Damson Tartlets

Name: Damson Tartlets
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters confectioners sugar; 3 larges egg yolks; 591 milliliters all-purpose flour; 237 milliliters heavy cream; 1 teaspoons grated lemon zest; 454 grams damson plums or prune plums; 1 Tbsp sugar; 1 Turkish or 1/2 California bay leaf; 227 grams sticks cold unsalted butter, cut into 1/2-inch cubes; 1 vanilla bean, split lengthwise; 2 Tbsps white wine

You can never have too many hor d'oeuvre recipes, so give Damson Tartlets a try. One portion of this dish contains approximately 8g of protein, 49g of fat, and a total of 752 calories. This recipe serves 6. This recipe covers 13% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 4 hours. If you have wine, sugar, prune plums, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet.

Instructions

Pulse flour, butter, and confectioners sugar in a food processor until it resembles coarse meal.

Ingredients you will need

Powdered Sugar

Butter

All Purpose Flour

Equipment you will use

Food Processor

Add egg yolks and pulse just until a dough forms.

Ingredients you will need

Egg Yolk

Dough

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Bay Leaves

Plum

Sugar

Wine

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Powdered Sugar

Bay Leaves

Equipment you will use

Bowl

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.

Ingredients you will need

Dough

Preheat oven to 425°F with rack in middle.

Equipment you will use

Oven

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.

Ingredients you will need

Pasta Shells

Equipment you will use

Baking Pan

Oven

Transfer tartlet pans to a rack to cool completely, then remove shells from pans.

Ingredients you will need

Pasta Shells

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.

Ingredients you will need

Tartlet Shells

Vanilla Bean

Compote

Cream

Seeds

Sugar

Plum

Equipment you will use

Hand Mixer

Bowl

Serve topped with some of remaining compote (you will have a lot left over).

Ingredients you will need

Compote

• If you can't find damson or prune plums, substitute the slightly sweeter red or black plums and use 2 tablespoons lemon juice in place of wine (for greater acidity).• Four-inch fluted tartlet pans are available at Bridge Kitchenware (212-688-4220; bridgekitchenware.com).• Pastry can be frozen up to 1 month.• Compote keeps, covered and chilled, 2 weeks.

Ingredients you will need

Plum

Lemon Juice