2/3 cup (150 mL) whipping cream
2-1/2 cups (625 mL) all-purpose flour
1 cup (250 mL) butter, softened
1/2 tsp (2 mL) baking powder
Pinch salt
Plum Filling
1 cup (250 mL) water
1/4 cup (50 mL) granulated sugar
1/2 lb pitted plums (about 3 large), cut into quarters
In a large bowl, whisk cream with flour, baking powder and salt. Using a wooden spoon, mash in butter and mix blended. Press into 2 1/2 inch (6 cm) tart tins. Refrigerate for 2 hours. Pierce pastry all over with a fork and bake in 400°F oven for 12 to 15 minutes or until golden. Let cool.
Plum Filling: In saucepan, combine water and sugar; add plums and bring to boil. Boil for about 20 or until very soft. Remove from heat and mash to desired consistency. Let cool. Just before serving, spoon filling into tarts. Makes about 35 tarts.
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