Plum Tartlets

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This is the 1^st time I’m baking tartlets. Not knowing how its’ texture till I taste it. Like Zoe mentioned these are cake-like tartlets with outer rims of pastry-like texture with their insides being simply buttery and sandy. And I love it! It is a lot easy to bake without the crust. Can’t wait to bake these tartlets again.

Recipe adapted from Zoe, Bake for Happy Kids

(Recipe from the book, Back in the Day Bakery)

Makes 6 tarts

Ingredients:

(A)

125g unsalted butter, at room temperature

1 large egg yolk

40g caster sugar

½ teaspoon vanilla extract

lemon zest from 1 lemon

(B)

150g all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon ground cardamom (replace with cinnamon)

1/8 teaspoon salt

(C)

2 plums, pitted and sliced (fresh or frozen)

2 tablespoons brown sugar

icing sugar for dusting (omit)

Method:

1. In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until pale and fluffy. Add the egg yolk, sugar, vanilla, and lemon zest and continue to beat until the mixture is light in colour.

2. In a separate mixing bowl, combine flour, baking powder, cardamom and salt. Reduce the speed to low and add sifted flour mixture in thirds, mixing just until incorporated; be careful not to overmix.

3. Divide the dough evenly among muffin cups lined with cupcake paper. Place plum slices in each cup, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with brown sugar.

4. Bake in preheated oven at 170C for 30-35 minutes, until the tartlets look set and the tops are bubbly and caramelized to a golden brown. Dust with icing sugar and serve.

These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.

I'm linking this post to Bake Along hosted by Zoe from Bake for Happy Kids, Lena from Frozen Wings and Joyce from Kitchen Flavours.

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For those who resident in Kuching area interested to place order, please inbox me at vivianagpang@hotmail.com