kosher dessert recipes, kosher pareve recipes, mothers day recipes, shavuot recipes and ideas

Plum Nectarine Tart on Crispy Phyllo Dough with Sugar Almond Sprinkles

3 Comments 06 May 2013

Share |

 Don’t miss a single recipe! 

p.s. CLICK HERE to get all the newest table setting ideas and easy healthy recipes once a week to your inbox!

 

Dear Hostesses,

This week I was inspired by a Martha Stewart dessert entitled striped plum tart. I decided to recreate a lighter tart version using phyllo dough instead of puff pastry. I also omitted the heavy cream that she whipped up as a base for the tart so that it would be healthier and pareve after a hearty meat Shabbat meal. I recommend baking and serving within 2-3 hours, because, even though I picked at the leftover tart on Shabbat day, it really was kind of soggy and its the kind of dessert that only if you made it and remember how good it was at the moment that you served it, you will be one of the few who munch on the mushy leftovers.

Remember to use plums and nectarines that are ripe but not too soft, or you will have a hard time arranging them prettily on your phyllo dough.

You can also omit the almonds if you have nut allergy concerns, or if you are just not in the mood for that flavor. If you choose to omit the sugar topping, I think it would turn out delicious also!

Enjoy! Marlene

Plum Nectarine Tart with Sugar Almond Sprinkles:

Ingredients

  • 1/2 cup whole toasted almonds
  • 1/4 cup sugar
  • 1 box phyllo dough in strips- available at Wegmans
  • 4 red or black plums- sliced off the pit into 4 wedges and placed onto your cutting board, and sliced into thin crescents
  • 4 white or yellow nectarines –  sliced off the pit into 4 wedges and placed onto your cutting board, and sliced into thin crescents
  • 1/2 cup strawberry clear (no strawberry pieces) jam mixed with some instant hot water to thin.

Directions

  1. Pulse toasted almonds and sugar, in a food processor until ground to a fine meal.
  2. Spray a cookie sheet with pareve butter flavored Pam. Defrost your phyllo dough at room temperature (don’t try to unfold it until its defrosted or it will crack) and lay about 10 sheets of 12 x 10 inch piece phyllo dough onto that surface. (The size should fit your platter.)
  3. Preheat oven to 375 degrees.  Sprinkle almond mixture evenly over the entire phyllo rectangle. Lay alternate rows of nectarine and plum slices.
  4.  Brush with thinned strawberry jam and sprinkle with crunchy almond topping. bake for about 1/2 hour or until done. Don’t use parchment paper (as I did) because the jelly will stick right onto it and your guests will end up with parchment paper in between their teeth! Serve warm. Don’t miss a single recipe! 

    p.s. CLICK HERE to get all the newest table setting ideas and easy healthy recipes once a week to your inbox!

 

Enhanced by Zemanta
Related Posts Plugin for WordPress, Blogger...

Your Comments

3 Comments so far

  1. Jamie Geller says:

    This looks amazing!!!

  2. Mari says:

    Looks great! I am having trouble saving recipes on your site.thanks

  3. This looks tasty! I love plums but hardly think to bake with them.


Share your view

Post a comment

NEW RECIPES on INSTAGRAM!

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2014The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®

wp_footer()