Overturned Mirabelle Plums – Tartlets À La Marquise
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g mirabelle plums (weihed with stone), pitted
- 4 tablespoon butter
- 4 tablespoon sugar
- 4 pinches cinnamon
- 300 g puff pastry, rolled out
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees, insert the wire rack in the middle.
- Spread the butter, sugar and cinnamon in 4 coated portion molds (approx. 12 cm diameter) and place them in the oven until the sugar / butter mixture is caramelized.
- In the meantime, cut out 4 puff pastry circles that are 2 cm larger than the molds.
- Take the molds out of the oven, spread the mirabelle plums in them (1 layer) and place the puff pastry on top. Press the protruding edge of the dough between the fruit and the edge of the mold, prick the dough several times with a fork.
- Put the tartlets back in the oven and bake until the base is golden brown (approx. 20 minutes). Let the tartlets cool down a little, carefully turn them out onto a plate and dust with powdered sugar. Serve lukewarm.
- You can decorate the tartlet with a scoop of vanilla or cinnamon ice cream.
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