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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Sugar:
Preheat oven to 250F . Combine sugars, mixing well to integrate them
evenly. Spread the mixture on a baking sheet and dry it in the oven for
about 1 hour. Transfer to a blender and process to a fine powder. Set
aside.
Assembly:
Preheat oven to 350F . Roll the pastry dough to a free-form triangle
about 1/4 inch thick. Using a 3 3/4 inch round cutter, cut out 8 circles.
Reroll the dough if necessary to get enough circles. Carefully transfer
the circles to an ungreased baking sheet. Prick them all over with a fork.
Fan the plum slices on the pastry rounds. Sprinkle each with a generous
layer of brulee sugar. Bake for about 10 minutes. Remove from the oven
but do not turn off the heat. Sprinkle more sugar over the plums and dot
each tart with butter. Bake for 10 to 15 minutes longer. Sprinkle with
more sugar as soon as they are removed from the oven. Serve hot or warm,
with scoops of ice cream.
variation:
use cinnamon ice cream
Contributor: 12 Season cookbook p 83
| Ingredients:
1 brulee sugar
16 Tablespoon(s) light brown sugar
1/2 Cup(s) granulated sugar
1 Package(s) puff pastry dough
8 black plums, peeled, pitted; sliced into 1/4in wedges
4 Tablespoon(s) butter; cut into small pcs |
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