Brown Sugar And Plum Mini Tarts Food

PLUM TART

Steps:

• Preheat the oven to 400 degrees F.
• Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolk. Mix, either by hand or with an electric mixer, until crumbly.
• Press 1 1/2 cups of the crumb mixture in an even layer into the bottom of a 9 1/2-inch springform or tart pan. Arrange the plums in the pan, skin side down, to form a flower pattern; begin at the outside and work your way in.
• Sprinkle the rest of the crumb mixture evenly over the plums. Bake the tart for 40 to 50 minutes, or until it's lightly browned and the plum juices are bubbling. Remove from the oven and cool for 10 minutes. Remove from the pan and transfer the tart to a flat plate. Serve warm or at room temperature.

MINI PLUM TARTS

Steps:

• Preheat the oven to 200 Degrees C (400F).Set the frozen pastry aside to thaw. Do not allow it to become too soft. Return it to the fridge to keep cool if necessary.
• In a medium-sized bowl, place the cream cheese, icing/powdered sugar, lemon zest and vanilla extract. Using hand-held electric beaters or a stand mixer, beat until smooth and creamy. Set aside.
• Halve the plums and remove the stone.Using a sharp knife, cut each plum half in thin slices about ½ cm (1/8"). Set aside.
• Use a 7cm (2 ½") round cookie cutter to cut 9 circles out of each sheet of pastry.
• Using a smaller cookie cutter, mark a circle about 1cm (¼") in from the edges of the pastry circles.
• Use a fork to prick the pastry inside the smaller circle.
• Dab about a teaspoon of the cream cheese mixture in the centre. Spread the filling inside the smaller circle of each pastry.
• Arrange the slices of plum on top of the cream cheese mixture.
• Brush the edges of the pastries with the beaten egg. Sprinkle the edges of each pastry with about a half teaspoon of demerara sugar.
• Bake in the preheated oven for 10-15 minutes or until the edges of the pastry are a lovely golden brown.
• Gently lift the pastries onto a cooling rack.Allow the pastry to cool a few minutes before serving. The plum will be very hot.The pastries are lovely served warm with our Vanilla Ice Cream.

BROWN SUGAR PLUM TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll pastry out onto a flat work surface. Line a tart tin with the pastry.
• Bake in the preheated oven for 15 minutes. Leave oven on.
• Sprinkle semolina evenly over the pastry. Place plum halves on top in a circular pattern. Sprinkle brown sugar over plums.
• Return tart to the oven and bake until plums are tender and pastry is golden, about 30 minutes. Serve warm or cold.

MINI FRUIT TARTS

Steps:

• Preheat the oven to 375 degrees F.
• Place the tart shells on a rimmed baking sheet. Prick the bottoms and sides of the dough with a fork. Bake on the bottom rack until the dough is golden brown and cooked through, 12 to 14 minutes. Remove from the oven. Let the tart shells cool completely on a wire rack.
• Meanwhile, make the pastry cream. Whisk together the egg yolks, sugar and cornstarch in a medium bowl. Heat the milk in a medium saucepan until bubbles form around the edges. Gradually add the milk to the egg mixture, whisking constantly. Return the mixture to the saucepan. Stir in the sherry. Cook over low heat, whisking constantly, until the mixture thickens and coats the back of a wooden spoon. Stir in the butter and vanilla and let cool completely.
• Spoon the cooled custard into the tart shells. Top with the fruit. Heat the apricot jelly in a saucepan or the microwave until melted. Brush the jelly onto the fruit. Let stand until set.

PLUM PIE

Steps:

• In a small bowl, combine brown sugar and crumbs. Line a 9-in. pie pan with bottom crust; sprinkle with brown sugar mixture and pack gently. Cover with plums. Combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over plums., Roll out remaining pastry to fit top of pie. Make small cuts or slits in top crust; place over plums. Seal and flute edges. Sprinkle with cinnamon-sugar. Bake at 400° for 30 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown.