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
- 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
- Preheat oven to 425°F (220°C). Line baking sheets with parchment paper.
- Unfold pastry on a lightly floured surface. Cut each pastry sheet into 9 (3-inch) squares, and place on prepared pans.
- 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.
- Bake until pastry is golden brown, 15 to 18 minutes, rotating pans halfway through baking. Let cool on a wire rack for 5 minutes.
- In a small bowl, whisk together confectioners’ sugar, sour cream, lavender, and salt until smooth. Drizzle over tarts. Serve warm.
Could you use peaches for this recipe? Thanks!
Thanks for reaching out! Yes, you could absolutely try peaches instead of plum for this recipe.
[…] 5. Individual Plum Lavender Tarts […]