Five-Spice Plum Tartlets

Baking, Cook, Dessert, In Season, Recipes, Summer

Five Spice Plum TartletsIn these intense little tartlets, Chinese five-spice infuses ripe plums, and fresh ginger adds a peppery heat. Leave the puff pastry squares untrimmed to create a modern look to these sweet-and-sour tarts.

 

Five-Spice Plum Tartlets

 

1-inch (2.5-cm) piece fresh ginger, peeled and grated

3 Tbs. unsalted butter

4 Tbs. (2 oz./60 g) sugar

1 Tbs. all-purpose flour

Pinch of kosher salt

1 tsp. Chinese five-spice powder

4 plums, pitted and cut into 1⁄2-inch (12-mm) cubes

1/2 lime

1/2 sheet frozen puff pastry (about 1/2 lb./250 g), thawed

 

In a small bowl, stir together the ginger, butter, 3 Tbs. of the sugar, the flour and the salt.
In another bowl, mix together the remaining 1 Tbs. sugar and the five-spice powder. Add the plums, squeeze the juice from the lime half over the plums and toss together.

 

Place the puff pastry on a lightly floured work surface and sprinkle with flour. Roll into a 12-by-8-inch (30-by-20-cm) rectangle about 1⁄8 inch (3 mm) thick. Cut the rectangle in half lengthwise, then cut each half crosswise into thirds; you should have six 4-inch (10-cm) squares. Brush off any excess flour from the dough. Prick the dough squares all over with a fork, then fit the squares into six 3-inch (7.5-cm) tartlet pans, pressing the pastry into the bottom and up the sides.

 

Spread about 1 1/2 tsp. of the ginger-butter mixture over the bottom of each tartlet, then top with the plums. Refrigerate the tartlets on a baking sheet for 30 minutes.

 

Preheat the oven to 400°F (200°C). Bake the tartlets on the baking sheet for 10 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking until the tartlets are puffed and browned around the edges, about 10 minutes. Let cool completely on wire rack, then serve. Serves 6.

 

Williams-Sonoma Dessert of The Day Cookbook

Find more mouthwatering ways to end a meal in our cookbook Dessert of the Day, by Kim Laidlaw.

 

 

 

 

 

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