Individual Plum Lavender Tarts

Photography by Matt Armedariz / Recipe and Food Styling by Marian Cooper Cairns

For a range of colors and textures, we suggest using a variety of plums in these simple and fast puff pastry squares. (We like Damson, Victoria, or Satsuma.) Dress them up with our sour cream-lavender drizzle. The aromatic lavender adds floral undertones, while the sour cream cuts through the fruit’s sweetness. Find our full feature on plums in our newest July/August issue

Individual Plum Lavender Tarts
Makes 18
  • 1 (17.3-ounce) package (490 grams) frozen puff pastry, thawed
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) water
  • 4 to 5 assorted medium plums, pitted and very thinly sliced (391 grams)
  • 6 tablespoons (72 grams) granulated sugar
  • ¾ cup (90 grams) confectioners’ sugar
  • 2½ tablespoons (37.5 grams) sour cream
  • ¼ teaspoon lavender blossoms, crushed
  • ⅛ teaspoon kosher salt
  1. Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
  2. Unfold pastry on a lightly floured surface. Cut each pastry sheet into 9 (3-inch) squares, and place on prepared pans.
  3. In a small bowl, whisk together egg and 1 tablespoon (15 grams) water. Brush pastry with egg wash. Arrange plums on pastry squares; sprinkle with granulated sugar.
  4. Bake until pastry is golden brown, 15 to 18 minutes, rotating pans halfway through baking. Let cool on a wire rack for 5 minutes.
  5. In a small bowl, whisk together confectioners’ sugar, sour cream, lavender, and salt until smooth. Drizzle over tarts. Serve warm.


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