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Ingredients
- 1/2 c. Cream cheese, cool, cut in chunks
- 1/2 c. Butter, cool, cut into chunks
- 1/2 c. Flour
- 4 x Elephant heart plums, skins removed and pitted
- 3 Tbsp. Granulated sugar
- 1/8 tsp Grnd cinnamon
- 1/4 c. Creme fraiche
- 1 x Egg, beaten
- Â Â Confectioners' sugar, for dusting
- 1/4 c. Simple syrup, (equal parts hot water and sugar heated till the sugar is dissolved)
- 1/4 c. Freshly squeezed lemon juice
- 2 tsp Rosemary leaves
- 1Â 1/2 c. Mascarpone cream
- 1/2 c. Heavy cream
- 1/3 c. Maple syrup
Directions
- Make the tart shells: In a medium bowl, combine the cream cheese, butter, and flour till it just comes together. (There should still be streaks of cream cheese.) Remove the dough from the bowl, pat into a disc, cover with plastic wrap, and chill for at least 1 hour. Roll out the dough into 1/8-inch thickness and cut into 6 (3-inch circles). Chill on a parchment-lined sheet pan for 15 min.
- Make the filling: Dice 2 of the plums and toss together with 2 Tbsp. of the granulated sugar, the cinnamon, and creme fraiche.
- Assemble the tarts: Brush the dough lightly with the beaten egg and spoon a generous Tbsp. of the filling in the center of each circle. Lift up the edges of the tart and healthy pinch 3 points of the tart about halfway to the filling to create the sides of the crust. Chill for 30 min. Brush the edges of the crust with egg and sprinkle lightly with the remaining 1 Tbsp. granulated sugar. Healthy pinch the dough again to make sure it is tightly sealed and freeze for 10 min. Remove the tarts from the freezer and immediately bake at 350 degrees for 20 to 25 min, or possibly till golden. Let cold slightly and dust with confectioners' sugar.
- Make the compote: Dice the remaining 2 plums and toss with simple syrup, lemon juice, and rosemary. Hot over medium heat for 2 to 3 min, till the plums are tender.
- Make the Maple Mascarpone Cream: Whip the Mascarpone and heavy cream together till medium stiff peaks form. Add in the maple syrup and whisk together till smooth.
- Plate the tarts: Place 1 spoonful of plum compote in the center of each plate. Place a tart in the center of each plate and spoon some of the Maple Mascarpone Cream around the tart.
- Yield: 6 tarts
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