DAMSON TARTLETS
Provided by Oliver Rowe
Categories Milk/Cream Food Processor Mixer Dairy Egg Fruit Dessert Bake Plum Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Make pastry dough:
- Pulse flour, butter, and confectioners sugar in a food processor until it resembles coarse meal. Add egg yolks and pulse just until a dough forms.
- Transfer dough to a lightly floured surface and divide in half. Form each half into a 4-inch square (about 1 inch thick) and wrap in plastic wrap. Freeze until solid, at least 2 hours.
- Make compote while pastry freezes:
- Bring whole plums, sugar, wine, and bay leaf to a simmer in a heavy medium saucepan over medium-low heat, covered, stirring occasionally until sugar has dissolved (be careful juices don't boil over). Reduce heat to low and simmer, covered, stirring occasionally, until plums fall apart, about 30 minutes. Transfer to a bowl and chill, uncovered, until cold, then cover. Discard pits and bay leaf, then add a little confectioners sugar to taste if desired.
- Bake pastry:
- Coarsely grate pastry from one frozen square into tartlet pans, dividing it evenly. (Reserve remaining dough for another use.) Press dough flakes into tartlet pans to line bottoms and sides evenly. Prick bottoms all over with a fork, then freeze tartlets until firm, at least 1 hour.
- Preheat oven to 425°F with rack in middle.
- Put tartlets in a shallow baking pan and put in oven. Turn oven temperature down to 400°F and bake until shells are golden all over, 15 to 18 minutes.
- Transfer tartlet pans to a rack to cool completely, then remove shells from pans.
- Make cream filling:
- Put cream in a large bowl, then scrape seeds from vanilla bean into cream. Beat in sugar and zest with an electric mixer until cream just holds stiff peaks. Fold in about 2 tablespoons plum compote, then divide cream among tartlet shells. Serve topped with some of remaining compote (you will have a lot left over).
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Creamy Lauhrah
[email protected]I made these tartlets for my family and they loved them! The pastry was flaky and the filling was sweet and tangy. I'll definitely be making these again.
M.Arslan
[email protected]These tartlets were delicious, but I found the filling to be a bit runny. I think I'll try using less damson jam next time.
Cameron red
[email protected]I had some trouble getting the pastry to come together. I ended up adding a little more water, but it still turned out a bit dry. I'm not sure what I did wrong.
unique noris
[email protected]These tartlets were a bit more work than I expected, but they were worth it. The end result was stunning and delicious. I'm so glad I tried this recipe!
Computer Bazar
[email protected]I'm not a huge fan of damson, but these tartlets were surprisingly good. The pastry was flaky and the filling was sweet and tangy. I'll definitely be making these again.
Zaib Bdj
[email protected]These tartlets were a bit too sweet for me, but my kids loved them. I think I'll try using less sugar next time.
Khan SKHAWAT ALI Naz
[email protected]I made these tartlets for my family and they loved them! The pastry was flaky and the filling was sweet and tangy. I'll definitely be making these again.
Carmen Dinkins
[email protected]These tartlets were delicious, but I found the filling to be a bit runny. I think I'll try using less damson jam next time.
Samir Majhi
[email protected]I had some trouble getting the pastry to come together. I ended up adding a little more water, but it still turned out a bit dry. I'm not sure what I did wrong.
Margaret Tidwell
[email protected]These tartlets were a bit too tart for me, but my husband loved them. I think I'll try using less damson jam next time.
B Shores
[email protected]I've made these tartlets several times now and they're always a hit. They're the perfect dessert for a special occasion or a simple weeknight treat.
Harrison Okechukwu
[email protected]These tartlets were a bit more work than I expected, but they were worth it. The end result was stunning and delicious. I'm so glad I tried this recipe!
simon maloma
[email protected]I made these tartlets for a bake sale and they were a huge success! Everyone loved them. The pastry was so flaky and the filling was perfectly balanced. I'm definitely going to be making these again.
Xhibit Ivan
[email protected]These tartlets were easy to make and turned out beautifully. I used fresh damsons from my garden, and the flavor was out of this world. I highly recommend this recipe!
Mijan Mia
[email protected]I'm not usually a fan of damson, but these tartlets were amazing! The pastry was perfectly crisp and the filling was sweet and tangy. I'll definitely be making these again.
Kelsey Boone
[email protected]These damson tartlets were a hit at my dinner party! The combination of sweet and tart was perfect, and the pastry was flaky and delicious. I'll definitely be making these again.