Fresh Fruit Tart With Plum Jam
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
68
Spice
37
Sweetness
56
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Sugar1 cup
Water1 cup
Hazelnut (unhusked)1.5 cups
All-Purpose Flour (divided)1 tsp
Salt6 tbsps
Butter (melted, cooled)Directions:
1
For jam: Stir sugar and water in heavy medium saucepan over medium-high heat until sugar dissolves
2
Scrape seeds from vanilla bean into sugar water; add bean
3
Bring to boil
4
Place candy thermometer into mixture so that bulb is submerged
5
Boil until thermometer registers 260°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes (time will vary due to size of pan)
6
Remove pan from heat and add plums to pan; let stand 1 minute
7
Stir mixture constantly over high heat until plums are broken up, spoon leaves path when drawn across bottom of pan, and mixture is reduced to 1 1/3 cups, about 9 minutes
8
Transfer to metal or glass container
9
Press plastic wrap directly on surface of jam and refrigerate until cool
10
DO AHEAD Can be made 4 days ahead
11
Keep refrigerated
12
Stir sugar and water in heavy medium saucepan over medium-high heat until sugar dissolves
13
Scrape seeds from vanilla bean into sugar water; add bean
14
Bring to boil
15
Place candy thermometer into mixture so that bulb is submerged
16
Boil until thermometer registers 260°F, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes (time will vary due to size of pan)
17
Remove pan from heat and add plums to pan; let stand 1 minute
18
Stir mixture constantly over high heat until plums are broken up, spoon leaves path when drawn across bottom of pan, and mixture is reduced to 1 1/3 cups, about 9 minutes
19
Transfer to metal or glass container
20
Press plastic wrap directly on surface of jam and refrigerate until cool
21
DO AHEAD Can be made 4 days ahead
22
Keep refrigerated
23
For crust: Finely grind hazelnuts with 1/2 cup flour in processor
24
Transfer to medium bowl
25
Whisk in remaining 1 cup flour, sugar, and salt
26
Make well in center and pour in melted butter
27
Mix with fingers until moist crumbs form
28
Transfer mixture to 10-inch-diameter tart pan with removable bottom
29
Press mixture firmly onto bottom and up sides of pan
30
Freeze crust 30 minutes
31
Preheat oven to 350°F
32
Bake crust until golden brown, about 35 minutes
33
Cool crust 15 minutes
34
Maintain oven temperature
35
Finely grind hazelnuts with 1/2 cup flour in processor
36
Transfer to medium bowl
37
Whisk in remaining 1 cup flour, sugar, and salt
38
Make well in center and pour in melted butter
39
Mix with fingers until moist crumbs form
40
Transfer mixture to 10-inch-diameter tart pan with removable bottom
41
Press mixture firmly onto bottom and up sides of pan
42
Freeze crust 30 minutes
43
Preheat oven to 350°F
44
Bake crust until golden brown, about 35 minutes
45
Cool crust 15 minutes
46
Maintain oven temperature
47
Brush bottom and sides of tart with 1/2 cup plum jam
48
Return to oven and bake until jam bubbles all over, about 14 minutes
49
Cool completely
50
DO AHEAD Can be made 8 hours ahead; cover and let stand at room temperature
51
Brush bottom and sides of tart with 1/2 cup plum jam
52
Return to oven and bake until jam bubbles all over, about 14 minutes
53
Cool completely
54
DO AHEAD Can be made 8 hours ahead; cover and let stand at room temperature
55
For filling: Place all fruit in large bowl
56
Stir remaining plum jam to loosen and add to fruit in bowl; toss gently to coat
57
Transfer fruit to crust, mounding in center
58
Serve with whipped cream
59
Place all fruit in large bowl
60
Stir remaining plum jam to loosen and add to fruit in bowl; toss gently to coat
61
Transfer fruit to crust, mounding in center
62
Serve with whipped cream