Plum Tartlets with Cinnamon-Rye Crust
Makes 6 tartlets
For the crust
(or up to 5) tablespoons ice-cold water
cup rye flour, spooned and leveled
cup + 2 tablespoons all-purpose flour, spooned and leveled
teaspoon ground cinnamon
tablespoons granulated sugar
tablespoons cold butter, cut into pieces
large egg, divided
For the filling
plums, about 2 cups, sliced thin.
a few tablespoons jam, preserves, or jelly of your choice
tablespoons butter, cut into small pieces
sugar for sprinkling
- Add about a 1/4 cup of water to a glass measuring cup and put it in your freezer.
- In a medium bowl, add dry ingredients: rye flour, all-purpose flour, cinnamon, sugar, and salt. Whisk together.
- Use your fingers, a fork, or a pastry cutter to blend in the cold butter. Stop when you have coarse crumbs; some of the pieces of butter should be pea-size.
- Crack an egg into a small bowl. Add half of it to the flour/butter mixture. (You can measure or eyeball it--half an egg should be roughly 2 tablespoons. Reserve the rest of the egg.)
- Get your measuring cup out of the freezer and add 3 tablespoons of water to the flour mixture, 1 tablespoon at a time. Combine the mixture with a fork or spoon, working it only until it has barely come together. Use as little water as possible to make it stick.
- Wrap the ball of dough in plastic wrap and freeze for 15 minutes.
- Unwrap the dough. Grab a small hunk of dough (size of a golf ball) and smash it with your hand on a floured work surface. Take another piece and flatten it out on another floured surface. Scrape up one of the pieces and lay it on top of the other. Continue to flatten out pieces individually, then laying them on the stack until you have finished all the dough. Pat it into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- Meanwhile, in a medium bowl combine the sugar and cornstarch. Add the sliced plums and stir gently. Set aside.
- Use a sharp knife to cut the chilled dough into 6 wedges. Flour a sheet of parchment paper or silpat. Use your hands and then a rolling pin to roll each wedge into a rough triangle shape about 1/8 inch thick. Use a pastry brush to brush off the excess flour.
- Use a spoon to spread 1-3 teaspoons of jam into the center of each triangle.
- Top with a few plums from the plum mixture. Leave the excess liquid. You may not use all the plums.
- Pinch and pleat the edges of the dough so that the plum filling doesn't spill out.
- Brush the edges of the dough with the remaining beaten egg.
- Sprinkle 2 or 3 small pieces of butter on top of each tart.
- Sprinkle each tart with 1/4 teaspoon sugar.
- Bake at 350 F for about 20-25 minutes, until the filling is bubbly and the crust is golden. Eat with ice cream!!
by The Food Charlatan