Plum Tart With Currant Jelly Recipe

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Plum Tart With Currant Jelly
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Ingredients
9
Count
Nutrition
573
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. For the pastry:.
  2. Combine 1 1/3 cups of the flour and the sugar, and sift them into a deep bowl. Make a well in the center, drop in the egg yolks and, stirring gently, gradually incorporate the flour into the yolks.
  3. Beat in 8 tablespoons of the softened butter, 1 tablespoon at a time, then add the lemon peel and continue to beat until the dough is smooth and pliable. Gather the dough into a ball, wrap in wax paper, and refrigerate for at least 30 minutes.
  4. With a pastry brush, spread the 1 tablespoon of softened butter evenly over the bottom and sides of a 9-inch false-bottomed fluted quiche pan.
  5. Sprinkle 2 tablespoons of flour over the butter and tip the pan from side to side to spread the flour evenly. Invert the pan and rap the bottom sharply to remove the excess flour.
  6. On a lightly floured surface, pat the dough into a circle about 1 inch thick. Dust a little flour over and under it and roll it out into a circle about 13 to 14 inches in diameter and 1/8 inch thick. Drape the dough over the rolling pin, lift it up and unroll it slackly over the prepared pan.
  7. Gently press the dough into the bottom and against the sides of the pan. Roll the pin over the rim of the pan, pressing down hard to trim off the excess pastry. Chill the pastry-lined pan for 30 minutes or more.
  8. For the filling:.
  9. Preheat the oven to 375°. Arrange the plum halves, cut side up, in concentric circles in the pastry-lined pan. If the plums are small, it may be necessary to arrange them in two layers. Bake in the middle of the oven for 1 hour, or until the tart is brown and the plums are tender.
  10. Remove the tart from the oven, set the pan on a large jar or can and slip down the outside rim. Let cool to room temperature, then run a large metal spatula under the tart to loosen the bottom, and slide the tart off onto a serving plate.
  11. Before serving, heat the jelly in a small pan until it melts. With the back of a spoon, rub the jelly through a fine sieve into a small bowl.
  12. Then, with a pastry brush, glaze the surface of the plums with the jelly while it is still warm. Set the tart aside to cool to room temperature but do not refrigerate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 572.8 Kcal (2398 kJ)
Calories from fat 242.21 Kcal
% Daily Value*
Total Fat 26.91g 41%
Cholesterol 127.64mg 43%
Sodium 847.63mg 35%
Potassium 463.71mg 10%
Total Carbs 75.57g 25%
Sugars 35.84g 143%
Dietary Fiber 6.36g 25%
Protein 9.94g 20%
Vitamin C 23.5mg 39%
Vitamin A 0.2mg 7%
Iron 2.7mg 15%
Calcium 139.2mg 14%
Amount Per 100 g
Calories 164.06 Kcal (687 kJ)
Calories from fat 69.37 Kcal
% Daily Value*
Total Fat 7.71g 41%
Cholesterol 36.56mg 43%
Sodium 242.77mg 35%
Potassium 132.81mg 10%
Total Carbs 21.64g 25%
Sugars 10.26g 143%
Dietary Fiber 1.82g 25%
Protein 2.85g 20%
Vitamin C 6.7mg 39%
Vitamin A 0.1mg 7%
Iron 0.8mg 15%
Calcium 39.9mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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