Captivating Plum Tart - Matin's kitchen

Ingredients👇👇 👇 

1 kg Plum

Tart base👇 

150 g Flour

3 g Instant yeast

2 g Salt

50 g Sugar

180 ml Milk (40°C)

20 g Unsalted butter (melted)

Plum syrup👇

70 g Plum

50 g Sugar

50 ml Water

Method👇👇👇 

For the plum syrup, combine water, sugar, and plums in a saucepan. Bring the mixture to a boil and then reduce the heat to a simmer. Allow the plums to soften and the liquid to reduce by half.

This process typically takes around 20 minutes. Once done, carefully strain the mixture through a sieve and set it aside to cool completely.

To make the base of the tart, combine flour, salt, yeast, and sugar in a bowl, then mix them thoroughly.

Add milk and butter, and incorporate them into the dough until it comes together. Afterward, cover the dough with plastic wrap and allow it to rest for 10 minutes before proceeding to knead it.

Sprinkle a bit of flour onto your work surface, then knead the dough for approximately 10 minutes. The dough's texture should be slightly sticky, but if it becomes too difficult to work with, gradually add more flour as needed.

Form the dough into a ball shape and return it to the bowl. Cover the bowl with plastic wrap and allow the dough to rise for 45 minutes.

While the dough is rising, get the plums ready for the tart topping. Slice them lengthwise, removing the stones. Cut each half from the top down to the middle, but avoid cutting all the way through; we want them to remain connected to each other.

Once the dough has rested for 45 minutes, gently flatten it on a lightly floured surface. Use your hands to shape and flatten the dough, then transfer it to a baking tin that has been lined with parchment paper. Carefully stretch the sides of the dough until it fits and covers the bottom of the tin.

Pierce the dough with a fork, then proceed to brush the entire surface with the plum syrup.

Arrange the plums with their vertical sides touching each other, covering the entire base.

Cover the baking tin with plastic wrap and allow it to rest for a second rise, which should take approximately one hour.

After one hour, brush the plum syrup on top of the fresh plums. Then, cover the tin with foil. Bake it in the preheated oven at 185°C for 30 minutes. Afterward, remove the foil and continue baking for an additional 20 minutes. Allow the tart to cool completely on a wire rack before removing it from the tin. Serve the tart with a drizzle of plum syrup and savor this delightful plum dessert.

Enjoy!

Ingredients:

180 g Homemade Puff pastry

40 g Hazelnut

40 g Powdered sugar

3 g  Cornstarch

40 g Butter

5 ml Milk

4 ml Vanilla extract

30 g Egg

2 Red apples

2 Slices of lemon

Butter for brushing the baking tin

Powdered sugar and cinnamon powder for dusting on top

Method:

Grind the hazelnut first, and then add the powdered sugar, butter, cornstarch, vanilla extract, milk, and egg and blend them super fine. Turn them into a cream, and transfer it to a bowl.

Cut apples in half and remove the seeds. Cut them into thin slices.

Heat some water in a pot; right before the water boils, add apples and two slices of lemon. Cook them for 2 minutes until soft.

Lemons help apples not turn brown.

Prepare an ice bath and transfer the apples to it when they are soft and you can fold them without breaking them.

Drain them over a paper towel. Brush the muffin tray with melted butter and set it aside.

Roll out the dough into a 40*25cm rectangle.

Check out my homemade puff pastry recipe 👇 👇 👇 👇

https://matinskitchen.com/bread-dough#0dbb0b6e-c2d6-48f6-9e63-1a741b9aa7d7

Trim the puff pastry and cut it into six strips. Starting with the first one, spread some hazelnut cream all over it.

Place apple slices in the strip a bit beyond the edge.

Fold the bottom to half over the apples and roll the dough.

Transfer it to the baking tray. 

Bake them in the preheated oven at 185C for 25 minutes.

Sprinkle with powdered sugar and cinnamon.

Enjoy.

