(Since 1999)


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools & Tours  |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |    Food_Festivals & Shows

RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

DessertsPies, Cobblers, Crisps pg 1TART RECIPES >>> >  Dried Plum & Walnut Caramel Tart



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Prep Time: 25 Minutes
Cook/Bake Time: 1 Hour
Stand Time: 1 Hour, 10 Minutes
Servings: 16

Tart Crust:

• 1 cup all-purpose flour
• 1 1/2 teaspoons sugar
• 1/8 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg yolk
• 1 tablespoon cold water
• 1/2 teaspoon vanilla extract

• 1/2 cup plus 2 tablespoons whipping cream
• 1/2 cup plus 2 tablespoons sugar
• 1/2 cup (about 3 ounces) dried plums, chopped
• 1/2 cup chopped walnuts, toasted
• 1 ounce bittersweet chocolate, chopped

To make Tart Crust, in medium bowl, combine flour, sugar and salt.
Add butter; cut into flour mixture until dough resembles coarse meal.
Add egg yolk, water and vanilla; mix just until dough is combined.
Form into 6-inch disk and wrap in plastic.
Refrigerate 30 minutes.

Heat oven to 400ºF.

Press dough evenly onto bottom and 3/4 inch up sides of 8-inch square baking pan.
Crimp edges; freeze 10 minutes.

Prick bottom of pastry several times with fork; line bottom with parchment paper.
Place approximately 1 cup of pie weights or dried beans evenly on parchment.

Bake 10 to 12 minutes or until top edges are golden brown.
Remove parchment and weights.
Reduce heat to 375ºF.
Bake an additional 3 to 5 minutes or until pastry is no longer shiny.
Cool on wire rack.

To make Filling, in medium saucepan, combine cream and sugar.
Bring to a boil; reduce heat and simmer 3 to 5 minutes or until mixture is thickened.
Remove from heat; stir in dried plums and walnuts.
Let stand 15 minutes.

Pour filling into pre-baked tart crust, evenly distributing dried plums and walnuts.

Bake 30 to 35 minutes or until top is browned and bubbly.

Cool tart on wire rack 15 minutes.

Melt chocolate in top of double boiler.

With a fork, using a back-and-forth motion, drizzle chocolate onto top of tart.
When chocolate is set, cut into 16 squares.

Nutritional Information (per serving)
Calories  178 
Cholesterol  37mg 
% of Calories from Fat  % 
Fat  11g 
Sodium  24mg 
Carbohydrates  19g 
Protein  2g 
Fiber  1g 

California Dried Plum Board -
Recipe created by Joanne Weir.



  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2019 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages