These tartlets are reminiscent of shortcakes. They were lovely with ice cream but whipped cream could be substituted.
Plum Tartlets
Ann Low 8/28/2014 21 comments
August month is almost coming to an end and I'm really running out of time, busy making mooncakes lol! But after seeing the Plum Tartlets post in Zoe's blog, I told myself that I too must make this Plum Tartlet. I love the buttery crumbly base and the caramelized brown sugar did wonders to the sour plums that I bought. This recipe yields 6 small tartlets and they can be ready in about 30 minutes. Really perfect for an afternoon tea.
Ingredients:
150g Plain flour
1/2 tsp Baking powder
1/8 tsp Salt
125 g Unsalted butter, at room temperature
1 large Egg (70g)
40g Caster sugar
1/2 tsp Vanilla extract
grated lemon zest from 1 lemon
4-5 Fresh small plums, pitted and sliced
2 tbsp Brown sugar
icing sugar for dusting
Method:
Preheat the oven to 170 degree C (340 F). Lightly butter 6 cups of a muffin tin and line each base with a circle of baking paper.
Sift flour, baking powder and salt together in a bowl, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until pale and fluffy, about 2 mins. Add the egg yolk, sugar, vanilla extract and lemon zest and continue to beat until the mixture is light in colour. In a separate mixing bowl, combine flour, baking powder and salt.
Reduce the speed to low and add sifted flour mixture in thirds, mixing just until incorporated; careful not to over mix.
Divide the dough evenly among muffin cups. Place plum slices in each cup, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with brown sugar.
Bake for 30-35 minutes, until the tartlets look set and the tops are bubbly and caramelized to a golden brown. Dust with icing sugar and serve.
These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.
Plum Tartlets
Ann Low 8/28/2014 21 comments
August month is almost coming to an end and I'm really running out of time, busy making mooncakes lol! But after seeing the Plum Tartlets post in Zoe's blog, I told myself that I too must make this Plum Tartlet. I love the buttery crumbly base and the caramelized brown sugar did wonders to the sour plums that I bought. This recipe yields 6 small tartlets and they can be ready in about 30 minutes. Really perfect for an afternoon tea.
Ingredients:
150g Plain flour
1/2 tsp Baking powder
1/8 tsp Salt
125 g Unsalted butter, at room temperature
1 large Egg (70g)
40g Caster sugar
1/2 tsp Vanilla extract
grated lemon zest from 1 lemon
4-5 Fresh small plums, pitted and sliced
2 tbsp Brown sugar
icing sugar for dusting
Method:
Preheat the oven to 170 degree C (340 F). Lightly butter 6 cups of a muffin tin and line each base with a circle of baking paper.
Sift flour, baking powder and salt together in a bowl, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until pale and fluffy, about 2 mins. Add the egg yolk, sugar, vanilla extract and lemon zest and continue to beat until the mixture is light in colour. In a separate mixing bowl, combine flour, baking powder and salt.
Reduce the speed to low and add sifted flour mixture in thirds, mixing just until incorporated; careful not to over mix.
Divide the dough evenly among muffin cups. Place plum slices in each cup, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with brown sugar.
Bake for 30-35 minutes, until the tartlets look set and the tops are bubbly and caramelized to a golden brown. Dust with icing sugar and serve.
These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.
