Plum tartlets recipe

Ingredients

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder, preferably aluminum-free
• ½ teaspoon ground cardamom
• ¼ teaspoon fine sea salt
• ½ pound (2 sticks) unsalted butter, at room temperature
• 2 large egg yolks
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated lemon zest
• 6 plums, pitted and sliced
• ½ cup turbinado sugar
• Confectioners’ sugar for dusting
• Ice cream for serving (optional)

• Six 4-inch ramekins

1. Position a rack in the lower third of the oven and preheat the oven to 350°F. Lightly butter the ramekins and place them on a baking sheet.
2. In a medium mixing bowl, whisk together the flour, baking powder, cardamom, and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl, using a handheld mixer), cream the butter on medium-high speed until pale and fluffy, about 2 minutes. Add the egg yolks, granulated sugar, vanilla, and lemon zest and continue to beat until the mixture is light in color. Reduce the speed to low and add the flour mixture in thirds, mixing just until incorporated; be careful not to overmix.
4. Divide the dough evenly among the ramekins. Fan plum slices in each ramekin, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with turbinado sugar.
5. Bake for 25 to 30 minutes, until the tartlets look set and the tops are bubbly and caramelized to a golden brown. These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.
6. Serve the tarts with a light dusting of confectioners’ sugar and a scoop of your favorite ice cream, if desired.