Nutrition data for southern german and alsatian-italian plum tart Nutritional data has not been calculated yet. In the bowl of an electric mixer fitted with the paddle attachment, cream the. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and stir to combine. Serve warm with whipping cream or a scoop of ice cream or enjoy at room temperature with a mug of coffee. Butter and flour a 9-inch springform pan and place it on a sheet pan. Just before serving, sprinkle with confectioners' sugar. Remove tart from oven and allow to cool for at least 40 minutes before serving. Place the tart in the oven and bake for about 45 minutes to 1 hour, or until the crust is golden brown and the plums are juicy. Starting at the outer edge of the tart, overlap the plums, flesh side up, in a clockwise or counterclockwise direction, covering the entire surface of the tart. Just remove it from the freezer 1 hour before baking). Cut the cold butter into the flour mixture until the butter has been reduced to about the size of peas. Sprinkle with cinnamon and the remaining sugar (At this point, if you wish, you can wrap and freeze the tart, to bake it later. Place all of the crust ingredients EXCEPT FOR EGG YOLKS in a large bowl (or processor). Place the plum quarters on the crust in concentric circles, starting from the outside and working inward, so that each overlaps the next, into the center. Sprinkle the bread crumbs on the crust, then spoon the apricot preserves on top and drizzle with the brandy. Trim the crust and prick the bottom in several places with the tines of a fork. 24, a zwetschgenkuchen, or German plum cake/tart with a shortbread-like crust, serves as a great twist on the typical apple or. With your fingers, gently pat it out to cover the bottom and go up the sides. With the arrival of Rosh Hashanah, the Jewish New Year, on Sept. Place the dough in the center of a 9-inch, deep-dish pie plate. Assembling and baking the plum tart: On a lightly floured surface roll the dough into a 14 inch round. Add the plum wedges and toss until fully covered. Whisk the sugar, cornstarch, salt and cinnamon together until fully blended. When you are ready to make the crust, dust your hands and the dough with flour. Slice the plums into ¼ inch (½ centimeter) wedges and place them in a mixing bowl. Cover with plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the bowl, dust with flour, and pat into a flattened circle. Add the egg yolk and work the dough into a ball. Step 2: Make the Galette Dough To the bowl of the food processor (no need to clean it), add the flour, salt and sugar. Transfer the almonds to a small bowl and set aside. To make the dough by hand, use your fingers or a pastry blender to work the butter or margarine into the flour, salt, and 1 tablespoon of sugar until the mixture resembles coarse bread crumbs. Step 1: Chop the Almonds In the bowl of a food processor fitted with the steel blade, process the almonds until finely chopped, about 1 minute. Add the egg yolk and process until the dough forms a ball, adding more flour if necessary. Cut the butter or margarine into small pieces, add to the bowl, and process until crumbly. Daisy is a terrier mix and Chloe is a Maltie-Poo.To make the crust using a food processor fitted with the metal blade, pulse the flour, salt and 1 tablespoon of the sugar together. And then there's my little girls, Daisy & Chloe. I have a wonderful husband and we celebrated our 22nd wedding anniversary on July 15, 2014! I have three beautiful boys aged 17, 15, and 15. Place the plums, tapioca, creme de cassis, and 3/4 cup of the sugar in a mixing bowl and. I am a native Texan and have lived in North Texas all my life. Butter and flour a 9-inch springform pan and place it on a sheet pan.
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