Plum Rosette Tarts Recipes

PLUM ROSETTE TARTS

Steps:

• Preheat oven to 400°F. In a food processor combine the first four ingredients (through salt). Pulse until mixed. With processor running, slowly add milk until mixture starts to cling together and is slightly moistened. Divide mixture into four portions. Press portions onto the bottom and up sides of four 4-inch tart pans. Place tart pans on a baking sheet. Bake 8 minutes. Remove crusts from oven and reduce oven temperature to 350°F.
• For plum sauce, in a small blender or food processor combine 1 cup of the sliced plums, 4 Tbsp. of the maple syrup, and the next four ingredients (through cinnamon). Cover and blend until smooth. Set aside 3 Tbsp. of the sauce.
• Divide the remaining plum sauce among the tart crusts, spreading evenly. Arrange the remaining sliced plums in concentric circles over sauce. Stir together the reserved plum sauce and the remaining 1 Tbsp. maple syrup. Brush sauce mixture over plums.
• Bake 25 minutes or until filling is bubbly around edges and plums are tender. Cool on a wire rack. Before serving, sprinkle with pomegranate seeds, if desired.

PLUM TARTS

Steps:

• Make dough:
• Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add yolks and process just until incorporated and mixture begins to clump.
• Turn mixture out onto a work surface and divide into 4 portions. Smear each portion once with heel of your hand in a forward motion to help distribute fat. Gather together 2 portions of dough and form into a ball; make another ball with other 2 portions.
• Pat out each ball of dough with floured fingertips into a tart pan, in an even 1/4-inch layer on bottom and up sides (about 1/8 inch above rim). Chill 30 minutes, or until firm.
• Make filling while shells chill:
• Stir together sugar and cornstarch in a large bowl. Add plums and lemon juice and toss to coat. Let stand, stirring occasionally, 30 minutes, or until juicy.
• Assemble and bake tarts:
• Preheat oven to 425°F.
• Arrange plum halves, skin sides down, in tart shells, overlapping in a rosette pattern (see photo, opposite). Halve any remaining plums lengthwise and randomly tuck in between plum halves in tarts. Pour all juices from bowl over plums.
• Bake tarts in middle of oven 15 minutes, then reduce temperature to 375°F. Cover tarts loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40 to 50 minutes more. Brush warm juices in tart over plums. (Juices will continue to thicken as tarts cool.) Cool tarts completely in pans on a rack.