This easy-to-make, but impressively rustic, dessert can also be made with apricots or nectarines and served with creme fraiche instead of whipped cream.
Servings: 6 tarts, serving 12 or more
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 1/2 cups light or dark brown sugar
- 12 ripe black plums, cut vertically into quarters
- 6 frozen puff pastry sheets, thawed and cut into 6-inch circles
- 1 large egg
- 1 tablespoon water
- 2 cups heavy cream
- 2 tablespoons sugar
Preheat the oven to 400 degrees. Assemble six 6-inch omelet or tart pans and spread 2 tablespoons of butter in each. Evenly sprinkle 1/4 cup brown sugar on top of the butter in each pan. Lay out 8 plum quarters in a tight circle in each pan. Prick the puff pastry all over with the tines of a fork and place a circle of puff pastry on top of each pan of plums. In a small bowl, mix the egg and the water. Brush the top of each pastry with the egg wash and sprinkle evenly with some sugar. Bake for 20 to 25 minutes, or until juices are bubbling and the pastry is golden brown.
Transfer to a wire rack and, when just warm, place an upside-down rimmed plate over each pan and carefully invert to release the tart (running a knife dipped in hot water along the edge might ease the release).
Meanwhile, with a hand-held or stand mixer on high speed, mix the cream and 2 tablespoons of the sugar until soft peaks form. Serve alongside the warm tarts.
Adapted from Joe Beck of Susan Gage Caterers.
Tested by Stephanie Witt Sedgwick.
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