Plum Almond Tartlets

Plum Almond Tartlets 

FOR PASTRY DOUGH:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

3 ounces cold unsalted butter -- cut into 1/2-inch cubes

2 tablespoons cold vegetable shortening -- preferably trans-fat-free

3 tablespoons ice water -- or more

FOR FILLING:

2/3 pound small firm-ripe prune plums -- quartered lengthwise and pitted

1/3 cup sugar -- plus

2 tablespoons sugar -- divided

1/2 cup whole almonds -- with skins

1/4 cup all-purpose flour

1/8 teaspoon salt

2 ounces unsalted butter -- softened

1 large egg

1 tablespoon amaretto -- optional

confectioners sugar -- for dusting

Equipment: 6 (4- by 3/4-inch) round nonstick tartlet pans

Make pastry dough: Blend together flour, salt,

butter, and shortening with your fingertips or a

pastry blender (or pulse in a food processor)

just until most of mixture resembles coarse meal with some small (roughly

pea-size) butter lumps. Drizzle with 3

tablespoons ice water and gently stir with a fork

until incorporated. Squeeze a small handful: If

it doesn't hold together, add more ice water, 1/2

tablespoon at a time, stirring (or

pulsing) until just incorporated, then test

again. (Do not overwork, or pastry will be tough.)

Turn out mixture onto a lightly floured surface

and divide into 4 portions. With heel of your

hand, smear each portion once or twice in a

forward motion. Gather dough together, with a

pastry scraper if you have one, and

press into a ball, then flatten into a 6-inch

disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Macerate plums while dough chills: Toss plums

with 2 tablespoons sugar in a bowl and let stand at room temperature 1 hour.

Prepare filling and make tartlets: Pulse almonds

with flour, salt, and remaining 1/3 cup sugar in

a food processor until very finely chopped, then

add butter, egg, and Amaretto (if using), pulsing until just blended.

Roll out dough into a 15-inch round (about 1/8

inch thick) on a floured surface with a floured

rolling pin. Cut out 6 (5-inch) rounds and fit

each round into a tartlet pan (don't trim). Prick bottoms all over with a fork

and chill shells until firm, about 15 minutes.

Preheat oven to 375°F with rack in middle.

Drain plums, discarding juices. Divide almond

filling among tartlet shells and arrange plums

over it. Put pans on a baking sheet and bake

until crust and filling are golden and plums are

tender, 35 to 45 minutes. Cool tartlets

completely in pans on a rack before unmolding.

Just before serving, dust with confectioners sugar.

Cooks' note: Tartlets can be made 8 hours ahead

and kept, loosely covered, at room temperature.

Source:

"Gourmet, August 2007"