Recipe: Plum Almond Tartlets
from Epicurious, referred to us by CSA member Julie Shanson
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
4 tablespoons almond paste, crumbled
4 plums (or pluots), halved, pitted, cut into 1/4-inch-thick wedges
1 large egg, beaten to blend - or soymilk
Raw sugar crystals
2 large plums (or pluots), coarsely grated
1/3 cup plum jam
1 tablespoon butter
1 tablespoon sugar
1/4 teaspoon ground allspice
Vanilla ice cream
Ingredient info: Almond paste is available at supermarkets and specialty foods stores.
Preheat oven to 400°F. Line rimmed baking sheet with parchment. Unfold pastry; cut into 4 squares. Set on sheet; pierce all over with fork. Sprinkle 1 tablespoon almond paste over each square, leaving 1/2-inch border. Place plum wedges atop pastry, leaving 1/2-inch border. Cut 1/2-inch slits around edges of tartlets. Brush edges with egg; sprinkle with raw sugar and almonds.
Bring grated plums, jam, butter, sugar, and allspice to boil in small saucepan, stirring often. Brush 1/2 tablespoon plum sauce over plums on tartlets. Bake tartlets until golden, about 20 minutes. Serve with ice cream and remaining plum sauce.
Do you have a favorite stone fruit recipe?
Share it with us!
If we publish it in the newsletter we will send you a free treat. Pictures to accompany are always appreciated.
Email us at firstname.lastname@example.org