Three-Point Elephant Heart Plum Tarts

September 12, 2000

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<Summ>

<Nam>

Three-point Elephant Heart Plum Tarts With Rosemary Plum Compote and Maple

Mascarpone Cream

</Nam></Summ>

<RcpE name= " Three-point Elephant Heart Plum Tarts With Rosemary Plum Compote and

Maple Mascarpone Cream " author= " Charlie Trotter,

CL#9387 " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

Three-point Elephant Heart Plum Tarts With Rosemary Plum Com

Recipe By :Charlie Trotter, CL#9387

Serving Size : 6 Preparation Time :3:00

Categories : Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

CREAM CHEESE DOUGH:

1/2 cup cream cheese -- cold, cut in chunks

1/2 cup butter -- cold, cut into chunk

1/2 cup flour

4 elephant heart plums -- skins removed and pi

3 tablespoons granulated sugar

1/8 teaspoon ground cinnamon

1/4 cup creme fraiche

1 egg -- beaten

confectioner's sugar -- for dusting

1/4 cup simple syrup (equal parts warm water and s

1/4 cup freshly squeezed lemon juice

2 teaspoons rosemary leaves

MAPLE MASCARPONE CREAM:

1 1/2 cup Mascarpone cream

1/2 cup heavy cream

1/3 cup maple syrup

Make the tart shells: In a medium bowl, combine the cream cheese, butter, and

flour until it just comes together. (There should

still be streaks of cream cheese.) Remove the dough from the bowl, pat into a

disc, cover with plastic wrap, and refrigerate for at

least 1 hour. Roll out the dough into 1/8-inch thickness and cut into 6 (3-inch

circles). Refrigerate on a parchment-lined sheet pan

for 15 minutes.

Make the filling: Dice 2 of the plums and toss together with 2 tablespoons of

the granulated sugar, the cinnamon, and creme fraiche.

Assemble the tarts: Brush the dough lightly with the beaten egg and spoon a

generous tablespoon of the filling in the center of each

circle. Lift up the edges of the tart and pinch 3 points of the tart about

halfway to the filling to form the sides of the crust.

Refrigerate for 30 minutes. Brush the edges of the crust with egg and sprinkle

lightly with the remaining 1 tablespoon granulated

sugar. Pinch the dough again to make sure it is tightly sealed and freeze for 10

minutes. Remove the tarts from the freezer and

immediately bake at 350 degrees for 20 to 25 minutes, or until golden brown. Let

cool slightly and dust with confectioners' sugar.

Make the compote: Dice the remaining 2 plums and toss with simple syrup, lemon

juice, and rosemary. Warm over medium heat for 2 to 3

minutes, until the plums are tender.

Make the Maple Mascarpone Cream: Whip the Mascarpone and heavy cream together

until medium stiff peaks form. Add the maple syrup and

whisk together until smooth.

Plate the tarts: Place 1 spoonful of plum compote in the center of each plate.

Place a tart in the center of each plate and spoon

some of the Maple Mascarpone Cream around the tart.

S(Formatted by):

" KES on 9/11/00 "

Start to Finish Time:

" 3:25 "

- - - - - - - - - - - - - - - - - - -

Per serving: 600 Calories (kcal); 48g Total Fat; (71% calories from fat); 6g

Protein; 38g Carbohydrate; 182mg Cholesterol; 259mg

Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 9 1/2

Fat; 1 1/2 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 4528 0 0 0 0 0 26021 0 1286 0 2940 0 0

]]>

</RTxt>

<CatS>

<CatT>

Desserts

</CatT>

</CatS>

<IPrp>

cold, cut in chunks

</IPrp>

</IngR>

<IPrp>

cold, cut into chunks

</IPrp>

</IngR>

<IPrp>

skins removed and pitted

</IPrp>

<INtI>

4528

</INtI>

</IngR>

<IPrp>

beaten

</IPrp>

</IngR>

<IPrp>

for dusting

</IPrp>

</IngR>

<IngR name= " simple syrup (equal parts warm water and sugar heated until the

sugar is dissolved) " unit= " cup " qty= " 1/4 " >

<INtI>

26021

</INtI>

</IngR>

<INtI>

1286

</INtI>

</IngR>

<INtI>

2940

</INtI>

</IngR>

<DirS>

<DirT>

Make the tart shells: In a medium bowl, combine the cream cheese, butter, and

flour until it just comes together. (There should

still be streaks of cream cheese.) Remove the dough from the bowl, pat into a

disc, cover with plastic wrap, and refrigerate for at

least 1 hour. Roll out the dough into 1/8-inch thickness and cut into 6 (3-inch

circles). Refrigerate on a parchment-lined sheet pan

for 15 minutes.

</DirT>

<DirT>

Make the filling: Dice 2 of the plums and toss together with 2 tablespoons of

the granulated sugar, the cinnamon, and creme fraiche.

</DirT>

<DirT>

Assemble the tarts: Brush the dough lightly with the beaten egg and spoon a

generous tablespoon of the filling in the center of each

circle. Lift up the edges of the tart and pinch 3 points of the tart about

halfway to the filling to form the sides of the crust.

Refrigerate for 30 minutes. Brush the edges of the crust with egg and sprinkle

lightly with the remaining 1 tablespoon granulated

sugar. Pinch the dough again to make sure it is tightly sealed and freeze for 10

minutes. Remove the tarts from the freezer and

immediately bake at 350 degrees for 20 to 25 minutes, or until golden brown. Let

cool slightly and dust with confectioners & apos;

sugar.

</DirT>

<DirT>

Make the compote: Dice the remaining 2 plums and toss with simple syrup, lemon

juice, and rosemary. Warm over medium heat for 2 to 3

minutes, until the plums are tender.

</DirT>

<DirT>

Make the Maple Mascarpone Cream: Whip the Mascarpone and heavy cream together

until medium stiff peaks form. Add the maple syrup and

whisk together until smooth.

</DirT>

<DirT>

Plate the tarts: Place 1 spoonful of plum compote in the center of each plate.

Place a tart in the center of each plate and spoon

some of the Maple Mascarpone Cream around the tart.

</DirT>

</DirS>

</RcpE></mx2>

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