Ingredients: 

700 g Shortcrust pastry dough

Apple filling

1 kg Golden delicious apple

40 g Black raisins

40 g Yellow raisins

40 g Walnut

10 g Cinnamon powder

40 g Sugar

Cinnamon Custard

300 ml Milk

60 g Sugar

15 g Corn starch

3 g Cinnamon Powder

5 ml Vanilla extract

1 Egg + 1 Egg yolk

20 g Unsalted butter

Method:

Peel the apples, remove the seeds, and cut them into small pieces. Place them in a pot, and add the raisins, walnut, cinnamon powder, and sugar. Mix them with apples and cook the mixture over medium heat for 10 minutes with the lid on.

For the custard, bring to boil milk, half of the sugar, and vanilla extract together.

Meanwhile mix cornstarch, cinnamon powder, the rest of the sugar, and eggs together. temper the mixture with hot milk, pour it back into the saucepan and cook it over low heat until the custard is thickened. add butter at the end.

Add the custard to the apple mixture and mix them together and let them cool completely.

Meanwhile, roll out the dough into a 3mm thickness

Check out the dough recipe here  👇 👇 👇 👇

https://matinskitchen.com/bread-dough#cfd07c14-4978-40ef-870a-340b2b472841

Rub soft butter all over the surface of the baking pan. Place the dough inside the pan and cut the edges.

Fill it up with the mixture.

Roll out the leftover dough and cut it into long strips for the top.

Place each strip on top and seal the edges. Continue all the way vertically and horizontally.

Bake in the preheated oven at 180C for 35 minutes. Cover the surface with foil and bake for another 15 minutes.

Enjoy.

Ingredients:

Crust:

220g Flour

4g Salt

180g Butter (30g cold | 150g soft)

115ml Water

Custard:

170ml Whole milk

10g Butter

1 Cinnamon stick

3 Strips of lemon zest

1 Vanilla bean

10g Flour

4g Cornstarch

75g Sugar

50ml Water

2 Egg yolks 

Method:

Add salt into flour along with 30g cold butter and mix it with your hands until it becomes crumbly. 

Add water and mix until the dough comes together. 

Shape it into a rectangle and wrap it in a plastic bag. Chill it for half an hour before rolling. 

Sprinkle some flour on both sides, and roll it out into a 25*35cm rectangle.

Spread a layer of soft butter all over the dough. Fold it like a letter, sprinkle some flour on both sides and roll it into 35*15cm, and spread another layer of butter. Fold it for the second time and wrap it in plastic. Chill it for half an hour. 

After half an hour cut the dough in half, and start with rolling out the first one as thin as possible. Flip it every now and then, and remember to sprinkle some flour on both sides.

Remove the excess flour from the top of the dough.

Apply a thin layer of butter on top.

Roll it up tightly.

Do the same with the second half.

Place the first roll on it and roll it over.

Cover it with plastic wrap and chill it for half an hour.

To make the custard scrape out the vanilla seeds, and add them into a saucepan along with milk, cinnamon stick, lemon zest, water, and sugar bring it to a boil and let it simmer for 5 minutes.

Add flour to cornstarch and mix them together.

Pour the milk mixture through a sieve and add a little bit of it into the dry ingredients and mix using a small whisk. Pour it into the saucepan along with the rest of the milk mixture.

Cook it over low heat whisking constantly. It takes 5 to 8 minutes until the custard is thickened. When it is thickened add butter and turn off the heat.

Let it cool before adding the egg yolks.

Add egg yolk, mix it with a whisk and pour it through a sieve.

Cut the rolling dough into equal pieces and place them flat on the bottom of the molds. Press them with your thumbs until the dough covers the inside of your molds.

Fill them with custard and bake them in preheated oven at 220C for 20 minutes. The top of the tart should be caramelized and you should see the black and dark brown spots here and there. Then you know they are ready!

Enjoy.

