🍽️ Classic Plum Tartlets

Name: Classic Plum Tartlets
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g wheat flour Type 1050; 100 g sugar; 200 g cold butter; 1 tsp cinnamon; 1 egg; red currant jelly; 500 ml whipping cream; 2 packets cream stabilizer; 2 packets bourbon vanilla sugar; 800 g red plums; 250 ml Marsala; 150 g sugar; 250 ml red grape juice; 20 g cornstarch; red currants (for garnish); 1 grapefruit (peeled and sliced thinly)

685 kcal · 30 min · 4 servings

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Ingredients

300 g wheat flour Type 1050
100 g sugar
200 g cold butter
1 tsp cinnamon
1 egg
red currant jelly
500 ml whipping cream
2 packets cream stabilizer
2 packets bourbon vanilla sugar
800 g red plums
250 ml Marsala
150 g sugar
250 ml red grape juice
20 g cornstarch
red currants (for garnish)
1 grapefruit (peeled and sliced thinly)

Instructions

1. Mix flour, sugar, cinnamon, butter, and egg to form a shortcrust pastry dough.
2. Shape the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes.
3. Lightly flour your work surface and roll out the dough thinly (about 3 millimeters).
4. Line a baking tray with baking paper.
5. Dip a round cookie cutter into flour and cut out many small round biscuits from the dough.
6. Place the biscuits on the prepared baking tray.
7. Preheat the oven to 200 to 220 degrees and bake the biscuits for about 10 minutes until golden brown.
8. Remove the biscuits from the oven and let them cool completely on a wire rack.
9. Wash the plums, pat them dry, halve them, and remove the stones.
10. Bring grape juice, Marsala, and sugar to a boil in a pot and let the mixture reduce over medium heat for about 3 minutes.
11. Dissolve cornstarch in a small amount of water and stir the solution into the boiling liquid using a whisk.
12. Wait until the liquid is thick, then add the plums and let them simmer for about 1 minute over low heat.
13. Remove the pot from the heat and let the plums and sauce cool completely.
14. Mix 2 to 3 tablespoons of redcurrant jelly with 2 tablespoons of water and bring the mixture to a boil briefly.
15. Brush one side of the cooled biscuits thinly with the warm jelly mixture.
16. Whip cream with cream stabilizer and vanilla sugar until stiff.
17. Prepare 16 biscuits with the jelly-coated side facing up.
18. Place 2 to 3 tablespoons of whipped cream in the center of each biscuit.
19. Take the cooled plums out one by one, let them drain briefly, and arrange them around the cream so they stick slightly to it.
20. Carefully place a second biscuit (with the jelly side facing up) on top of the construction.
21. Spread a little cream carefully over the top of the tartlet.
22. Serve the tartlets garnished with fresh redcurrants, sliced grapefruit, and some plum sauce.

Nutrition per serving

kcal: 685
Protein: 7 g · Fett/Fat: 38 g · Carbs: 78 g