Plum Tartlets - Bake Along #67

I'm quite excited for this bake along theme ... cos rather curious on this tart somewhat not tart ... a cake-like crustless tart...  a cross between cake and shortbread texture.  Yeah, wondering how it will taste like. I'm also very delighted that Zoe of Bake for Happy kids has halved the recipe ... reduced the butter .... much easier for me to zoom in and started the "bake along" right away! Thanks Zoe !

Plum Tartlets : Bake Along #67
Back in the Day Bakery here
Zoe of Bake for Happy kids

Makes 4 ramekin moulds or 6 cups of a muffin tray (my slight modification in blue)
Ingredients:
150g all-purpose flour
1/2 tsp baking powder
1/4 tsp ground cardamom (omitted)
1/8 tsp fine sea salt (omitted as I used salted butter)
125g unsalted butter, at room temperature (salted butter)
1 large egg yolk
40g caster sugar
1/2 tsp vanilla paste (or extract)
lemon zest from 1 lemon
2  plums, pitted and sliced (fresh or frozen)
2 tbsp brown sugar
icing sugar for dusting

Method:
Preheat the oven to 350°F or 160°C fan forced. Lightly butter 6 cups of a muffin tray and line each base with a circle of baking paper. (I used 4 ramekins).

In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until pale and fluffy, about 2 mins. Add the egg yolks, caster sugar, vanilla, and lemon zest and continue to beat until the mixture is light in color. In a separate mixing bowl, combine flour, baking powder, cardamom and salt.

Reduce the speed to low and add sifted flour mixture in thirds, mixing just until incorporated; be careful not to overmix.
Divide the dough evenly among muffin cups. Place plum slices in each cup, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with brown sugar.

Bake for 25 mins, until the tartlets look set and the tops are bubbly and caramelized to a golden brown (mine took 35 minutes to bake). Dust with icing sugar and serve.

These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.
Serve the tarts with a light dusting of confectioners' sugar and a scoop of your favourite ice cream, if desired.

When my hubby took the ramekin on cooling rack ... I was shocked .... cos he just had a big packet of roasted duck and pork rice for lunch. I baked these tartlets for our afternoon tea time and he gladly have it as his after meal dessert ^-^!

I realised that my big kids are picky and don't really like most 'stone fruits' like nectarines, plums, and cherries.
My big boy liked the tart .... but ... he said "if peach would be nicer ... like the peach tarts you made".

At least my boy finished all ... but my princess is more picky ... "mommy,  I don't eat plum ... I dig out the plums for you ya ..."

When I took the first bite, it reminded me of my first attempt on peach tart ... the pastry filling tasted soft, buttery and sandy (but without the ground almond). I like the aroma of the butter and lemon zest ... and the warm sweet juicy plums. Yummy!

I am submitting this post to  Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids

And

This post is linked to the event, Little Thumbs Up : August 2014 - Flour organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe

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