Three Point Elephant Heart Plum Tarts With Rosemary Plum Compote And Maple Mascarpone Cream Recipes

Steps:

• In a food processor, process 1 cup sugar until powdery and fine, about 1 minute. Add flour, cinnamon and salt; pulse to combine. Add butter and pulse until mixture resembles bread crumbs. Add egg and 4 egg yolks, and pulse until mixture comes together. Divide dough in half, form into disks, and wrap in plastic wrap. Chill at least 2 hours or until firm.
• In a small saucepan, combine plums, 1 to 3 tablespoons sugar (this depends on how sweet your plums are), cinnamon, honey and rosemary sprig, if using. Simmer until jammy and thick, 15 to 20 minutes, stirring occasionally. Transfer plum mixture to a bowl to cool, and remove cinnamon stick and rosemary sprig. Taste and stir in more sugar if mixture seems very tart.
• Heat oven to 350 degrees. Grease an 8-inch springform pan and place it on a rimmed baking sheet to catch any butter leaks.
• Between two sheets of parchment paper or plastic wrap, roll one of the dough halves into an 8-inch circle. Transfer dough to prepared cake pan, pressing into edges. Spoon plum compote on top of dough, leaving 3/4-inch border around edge.
• Roll second piece of dough into an 8-inch circle, transfer to pan, press around outside edge to stick the pieces together and seal in fruit.
• In a small bowl, combine remaining egg yolk with 1 teaspoon water and beat lightly. Brush over top of cake, then use a fork to score a crisscross pattern into the dough. Bake until golden brown, 1 hour (cover with foil if cake is browning too quickly). Cool in pan for 15 minutes, then run a butter knife around the inside edge of the pan and unmold from ring. Cool completely and serve.

Steps:

• Place the plums, maple syrup, lemon juice, water, and cinnamon stick in a saucepan on medium-low heat. Once the plum mixture reaches a simmer, stir and reduce the heat. Remove from the heat once the plums have become tender yet still maintain their shape, about 15 minutes. Slightly cool the plums and stir in 1 cup toasted whole walnuts into plum mixture and remove the cinnamon stick. Chop the remaining 1/4 cup toasted walnuts.
• To serve, divide the yogurt among the bowls and spoon Maple Plum Compote over and top with the chopped walnuts.

Steps:

• Make the tart shells: In a medium bowl, combine the cream cheese, butter, and flour until it just comes together. (There should still be streaks of cream cheese.) Remove the dough from the bowl, pat into a disc, cover with plastic wrap, and refrigerate for at least 1 hour. Roll out the dough into 1/8-inch thickness and cut into 6 (3-inch circles). Refrigerate on a parchment-lined sheet pan for 15 minutes.
• Make the filling: Dice 2 of the plums and toss together with 2 tablespoons of the granulated sugar, the cinnamon, and creme fraiche.
• Assemble the tarts: Brush the dough lightly with the beaten egg and spoon a generous tablespoon of the filling in the center of each circle. Lift up the edges of the tart and pinch 3 points of the tart about halfway to the filling to form the sides of the crust. Refrigerate for 30 minutes. Brush the edges of the crust with egg and sprinkle lightly with the remaining 1 tablespoon granulated sugar. Pinch the dough again to make sure it is tightly sealed and freeze for 10 minutes. Remove the tarts from the freezer and immediately bake at 350 degrees for 20 to 25 minutes, or until golden brown. Let cool slightly and dust with confectioners' sugar.
• Make the compote: Dice the remaining 2 plums and toss with simple syrup, lemon juice, and rosemary. Warm over medium heat for 2 to 3 minutes, until the plums are tender.
• Make the Maple Mascarpone Cream: Whip the Mascarpone and heavy cream together until medium stiff peaks form. Add the maple syrup and whisk together until smooth.
• Plate the tarts: Place 1 spoonful of plum compote in the center of each plate. Place a tart in the center of each plate and spoon some of the Maple Mascarpone Cream around the tart.

Steps:

• Combine the plums, sugar and 1 tablespoon lemon juice in a medium saucepan or Dutch oven. Toss well and let stand until the sugar dissolves and the mixture is juicy, about 20 minutes.
• Wrap the rosemary sprig in a square of cheesecloth; tie closed. Add to the pan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer; cook, stirring occasionally and skimming off any foam, until thickened and the fruit is broken down, 30 to 35 minutes. Gently mash any large plum chunks with a potato masher or rubber spatula. Discard the rosemary. Stir in the remaining 1 tablespoon lemon juice. Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour.
• Transfer the jam to a jar or other airtight container. Refrigerate until cold and fully jelled, at least 2 hours. Store in the refrigerator for up to 2 weeks.