Thursday, August 28, 2014

Plum Tartlets

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This is the 1st 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

125g unsalted butter, at room temperature

1 large egg yolk
40g caster sugar
½ teaspoon vanilla extract
lemon zest from 1 lemon

150g all-purpose flour

1/2 teaspoon baking powder
1/4 teaspoon ground cardamom (replace with cinnamon)
1/8 teaspoon salt

2 plums, pitted and sliced (fresh or frozen)

2 tablespoons brown sugar
icing sugar for dusting (omit)

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.


For those who resident in Kuching area interested to place order, please inbox me at


  1. Hi Vivian,
    I'm glad that you have enjoyed these tartlets. I like the buttery crumbly crumbs too!
    Thanks for linking to Bake-Along!

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  2. looks delicious!!! Thanks for share it Hugs from Spain

  3. i am happy baking these tartlets too especially when no crust needed to be done :D thx for baking these plum tartlets with us as i know you are now a lot more busier...:))

  4. Hi Vivian,

    Happy to bake along with you! Happy to hear that you like these tartlets too! I have to say that this is the easy tart that I have made so far. No need to roll pastry and blind baking... super easy, isn't it?


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