Three-Point Elephant Heart Plum Tarts With Rosemary Plum Compote And Maple Mascarpone Cream
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Flour3 tbsps
Granulated Sugar1 tsp
Ground Cinnamon1 cup
Creme Fraiche2 tsps
Rosemary Leaves1 cup
Heavy Cream1 cup
Maple SyrupDirections:
1
Make the tart shells: In a medium bowl, combine the cream cheese, butter, and flour until it just comes together
2
(There should still be streaks of cream cheese
3
) Remove the dough from the bowl, pat into a disc, cover with plastic wrap, and refrigerate for at least 1 hour
4
Roll out the dough into 1/8-inch thickness and cut into 6 (3-inch circles)
5
Refrigerate on a parchment-lined sheet pan for 15 minutes
6
Make the filling: Dice 2 of the plums and toss together with 2 tablespoons of the granulated sugar, the cinnamon, and creme fraiche
7
Assemble the tarts: Brush the dough lightly with the beaten egg and spoon a generous tablespoon of the filling in the center of each circle
8
Lift up the edges of the tart and pinch 3 points of the tart about halfway to the filling to form the sides of the crust
9
Refrigerate for 30 minutes
10
Brush the edges of the crust with egg and sprinkle lightly with the remaining 1 tablespoon granulated sugar
11
Pinch the dough again to make sure it is tightly sealed and freeze for 10 minutes
12
Remove the tarts from the freezer and immediately bake at 350 degrees for 20 to 25 minutes, or until golden brown
13
Let cool slightly and dust with confectioners' sugar
14
Make the compote: Dice the remaining 2 plums and toss with simple syrup, lemon juice, and rosemary
15
Warm over medium heat for 2 to 3 minutes, until the plums are tender
16
Make the Maple Mascarpone Cream: Whip the Mascarpone and heavy cream together until medium stiff peaks form
17
Add the maple syrup and whisk together until smooth
18
Plate the tarts: Place 1 spoonful of plum compote in the center of each plate
19
Place a tart in the center of each plate and spoon some of the Maple Mascarpone Cream around the tart