Three-point Elephant Heart Plum Tarts With Rosemary Plum
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cklive20, Pdate | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Cream cheese, cold cut in |
| chunks | ||
| 1/2 | c | Butter, cold cut into |
| chunks | ||
| 1/2 | c | Flour |
| 4 | Elephant heart plums, skins | |
| removed and | ||
| pitted | ||
| 3 | T | Granulated sugar |
| 1/8 | t | Ground cinnamon |
| 1/4 | c | Creme fraiche |
| 1 | Egg, beaten | |
| Confectioners' sugar, for | ||
| dusting | ||
| 1/4 | c | Simple syrup, equal parts |
| warm | ||
| water and sugar | ||
| heated until the | ||
| sugar is dissolved | ||
| 1/4 | c | Freshly squeezed lemon juice |
| 2 | t | Rosemary leaves |
| 1 1/2 | c | Mascarpone cream |
| 1/2 | c | Heavy cream |
| 1/3 | c | Maple syrup |
INSTRUCTIONS
Make the tart shells: In a medium bowl, combine the cream cheese, butter, and flour until it just comes together. (There should still be streaks of cream cheese.) Remove the dough from the bowl, pat into a disc, cover with plastic wrap, and refrigerate for at least 1 hour. Roll out the dough into 1/8-inch thickness and cut into 6 (3-inch circles). Refrigerate on a parchment-lined sheet pan for 15 minutes. Make the filling: Dice 2 of the plums and toss together with 2 tablespoons of the granulated sugar, the cinnamon, and creme fraiche. 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. 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. Refrigerate for 30 minutes. Brush the edges of the crust with egg and sprinkle lightly with the remaining 1 tablespoon granulated sugar. Pinch the dough again to make sure it is tightly sealed and freeze for 10 minutes. Remove the tarts from the freezer and immediately bake at 350 degrees for 20 to 25 minutes, or until golden brown. Let cool slightly and dust with confectioners' sugar. Make the compote: Dice the remaining 2 plums and toss with simple syrup, lemon juice, and rosemary. Warm over medium heat for 2 to 3 minutes, until the plums are tender. Make the Maple Mascarpone Cream: Whip the Mascarpone and heavy cream together until medium stiff peaks form. Add the maple syrup and whisk together until smooth. Plate the tarts: Place 1 spoonful of plum compote in the center of each plate. Place a tart in the center of each plate and spoon some of the Maple Mascarpone Cream around the tart. Yield: 6 tarts Converted by MC_Buster. Per serving: 2571 Calories (kcal); 199g Total Fat; (68% calories from fat); 26g Protein; 182g Carbohydrate; 779mg Cholesterol; 1419mg Sodium Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 38 1/2 Fat; 8 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9387 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1309
Calories From Fat: 588
Total Fat: 66.7g
Cholesterol: 402.5mg
Sodium: 158mg
Potassium: 585.8mg
Carbohydrates: 166.4g
Fiber: 2.2g
Sugar: 103.2g
Protein: 17g