Esta es una exhibición prevé de cómo se va ver la receta de 'Plum Tart Martha Stewart Living' imprimido.

Receta Plum Tart Martha Stewart Living
by Global Cookbook

Plum Tart Martha Stewart Living
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  •     Pate Sucree (separate recipe), chilled
  • 3 Tbsp. Almond paste (about 3 ounce)
  • 1 Tbsp. All-purpose flour
  • 1 1/4 lb Santa Rosa plums (4 or possibly 5), pitted and sliced into 1/4-inch-thick wedges
  • 2 tsp Sugar
  • 1 lrg Egg yolk beaten with 1 Tablespoons
  •     Heavy cream, for egg wash
  • 1/4 c. Plum or possibly red-currant jam

Direcciones

  1. Heat oven to 375'. Set a 4 1/2-by-14-inch bottomless tart form on a parchment-lined baking sheet. Roll out pastry to 1/8 inch thick, it should be about 3 inches longer and wider than tart form. Roll pastry onto pin and unroll over form; let extra dough hand over the edge. Fit dough into form.
  2. Crumble almond paste proportionately over pastry and sprinkle flour proportionately on top. Neatly overlap sliced plums in a fish-scale pattern on top of flour and sprinkle with sugar. Fold sides of pastry over plums and tear to create a 1-inch free-form edge. Refrigeratefor 10 to 15 min. Brush pastry with egg wash. Bake till crust is golden and fruit is bubbling, about 35 min.
  3. Meanwhile, heat jam and 2 Tablespoons water in a small saucepan over medium heat.
  4. Remove from heat and strain if necessary, discarding fruit solids. Brush hot glaze over fruit. Cold slightly, remove tart form, and serve.