Damson Tartlets Recipe

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Damson Tartlets
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Ingredients
12
Count
Nutrition
1932
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Make pastry dough: Pulse flour, butter, and confectioners sugar in a food processor until it resembles coarse meal. Add egg yolks and pulse just until a dough forms.
  2. Transfer dough to a lightly floured surface and divide in half. Form each half into a 4-inch square (about 1 inch thick) and wrap in plastic wrap. Freeze until solid, at least 2 hours.
  3. Make compote while pastry freezes: Bring whole plums, sugar, wine, and bay leaf to a simmer in a heavy medium saucepan over medium-low heat, covered, stirring occasionally until sugar has dissolved (be careful juices don't boil over). Reduce heat to low and simmer, covered, stirring occasionally, until plums fall apart, about 30 minutes. Transfer to a bowl and chill, uncovered, until cold, then cover. Discard pits and bay leaf, then add a little confectioners sugar to taste if desired.
  4. Bake pastry: Coarsely grate pastry from one frozen square into tartlet pans, dividing it evenly. (Reserve remaining dough for another use.) Press dough flakes into tartlet pans to line bottoms and sides evenly. Prick bottoms all over with a fork, then freeze tartlets until firm, at least 1 hour.
  5. Preheat oven to 425°F with rack in middle.
  6. Put tartlets in a shallow baking pan and put in oven. Turn oven temperature down to 400°F and bake until shells are golden all over, 15 to 18 minutes.
  7. Transfer tartlet pans to a rack to cool completely, then remove shells from pans.
  8. Make cream filling: Put cream in a large bowl, then scrape seeds from vanilla bean into cream. Beat in sugar and zest with an electric mixer until cream just holds stiff peaks. Fold in about 2 tablespoons plum compote, then divide cream among tartlet shells. Serve topped with some of remaining compote (you will have a lot left over).
  9. Cooks' notes: • If you can't find damson or prune plums, substitute the slightly sweeter red or black plums and use 2 tablespoons lemon juice in place of wine (for greater acidity). • Four-inch fluted tartlet pans are available at Bridge Kitchenware (212-688-4220; ). • Pastry can be frozen up to 1 month. • Compote keeps, covered and chilled, 2 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1932.38 Kcal (8090 kJ)
Calories from fat 1195.81 Kcal
% Daily Value*
Total Fat 132.87g 204%
Cholesterol 445.41mg 148%
Sodium 62.14mg 3%
Potassium 146.64mg 3%
Total Carbs 182.76g 61%
Sugars 140.69g 563%
Dietary Fiber 1.57g 6%
Protein 10.37g 21%
Vitamin C 0.2mg 0%
Vitamin A 1.5mg 50%
Iron 1mg 6%
Calcium 72.1mg 7%
Amount Per 100 g
Calories 477.21 Kcal (1998 kJ)
Calories from fat 295.31 Kcal
% Daily Value*
Total Fat 32.81g 204%
Cholesterol 109.99mg 148%
Sodium 15.35mg 3%
Potassium 36.21mg 3%
Total Carbs 45.13g 61%
Sugars 34.74g 563%
Dietary Fiber 0.39g 6%
Protein 2.56g 21%
Vitamin C 0.1mg 0%
Vitamin A 0.4mg 50%
Iron 0.3mg 6%
Calcium 17.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 49.4
    Points
  • 55
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Sugar,
  • High in Total Fat

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