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Monday, August 25, 2014

Plum Tartlets

 
Plum Tartlets

I don't usually eat tarts or tartlets because I don't fancy the crumbly, sandy crust texture. Unfortunately (I mean it! :P), Bake-along #67's menu is 'Plum Tartlets', so I use this as an "excuse" to bake my first tarts after avoiding them for so many years.

I decide to use good creamery butter to bake these tartlets so that I don't get that oily margarine residue aftertaste in my mouth. Hopefully, this recipe will save me from my childhood's bad tart memories.
 

Ingredients:
(Recipe adapted from here and Joyce from Kitchen Flavours)

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cardamom (I bought fresh cardamom and ground into powder)
1/4 teaspoon fine salt
227g unsalted butter, room temperature
2 large egg yolks
1/2 cup molasses sugar
1 teaspoon vanilla essence
6 plums, pitted and sliced
Demerara sugar for sprinkling


How to:

1. Preheat oven to 170°C. Lightly oil a 12-hole muffin pan or two 6-hole muffin pans.

2. In a medium mixing bowl, whisk together flour, baking powder, ground cardamom, and salt; set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium-high speed until pale and fluffy. Add egg yolks, molasses sugar, and vanilla essence; continue to beat until the mixture is light in color. Reduce speed to low and add flour mixture in thirds, mixing just until incorporated; be careful not to over-mix.

4. Divide the dough evenly among the muffin holes. Decorate with plum slices in each hole, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with demerara sugar.

5. Bake for 25 to 30 minutes, until the tartlets look set and the tops are bubbly and caramelized to a golden brown.

Before going into the oven.

Close-ups. See those lovely demerara sugar granules?

Baked until the tarts are caramelized to a golden brown.

Best served warm.

Time to indulge!

Eat them just like that or serve with your favorite yogurt, ice-cream or coffee/tea. Next round, I might substitute plums with peaches.



I'm linking this post to the event, Bake-Along #67: Theme - Plum Tartlets organized by Joyce from Kitchen Flavours, Lena from Frozen Wings, and Zoe from Bake for Happy Kids.


10 comments:

  1. Hi Joyce,
    A great idea to bake these in muffin pans!
    These tartlets indeed have crumbly crust, but at the same time, is moist and buttery. I hope that you have enjoyed these as much as we did. :)
    Thank you for baking along with us, even though tartlets is not one of your favourite! :)

    ReplyDelete
    Replies
    1. Bake-along gives me the chance to come out from my comfort zone + a good ground to learn baking for a newbie like me! :D

      Delete
  2. Hi Joyce, These look great. I agree with you on the base texture, it's got to be right otherwise I don't enjoy them either.

    ReplyDelete
  3. i hope that these tarts did not give you a bad aftertaste..they shouldnt be.. . and you hv baked them very well too! nice to see you joining us again, joyce!

    ReplyDelete
  4. Hi Joyce,

    I hope this bake has changed your opinion of tarts. The use of right ingredients can make these tarts very delicious and I think that yours look really good :D

    Zoe

    ReplyDelete
    Replies
    1. Yep, yep, no more Buttercup brand "butter" for me (which I learned from my MIL that it's actually a mixture of butter and margarine). I'll use real butter like this time in my baking from now onwards. :D

      Delete
  5. Hi Joyce, your plum tartlets are nicely baked ! Glad that you like the buttery crumbly crust tarts. I'll try with peach too in my next bake ^-^

    ReplyDelete

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