Saturday, 23 August 2014

Plum tartlet


Recipe adapted from here with some modification at the Ingredient parts.

2 cups unbleached all-purpose flour 
1 teaspoon baking powder, preferably aluminum-free 
1/2 teaspoon ground cardamom   (replaced with cinnamon)
1/4 teaspoon fine sea salt
1/2 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 
1/2 cup turbinado sugar  (replaced with brown sugar)
 Confectioners' sugar for dusting 
 Ice cream for serving (optional) 
 Six 4-inch ramekins (using silicon cupcake instead)

Tart 类的甜点建议不要当天吃,100%会甜得让你受不了。
不喜欢plum的朋友们可以换去citrus fruit 。

This post is linking to Bake Along event which hosted by Zoe from BakeForHappyKidsJoyce from Kitchen Flavour, and Lena from HerFrozenWings.

and also cook your book# organized by Joyce from Kitchen Flavour

and my last post to Little Thumbs Up event for August month which hosted by Diana from Domestic Goddess Wannabe


  1. hi thea! nice to have you joining us baking these tarts. They are buttery and i agree that a good butter will make them even more delicious!

  2. Hi Thea,
    I like your idea of baking them in cupcake moulds. These plum tartlets are wonderful for tea-time.
    Thanks for linking with BA!

  3. Hello Thea, your plum tartlets look so lovely.

  4. Hi Thea,

    Pardon my bad understanding of Chinese language... Did you say that your tarts are too sweet when it is freshly baked??? Had a glance of yours and realise that I have reduced the amount of sugar added in mine :p

    Great idea to use silicon moulds to bake your little tarlets :D


    1. Ya, u get what I mean. It was a bit too saccharine when it just out from the oven. But taste better on the next day.

  5. These tarts are lovely. I will bake them again.

  6. Hi Thea!! Very very very sweeeeeeeeeeeeeeeee!

  7. Hi Thea, this is really delicious to eat. I enjoy it with lot of plum slices on top :)