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In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2.

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Soft butter to butter the tart pan; 9- inch cold unbaked tart shell* (If it's too cold to roll, let it sit at room temperature for 10+ minutes until it rolls easily.)4-5 large black ripe plums, pitted and cut into ¼-inch slices; 1-2 teaspoons granulated sugar, less if the plums are sweet/more if plums are tart; Crumble topping - see recipe in note below

Ina Garten's Plum Tart

Preheat the oven to 375 degrees F. For the fruit, in a large bowl, combine the plums, brown sugar, flour, and cassis. Pour the mixture into a 12 by 8-inch shallow baking dish. For the topping.

Easy Summer Plum Crumble Tart Blush Lane

Step 1. Place a rack in lower third of oven; preheat to 350°. Toss plums, lemon zest, lemon juice, cornstarch, ½ cup brown sugar, ½ tsp. salt, and ¼ tsp. cardamom in a large bowl; let sit.

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Once Upon a Plate Barefoot Contessa's Berry Crumble

Directions. Watch how to make this recipe. Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan and place it on a sheet pan. Place the plums, tapioca, creme de cassis, and 3/4.

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Make crumble: Blend flour, almond paste, sugar and salt in processor until almond paste is finely ground. Add butter and blend, using on/off turns, until coarse crumbs form. Transfer crumble to bowl; mix in almonds. Make filling: Combine all ingredients in medium bowl; toss to coat well. Assemble squares: Sprinkle 1/2 cup prepared crumble over.

Plums The plum tree in the garden normally has a couple of… Flickr

Ina uses Italian prune plums in a shortbread crust for a rustic fruit tart!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoveryp.

Pin on Food + Drink

Watch how to make this recipe. Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly. Press 1 1/2.

Barefoot in Seattle “Plum Raspberry Crumble” (Ina Garten’s) Angelnina

Preheat the oven to 350 degrees. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low.

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Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about ½-inch in size, some smaller. Step 3. Spread topping in one layer onto a rimmed baking sheet.

Ina Garten's Plum Tart Plum tart, Plum recipes, Crumble recipe

Raspberry Crumble Bars. Preheat the oven to 350 degrees. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. With the mixer on low, add the vanilla. Sift the flour and salt together and, with the mixer on low, slowly add to the butter mixture, mixing until it.

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Instructions. preheat oven to 350F. Lightly spray a 9 inch springform pan and line the bottom with a circle of parchment paper. Slice your plums into thin slices. You'll need enough to cover the top of your cake. Beat together the sugar, eggs, and extracts until light and smooth. Beat in the ricotta.

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In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly.

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Instructions. Preheat the oven to 400ºF / 200ºC. Have ready an 9-inch square or round tart pan with removable bottom. Core plums (see note below), cut in half and each half in thirds or fourths. Combine the flour, almonds, and sugar in a large bowl. Add the butter and the egg yolk.

FilePlum on tree.jpg Wikimedia Commons

Preheat the oven to 350 degrees. In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish. For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar.