Mascarpone and Prune Tartlets Recipe

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Mascarpone and Prune Tartlets
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Ingredients
9
Count
Nutrition
282
Calories
Total time
240
Minutes
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Ingredients:

  • 10 pitted prunes (2 oz; sometimes called dried plums)
  • 1/4 cup armagnac
  • 1 cup mascarpone (from an 8 3/4-oz container)
  • 3 large egg yolks
  • 1/2 cup sugar
  • 1/2 tsp vanilla
  • 1/4 tsp salt

Directions:

  1. Bring prunes and Armagnac just to a simmer in a 1-quart saucepan, then let stand, covered, 1 hour.
  2. Roll out dough into a 15-inch round (about 1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin, lifting up dough occasionally and flouring surface as necessary to keep dough from sticking. Cut out 6 rounds with 5-inch cutter. Fit each round into a tartlet pan and trim edge. Chill tartlet shells 30 minutes.
  3. Put oven rack in middle position and preheat oven to 375°F.
  4. Drain prunes, reserving Armagnac in pan, and cut into roughly 1/4-inch pieces, then return to Armagnac. Let stand, stirring occasionally, until liquid is absorbed, about 10 minutes.
  5. Lightly prick bottoms of tartlet shells all over with a fork, then line with foil and fill with pie weights. Transfer to a baking sheet and bake until sides are set and edges are pale golden, about 20 minutes. Carefully remove foil and weights and bake shells until golden brown, 10 to 15 minutes more. Remove from oven and increase heat to 400°F.
  6. Meanwhile, stir together mascarpone, yolks, sugar, zest, vanilla, and salt.
  7. Spoon 1/4 cup mascarpone mixture into each warm tartlet shell, then divide prunes evenly among tartlets. Bake tartlets until custard is pale golden and slightly puffed, about 25 minutes. Transfer tartlets to a rack and cool 10 minutes, then remove from pans (if tartlets stick to pans, gently pry side of tartlets loose with tip of a paring knife) and cool completely, about 45 minutes.
  8. Cooks' notes: •Tartlets can be baked and cooled 1 day ahead, then chilled, loosely wrapped in foil. Recrisp in a 350°F oven until heated through, about 5 minutes, then cool on a rack 15 minutes. •This recipe can also be made using a single 9 1/2- by 1-inch fluted tart pan with a removable bottom. Bake as directed.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 281.94 Kcal (1180 kJ)
Calories from fat 182.21 Kcal
% Daily Value*
Total Fat 20.25g 31%
Cholesterol 128.88mg 43%
Sodium 149.39mg 6%
Potassium 115.75mg 2%
Total Carbs 17.03g 6%
Sugars 13.63g 55%
Dietary Fiber 0.28g 1%
Protein 5.41g 11%
Vitamin C 0.4mg 1%
Iron 0.8mg 4%
Calcium 62.1mg 6%
Amount Per 100 g
Calories 296.27 Kcal (1240 kJ)
Calories from fat 191.47 Kcal
% Daily Value*
Total Fat 21.27g 31%
Cholesterol 135.43mg 43%
Sodium 156.98mg 6%
Potassium 121.64mg 2%
Total Carbs 17.9g 6%
Sugars 14.32g 55%
Dietary Fiber 0.3g 1%
Protein 5.69g 11%
Vitamin C 0.4mg 1%
Iron 0.8mg 4%
Calcium 65.2mg 6%

* 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

  • 7.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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