When I woke up this morning, I only knew one thing about today’s blog post: the sweet little tartelette pans given to me by my aunt were going to be involved in whatever I was making. A basket of plums on the counter provided further inspiration, while the Greek yogurt in the fridge sealed the deal: I would make Plum Tartelettes with Greek Yogurt.
My least favorite thing about pies and tarts is the crust. Since the crust would be a pivotal part of my dear tartelettes, I needed to find an exceptional crust recipe. During my morning blog reading, I stumbled across a sablés recipe on the blog Chocolate and Zucchini that uses roasted flour. Sablés are sandy, crumbly cookies similar to shortbread, and in this recipe, roasting the flour before making the shortbread transforms the otherwise bland flour into something nutty and toasty—a perfect base for my plum tartelettes. I also decided to use half all-purpose flour and half white whole wheat flour since I knew the texture of the tartelette crust would be sandy and not need the rising power that results from using all all-purpose flour.
Toasting the flour for the shortbread crust is indeed an extra step, but it can be done in advance and really only takes 20 minutes. The shortbread dough—toasted flour, sugar, salt, butter, egg yolk and milk—comes together quickly in the food processor (you could also use a fork or your fingers to mix the dough). After making the dough, I pressed it into the tartelette molds and scored it with a fork to prevent air bubbles from forming while the tarts were cooking. I chilled the tartelettes for an hour, cooked them for 20 minutes and then cooled them.
For the compote, I sliced 4 plums, put them in a heavy saucepan and sprinkled them with sugar and ground cardamom. Turning the pan onto its lowest heat, I let the heat soften the plums and draw out their juices to create a tart syrup (no pun intended). The idea is to keep the plum pieces whole but soft and juicy, so try not to stir too much or leave it on the burner more than is necessary.
Tangy Greek yogurt is a lovely accompaniment for tart plums, but since we also had some mascarpone in the fridge that needed to be used up, I mixed a little mascarpone in with the Greek yogurt to create a rich, tangy, creamy topping.
I recommend assembling your tartelettes right before serving; otherwise the juices from the plums will make the crust soggy. Also, there’s no reason why not having tartelette pans has to stop you from making these delightful tartelettes: you could experiment with baking smaller tart crusts in cupcake tins or a larger crust in a round metal cake pan. You could also make the cookies as described in the Chocolate and Zucchini blog post and serve them alongside plum compote. Oh! The possibilities!
P.S. We just ate these plum tartelettes and they turned out just as I had hoped! The crust was nutty and soaked up the juice from the plums, and the tartness of the plums had mellowed slightly with the cooking (I decided this was my favorite way to eat plums). I made sure each forkful I ate held crisp crust, tart, juicy plums and creamy yogurt. Definitely making these again!