Ingredients:  

2-3 pcs Conference pear

Sugar dough

350g  Flour 

60g  Almond flour

160g Powdered sugar

190g Butter (cold cubes)

80g  Egg 

Pinch of Salt

Almond cream

160g Butter (very soft, almost melted)

160g Powdered sugar

160g almond flour

10ml Vanilla extract

2 Egg (110 g)

Sugar syrup

800ml Water

400g Sugar

1 vanilla bean

Method:

For the tartlet shell, whisk all the dry ingredients, and add the cold cubes of butter. Mix with your hands until it becomes crumbly.

Add eggs and mix until the dough comes together.

Shape it into a rectangle and wrap it in a plastic bag. Chill it for half an hour before rolling.

Roll it into 3 mm thickness, place it on top of the mold and apply it all around the edges. 

let it chill in the fridge for 20 minutes.

Prick the bottom and bake it at 180C for 5 minutes.

To make the sugar syrup add water, sugar, and vanilla to a pot and bring it to a boil.

Meanwhile, peel the pears and add them to boiling syrup and cook them for 5 minutes.

Take them out and reduce the sugar syrup by half. it takes about 5 minutes.

Cut the pears into half, take out the seed and slice them thinly.

For the almond cream mix all the ingredients using a whisk. You can also use a food processor.

After 5 minutes take the tart shell out of the oven and fill it with almond cream, place the pears n top and bake it for 20 minutes at 180C.

Brush the sugar glaze on top and dust some powdered sugar around the edges if you like.

Enjoy.

Ingredients:

Tartlet shells:

350g  All purpose flour 

60g  Almond flour

160g Powdered sugar

190g Butter (cold cubes)

80g  Egg 

Pinch of Salt

Pistachio Cream filling:

80 g Butter

80 g Powdered sugar

80 g Pistachio

5 g  Corn starch

15 ml milk

5 g Vanilla extract

1 Egg (55 g)

Parfait:

340ml  Heavy cream

55g Caster sugar

6g Gelatine 

300g  Greek yoghurt

1  Vanilla bean

Raspberry gel:

300g Raspberry 

40g Sugar 

2g Agar Agar 

1  Vanilla bean

Method:

For the tartlet shell, whisk all the dry ingredients, and add the cold cubes of butter. Mix with your hands until it becomes crumbly.

Add eggs and mix until the dough comes together.

Shape it into a rectangle and wrap it in a plastic bag. Chill it for half an hour.

Roll out half of the dough to 3mm thickness. Use a bigger cookie cutter than the tartlet ring and cut out 4 circles. Roll out the leftovers and make another two circles. Place them on a tray that is already lined with plastic wrap.

Transfer the tray to the fridge for about 15 minutes. 

Save the rest of the dough in the freezer for another recipe.

Carefully places each of them on the rings and press them until they stick to the rings.

Place them in the fridge for another 15 minutes and then trim them with a sharp knife.

Prick the bottom part, place them on a baking tray and chill them completely. It is very important. Then you can bake them in a preheated oven at 175C for 10 minutes.

Remove the rings and cool them completely.

For the Pistachio cream, blend the pistachio first and remove it from the food processor, add the rest of the ingredients and blend them, pour back the pistachio, and blend for a few seconds.

Add it into a piping bag and fill up your tartlets, bake them at 175C for 10 minutes and then let them cool completely.

For Raspberry gel, cook raspberry with vanilla and sugar and then pour it through a fine sieve. 

Heat it up again and add Agar Agar powder and cook for a few seconds.

Pour on a small tray and let it cool completely. Then blend it in a food processor until smooth.

pipe out a thin layer on top of the tartlet.

For the Parfait, bring to a boil heavy cream along with vanilla and sugar. Soak up the gelatine and then add to the cream mixture, and mix well.

Add them to the yogurt and pour it into the mold that is already sprayed with oil.

Place them in a freezer until they are frozen.

Put each of them on the tartlets and garnish with ground pistachio.

Enjoy.