Plum-Almond Tartlets
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 4 tablespoons almond paste, crumbled
- 4 plums, halved, pitted, cut into 1/4-inch-thick wedges
- 1 large egg, beaten to blend
- Raw sugar crystals
- Sliced almonds
- 2 large plums, 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 400F.
- 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.
pastry, almond paste, wedges, egg, sugar crystals, almonds, plum, butter, sugar, ground allspice, vanilla ice cream
Taken from www.epicurious.com/recipes/food/views/plum-almond-tartlets-360110 (may not work)