For this Bake Along event, the recipe is given so there is no need to surf far and near for one:D Only problem is I have to do a conversion on the measurement. Mr Google fixed that...Now this tart is different from our usual tarts which usually require us to make a crust before we put in whatever fillings that we desire. This tart is more like a torte with a cake like base which is very buttery and crumbly. Well, not very cake like but also not pastry like lol! I used tart pans to bake these using half the recipe. I should have used two 4" tart pans and a 6" tart pan instead of just one 4" and a 6" pan. Filled up too much and both overflowed!
Recipe adapted frome here
Ingredients
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder, preferably aluminum-free
1/2 teaspoon ground cardamom - used ginger powder
1/8 teaspoon fine sea salt
1/4 pound (1 stick) unsalted butter, at room temperature (113g)
1 large egg yolk
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon grated lemon zest - used orange zest
3 plums, pitted and sliced
1/4 cup turbinado sugar - used granulated sugar
Confectioners' sugar for dusting
Ice cream for serving (optional)
Three 4-inch ramekins - used one 6" n one 4.4" tart pans
Directions
Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Lightly butter the ramekins and place them on a baking sheet.
In a medium mixing bowl, whisk together the flour, baking powder, cardamom, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a medium mixing bowl, using a handheld mixer), cream the butter on medium-high speed until pale and fluffy, about 2 minutes. Add the egg yolks, granulated sugar, vanilla, and lemon zest and continue to beat until the mixture is light in color. Reduce the speed to low and add the flour mixture in thirds, mixing just until incorporated; be careful not to overmix.
Divide the dough evenly among the ramekins. Fan plum slices in each ramekin, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with turbinado sugar.
Bake for 25 to 30 minutes (took me much longer as I used bigger pan), until the tartlets look set and the tops are bubbly and caramelized to a golden brown. These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.
Serve the tarts with a light dusting of confectioners' sugar and a scoop of your favorite ice cream, if desired.
