OH the lowly plum! Overshadowed by its little sister the grape and its cousin the mighty apple.
The only time I have eaten plums in my life has been in the form of a german plum streusel cake baked by my Oma. And i’m fairly certain I picked out most of the plums. But hey, they are pretty delicious! Buttery and sweet, they pair perfectly with a crispy pastry and brown sugar sweetness.
Visiting with my Oma last week inspired me to create a treat that would remind us all over her staple plum squares. As her mobility in the kitchen has declined, her craving for old favorites still comes back in waves. It was a pleasure to bring her a taste of her past cooking conquests that had inspired me so much growing up.
These mini tarts would be equally as delicious with pure sliced apple, if thats your cup of tea. I think I might try that next!
Mini Brown Sugar Plum Tarts Recipe (Makes about 6)
- 2 cups small Italian/German plums, roughly chopped
- 1 small apple, finely chopped
- 3 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
- teaspoon flour
- 1 1/4 cup white flour
- 1 stick of butter/half cup
- 2 teaspoons brown sugar
- pinch salt
- 4 tablespoons cold water
- 1 egg (for egg wash)
- Prepare pastry– whisk flour sugar and salt together. Grate butter in (with cheese grater) or finely chop butter by hand and sprinkle in flour mixture
- Using your hands, massage butter and flour together until mixture forms corse crumbs.
- One teaspoon at a time, add in cold water, massaging into dough with hands until it forms a ball.
- Wrap up dough ball and refrigerate for atleast an hour.
- Prepare filling– combine chopped apple and plums in a medium bowl, with sugar, flour, cinnamon, and vanilla until coated.
- Set filling aside until dough is ready.
- Prepare oven to 390 degrees Fahrenheit.
- Roll out dough onto a floured surface into a very thin sheet.
- Using a knife or a large bowl cut out (I just made rough circles with my knife) make 6 pastry circles. You might have to re roll out mini circles before you add the filling in because they shrink back.
- Place pastry circles on very greased baking sheets, or even better, parchment paper.
- Evenly distribute plum/apple filling into the center of each circle, leaving lots of space on the outside of each circle
- Fold the pastry over onto the plum filling, leaving a gap in the middle with just plums.
- Use your fingers to pinch the pastry into folds. (this part involves a little improvisation)
- Egg wash: using a pastry brush or your fingers, lightly cover all pastry with beaten egg wash. Sprinkle with white sugar.
- Place in oven, for 17-20 minutes, until tops of pastry are nicely golden brown.