Fresh Plum Tarts Recipe
Ingredients
Pastry for 1 Tart Pastry 2
1 1/2 cups Pastry Cream
1 1/2 cups pitted peeled purple plums (unsweetened canned plums may be substituted)
1/4 cup Peach Preserves
Directions
Preheat oven to 425 °F.
Roll out pastry, and cut into 12 5-inch rounds. (To do this, you'll have to reroll scraps.) Line a 12-cup muffin tin with pastry.
Prick bottom and sides with the tines of a fork, and bake on middle shelf of oven for 7 to 10 minutes, or until golden.
Cool thoroughly.
Place 3 tablespoons Pastry Cream into each cooled tart shell.
Top with 3 tablespoons plums.
In a small saucepan, melt Peach Preserves.
Roll out pastry, and cut into 12 5-inch rounds. (To do this, you'll have to reroll scraps.) Line a 12-cup muffin tin with pastry.
Prick bottom and sides with the tines of a fork, and bake on middle shelf of oven for 7 to 10 minutes, or until golden.
Cool thoroughly.
Place 3 tablespoons Pastry Cream into each cooled tart shell.
Top with 3 tablespoons plums.
In a small saucepan, melt Peach Preserves.
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