Plum & Pear Tartlets


Caroline Robb

Plum & Pear Tartlets

Yields 16-20 tartlets

2 c unbleached all-purpose flour
1 tbs raw sugar
dash of salt
¾ c cold butter
½ c ice water

2 large pears (I like to use Starkrimson and Bosc, earthier than Bartlett)
2 black plums

2 tbs brown sugar
1 tbs honey (raw is yummy!)
¼ c milk
¼ tsp cinnamon
a healthy dash of nutmeg
½ to 1 tsp fresh lemon juice (depending on how tart you want it)

Mix flour, sugar, and salt in a bowl for the crust.
Cut in cold butter and blend until the mixture is crumbly.
Knead in the ice water a couple of tablespoons at a time.
Flatten the dough and refrigerate for at least 30 minutes.
While the dough chills, slice the pears and plums into very thin slices 1-2 inches in length; easily able to conform to the tart shape.
Make the drizzle mixture by whisking together all of the ingredients.
Preheat the oven to 350 degrees. Grease 2 muffin tines
Roll out the chilled dough on a floured surface to about 1/8 inch thickness. Have a lot of flour on hand because it tends to stick to the rolling pin.
Use a wide rimmed glass or circular cookie cutter to cut out 3-4 inch circles.
Press and form dough into muffin tins. The dough should be very thin.
Arrange sliced fruit in each tart cup. Drizzle with mixture.
Bake for 25-32 minutes. Serve warm!

Yields 16-20 tarts.