Plum mini tarts

October 30th, 2011 Comments Off on Plum mini tarts

All plums have a certain characteristics in common with smooth, richly deep purple coloured skins and a hard central stone.

The cloudy-dusty colour on their skin is something natural and doesn’t show a poor quality. It is said to have come originally from Mesopotamia.

They are in season until the end of October, so don’t miss to buy before it ends.

  • 1/2 cup extra virgin olive oil
  • 1/2 cup butter
  • 3/4 cup yogurt (Turkish type)
  • 2 1/2 cup flour
  • baking powder
  • a pinch of salt
  • 1 T sugar
  • Combine flour, baking powder, sugar and salt. Add butter, olive oil and process in short pulses until pea size crumbs form. While pulsing, add yogurt.

    Turn the dough out onto a lightly floured surface and shape it into a ball. Wrap and refrigerate for an hour. 

    Roll out the pastry and line 12 deep patty tins or flan tins.

    Prick the bases and bake in a pre heated oven at  175° C for 15 minutes or until the pastry is golden brown and crisp. Cool.

    For the filling:                      

  • plum marmalade or stone and boil 1/2 kg prunes with 1/2 water until the plums are tender. It is done when it has thickened, but is still slightly liquid. It thickens as it cools. Add 3 T sugar.
  • 1 cup Ricotta cheese or any kind of fresh creamy cheese i.e. fresh curd(mix with 3 T sugar)
  • Fill each pastry case with Ricotta cheese and smooth.

    Garnish with plum marmalade.

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