| Chef: Adam Cutsinger | |
| Food Mood: Elegant | |
| Cuisine: New American/Regional | |
Servings: |
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Ingredients |
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| Crust: -see "Simple Pie Dough". Lightly spray tartlet pans or muffing tins with nonstick cooking spray and press the dough into them. Filling: 2/3 cup (packed) dark brown sugar 1-2 vanilla beans, coarsely chopped 1/3 cup cornstarch 1/2 teaspoon cardamom, ground 4 lbs plums, chilled, chopped into thumb-sized pieces 2 cups fresh chilled or frozen blueberries 2 tablespoons honey |
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Method |
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| Mix brown sugar, vanilla beans, cornstarch and cardamom in a food processor until thoroughly combined. Transfer to large bowl, add the plums and honey, and fold the mixture gently but thoroughly with a rubber spatula until evenly mixed. Fill tartlet shells 3/4 full with the cold fruit mixture and bake at 350 for 30-40 minutes, until the crust is golden brown all the way through. You may increase the bake time considerably if your fruit contains much moisture that needs to be cooked down. Cover the edges with aluminum foil if it appears to be getting too dark. | |
