pinch of salt
500 g pitted plums halves
150 g coarsely chopped walnuts
1 tablespoon powdered sugar

How to prepare cake with plums and nuts:

Preheat the oven to 180 degrees.
Separate the eggs, beat the yolks with the oil until they froth.

Beat the egg whites with a pinch of salt, and when they are hard and the target leaves the shape, gradually add the sugar and beat until the sugar melts.


Put the yolks and flour in 2 slices, stirring the egg whites from top to bottom so as not to remove the air from the egg whites.


Pour into a tray lined with baking paper, lightly level, put the plums, coarsely chopped walnuts and bake for 35-40 minutes or until the toothpick test passes. I used a 25/35 cm tray.


Simple, isn't it ?! But now I let you get to work, not before whining about good work and good appetite!


Ingredients for the plum tart recipe

  • Ingredients for the dough:
  • - Flour - 400g
  • - Cold butter - 200g
  • - You - 1
  • - Old - 150g
  • - Cold water - 10 - 12- teaspoons
  • - Vanilla.
  • Ingredients for the filling:
  • - Seedless ripe plums - 500g (it is desirable for the plums to be soft)
  • - Sugar - 100g (if the plums are not very sweet add more)
  • - Vanilla, cinnamon to taste.
  • Optional:
  • - Corn starch - 1 tbsp.
  • Decor:
  • Yellow -1
  • Sugar to press over the tart

How do we prepare the plum tart recipe?

How to make tender dough

1. Put flour in a bowl (do not sift flour).
2. Add the diced cold butter
3. Add sugar and vanilla.
4. Mix everything at low speed, not too much, until we get crumbs.
5. Put the egg and cold water. Mix until the ingredients are incorporated.
The dough should not be mixed or kneaded much.
If necessary (do not bind the dough) add another teaspoon of cold water.
6. Wrap the dough in cling film or put it in a plastic bag
7. Put the dough in the fridge for an hour. This step is necessary for the dough to become malleable.
8. Roll out the work table and divide the dough into 2 pieces: one larger and one smaller for decoration. We leave the smaller piece to be & rdquoodihneasca & rdquo in the fridge.
9. Preheat the oven to 200C.
10. On the floured table, lightly spread the dough with the rolling pin until you get a sheet of about 35 cm.
11. Put the dough in the tray so that it covers the walls (approximately 8 cm). I used the 26 cm diameter tray. We cut the excess dough.
12. Prick the bottom of the tart with a fork and put the tart in the fridge for 20 minutes.
13. Put the empty tart in the oven for 20 minutes until golden brown.

Tart filling:

1. Wash and gently wipe the plums with a paper towel.
2. Remove the seeds and cut the plums as you like.
3. Add sugar, vanilla, cinnamon and cornstarch. Mix carefully.
4. Put the plums in the slightly browned tart.

How to make a plum tart decoration?

1. Spread the other piece of dough on the work table
12. Cut strips and decorate the tart with them.
13. Grease the tart with yolk and sprinkle with sugar.
14. Put the tart in the oven for about 40 minutes or until nicely browned.
GOOD APPETITE!

The average grade given by the jury for this recipe is 9.50.

Recipes with Gina Bradea & raquo Recipes & raquo Plum tart, tender dough and cinnamon or vanilla, classic recipe


Rustic tart with plums and nuts - Recipes



Ingredient:

50 gr butter
50 gr powdered sugar
125 gr flour
3 tablespoons water
1 small egg

for the filling:

1/2 kg of plums
2 tablespoons brown sugar
a few almond flakes
a cinnamon powder

for anointed:

1 yolk
2 tablespoons water


Bake for about 30 minutes, until lightly browned.


The other day a reader asked me if I had a plum dessert recipe on my blog. That's when I remembered that I had a recipe for plum dumplings. I still have a tart recipe with walnut and plum cream, but I had it on another site. So I found only one picture in the archive and I decided to post it here as well.

I have only one picture with her, but as I used to give you detailed explanations so she will surely come out.

Ingredients (for a country with a diameter of 26 cm)

1 tablespoon food starch

¼ teaspoon ground cloves

1 teaspoon vanilla extract

In a large bowl, mix all the ingredients, then knead to form a ball of dough. Spread the ball of dough on the counter, which we put a little oil, then roll the dough on a rolling pin and put it in the pan. We press it well, prick it from place to place with a fork, then put a baking sheet on it.

Place 1 cup of beans or rice on top of the baking sheet (the weight of these grains will prevent the dough from swelling). Bake the dough in the preheated oven at 200 ° for 15 minutes with the grains, remove the grains and bake for another 5 minutes. Remove the dough from the oven and let it cool (in the pan).

Beat the egg lightly with a fork, then add the sugar and ground walnuts and set aside.

Remove the plum seeds, then cut them into 4. In a large bowl, mix the plums with the spices, starch, salt and vanilla extract and set aside for 10 minutes. After 10 minutes, spread the walnut cream over the tart dough, add the plums and bake in the preheated oven at 180 degrees for 40 minutes. Remove the pan from the oven and let the tart cool in the pan. We can serve the tart with a cup of vanilla ice cream.


pitted prunes
walnut kernels
200 g cream
1 sachet of vanilla sugar
1 tablespoon sugar
a little cinnamon
whipped cream for decorating

1. Put the plums in a bowl and cover with hot water. Leave to rehydrate for about 30 minutes. Drain and absorb with kitchen towels.
2. Insert 1/2 or 1/4 walnut kernel in each plum (depending on how big the plum is). It is recommended that this operation be done at least a few hours before serving so that the walnut kernels have time to soften a little.
3. Rub the cream with the sugar until it is completely dissolved.
4. In small glass cups put a layer of sour cream, then a few plums, another layer of sour cream, and plums and finally decorate with whipped cream.
5. Sprinkle with something other than cinnamon.

Try this video recipe too


Fabulous tart with prunes and cream & # 8230 It's something magical.

& # 8220The cake with prunes and cream sauce & # 8221 is absolutely insane, the crumbly top combines perfectly with the dried fruit and the gentle cream sauce. If you like dessert with prunes, nuts and cream, then you will definitely love this fine and delicate dessert. Enjoy this fabulous tart and enjoy your family!

Countertop ingredients

Ingredients for the filling

-200 ml of concentrated tea

-1 packet of vanilla sugar (8 g)

Method of preparation

1. Filling. Soak prunes in tea for 4 hours. If the plums are stiff, then leave them overnight, and if they are soft, then do not soak them. Then drain the tea and fill the prunes with walnuts.

2. leaf. Cut the butter into pieces and rub it with flour with your hands in the form of crumbs. You need to do this quickly so that the butter does not melt. Add the water and gather the dough into a ball. Lay it out immediately and place it in a removable baking dish, lined with baking paper (23 cm in diameter). Form the edges and cut the edges. The height of the borders must be 3 cm. Cover the form with cling film and refrigerate for 30 minutes.

3. Preheat the oven to 180 degrees. Remove the form from the fridge, prick the dough with a fork so that it does not rise, cover it with baking sheet and sprinkle beans or peas on top. Bake the countertop for 15-20 minutes, to brown lightly. Remove the beans and baking paper and spread the stuffed plums on top in a single layer.

4. Prepare the sauce: mix the cream, sugar, vanilla sugar and flour until smooth. Pour the sauce over the plums and distribute evenly.

5. Bake the tart at 180 degrees until the sauce thickens for about 30 minutes.



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