I've mentioned before what an abundant garden we have back home in Germany. Among the many fruit and nut trees, there are three types of plums. One is a Mirabelle. My MIL Fine spends the summer and fall preserving everything than comes from the trees. Before we moved, I spotted several jars of these golden orbs in her cabinet and she lovingly handed one over for me to bake with.
Fine preserves them in water with just a little bit of sugar so they retain their flavor.
Making curd was the first idea that came to mind. I hadn't made tartlets in awhile so pairing the plums' sweet deep flavor with a nut studded crust worked perfectly. These tartlets are a fruity nutty delight.
Mirabelle Plum Curd Tartlets with Nutty Crust
For the Plum Curd:
I followed Sasha's excellent recipe for Starfruit Curd over at Global Table Adventures substituting the Mirabelle plums for the starfruit.
For the Nutty Crust:
- 1 stick butter cut into pieces
- 1/2 cup brown sugar
- 1/4 cup ground hazelnuts
- 1/4 cup ground almonds
- 1+1/4 cups flour
- 1/2 teaspoon salt
- Preheat oven to 350 degrees F.
- Grease tartlet pans.
- Place sugar, nuts, flour and salt into a food processor and pulse until combined.
- Add butter and pulse until the butter is worked in and the dough has a crumb texture.
- Press into pan and bake for 12-15 minutes.
Assemble the Tartlets:
You will need 3 ounces of melted chocolate. I used bittersweet.
- Melt the chocolate in the microwave or over a double boiler. Spoon the custard into the tartlet shells.
- Place a whole plum in the middle of the tartlet.
- Drizzle the chocolate over the top.
Makes 6 tartlets.