Thursday, August 21, 2014
The idea of baking these plum tartlets comes from Joyce, my baking buddy whom i know who has always enjoy making tarts. Just the thought of making tarts already made me a lazy person...haha....you know , making that crust pastry thing...but making one once in a blue moon is still very fine with me :)
I was very delighted when i read the recipe that these tartlets comes without crust. Yay! no waiting time and no messy work. The instructions given for making these tarts are almost like how we make the batter for the cake. Infact in the book , it says that these tarts will be the cakiest tart that you and me will ever eat, and it is almost a cake-like kind of texture. Oh well, i did not really get a cake like texture, i am not sure if the juices that had released during baking had affected the texture, mine turned out to be more towards tart like, but softer and also crumbly. I wasnt disappointed. ..at times food can still be nice even though it did not turn out the way we expected them to be ..but i agree with the author that it is best served warm with some ice cream. Unfortunately, i have none of it at home :)
Recipe ( from Back in the Day Bakery Cookbook , pg 133)
half of the original recipe
made in three 4 inch ramekins / 4 inch springform loose bottom pan
1 cup plain flour
1/2 tsp baking powder
1/4 tsp ground cardamon ( omitted )
1/8 tsp fine sea salt
115 gm unsalted butter, room temperature
1 large egg yolk
1/2 tsp vanilla extract
1/2 tsp grated lemon zest ( i did not put this )
3 plums, pitted and sliced ( pat them dry on paper towels )
1/4 cup turbinado sugar ( omitted )
confectioner's sugar for dusting
ice cream for serving ( optional )
Position a rack in the lower third of the oven and preheat oven to 350F/180C. Lightly butter the ramekins and place them on a baking sheet.
In a medium mixing bowl, whisk together the flour, baking powder, cardamon and salt, set aside.
Using a handheld mixer, cream the butter on medium high speed until pale and fluffy, about 2 minutes. Add the egg yolk, granulated sugar, vanilla and lemon zest and continue to beat until the mixture is light in colour. Reduce the speed to low and add the flour mixture in batches, mixing just until incorporated, not to overmix.
Divide the dough evenly among the ramekins. Fan plum slices in each ramekin, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with turbinado sugar.
Bake for 25-30mins until the tartlets look set and the tops are bubbly and caramelised to a golden brown. ( i did not sprinkle the top with sugar, i baked till the tartlets look set ) These are best served warm, or refrigerated for up to 3 days. Serve the tarts with a light dusting of confecioner's sugar and a scoop of your favourite ice cream, if desired.
Here i am baking along these plum tartlets with Joyce and Zoe, the linky will start from today up till aug30, 2014. All are welcomed to join us!
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