GOLDEN VALLEY, Minn.-- This morning chef and culinary instructor Terry John Zila joined us with his take on tartlets.
For more information about Terry John Zila and his upcoming classes, visit www.facebook.com/terryjohnzila.
You can also check out his new blog: www.becomingitalianoneplateatatime.blogspot.com/
Red Plum and Almond Cream Tartlets
Makes 8 tartlets
For the crust:
1 pound frozen puff pastry, thawed
For the Almond Cream:
¼ cup sugar
4 tablespoons unsalted butter
1 large egg
½ teaspoon vanilla paste
½ cup almond flour
For the filling:
4 red plums, cored, unpeeled and thinly sliced
¼ cup sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Garnish:
Powdered Sugar
Calvados whipped cream
1. Make the almond cream. In the bowl of a standing mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Beat in the egg and the vanilla paste until smooth.
2. Add the almond flour and beat until a smooth paste forms. Transfer the almond cream to a small mixing bowl, cover with plastic wrap and refrigerate.
3. Prepare the crust. Unfold one sheet of puff pastry onto a lightly floured surface and roll it into a 10 x 10 inch square. Cut the sheet into quarters with a sharp knife. Repeat with the second layer of puff pastry. Place the pastry squares on a parchment-lined rimmed baking sheet. You will have 8 squares.
4. Using an offset spatula spread a thin layer of the almond cream (about 1 heaping tablespoon) on each square of pastry, leaving about a ¼ inch border. Cover and refrigerate the pastries for about 15 minutes.
5. Preheat oven to 400? F and place the oven rack in the middle of the oven. Slice the UNPEELED plums into ? inch slices Place the sliced fruit in a large bowl and toss with the sugar, ground cinnamon and nutmeg.
6. Remove the puff pastry from the refrigerator and lay the sugar coated fruit slices on top of the almond cream, overlapping the slices.
7. Bake for about 15 - 20 minutes or until the fruit is slightly browned and tender and the puff pastry is golden brown. Remove from oven and place on a wire rack.
8. Preheat the oven broiler and move the rack to the top shelf of the oven. Lightly dust the tops of the galettes with powdered sugar and place under the broiler until the tips of the plums start to caramelize, about 1 to 2 minutes.
9. Make the Calvados whipped cream by whipping 1 cup whipping cream, 2 teaspoons powdered sugar and 1 tablespoon Calvados to soft peaks.
10. Serve the galettes warm or at room temperature with calvados whipped cream.