Prune Plums come at the very end of Summer and are with us for only a short time. Full of the warm summer sun, they are excellent raw, but they are even better when baked, especially in this prune plum tartlets. Rustic and simple, this quetsch plum tart is flakey and its tender crust contains a rich and delicious spiced plum mixture, with hints of almond and hazelnut. When you take these European looking mini-tarts from the oven you’ll get a golden brown and crisp tart shell, with nicely caramelized plums.
Ingredients list for the dough (for 4 tartlets)
- 5 1/3 ounces (150g) all-purpose flour
- 2 1/2 ounces (75g) unsalted butter, diced
- 1 1/2 ounces (40g) ground hazelnuts
- 1 egg yolk
- 2 tbsp (3cl) water
Ingredients for the filling:
- 9 ounces (250g) plums
- 1 1/2 ounces (40g) almond powder
- Brown sugar
1. Preheat oven to 390°F (200°F).
2. Start with the dough: mix all ingredients together until it forms a ball. Let the dough rest in the refrigerator 30 minutes before using.
3. Grease and flour the tart pans. Roll out the dough (be careful the dough is fragile, spread it between two sheets of parchment paper so it does not stick to the work plan). Place the dough in the tart pans.
4. Sprinkle the tart crust with almond powder and brown sugar.
5. Wash the plums and cut them into wedges, then arrange them tightly. Add a little brown sugar and cinnamon over the fruit.
6. Bake for about 20 minutes at 390°F (200°C), until the crust is golden.
This recipe has been originally published on September 2012