Plum & Elderflower Tartlets
 
Makes 20
Ingredients
  • 2 red or black plums, pitted and thinly sliced ¼-inch thick (approximately ½ pound)
  • ¼ cup plus 1 tablespoon granulated sugar, divided
  • 2 tablespoons elderflower liqueur*
  • 1 teaspoon fresh lemon juice
  • 1 (17.3-ounce) package puff pastry sheets, thawed
  • 1 large egg, beaten
  • 4 ounces cream cheese, room temperature
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar
Instructions
  1. In a medium bowl, gently toss together plums, ¼ cup granulated sugar, elderflower liqueur, and lemon juice. Let sit at room temperature for at least 30 minutes. Drain plums, reserve liquid, and pat plums dry.
  2. In a small saucepan, bring reserved liquid to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, until liquid reaches a honey-like consistency, 10 to 12 minutes.
  3. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
  4. On a lightly floured surface, unfold puff pastry sheets. Using a 2¼-inch square cutter dipped in flour, cut 10 squares from each sheet. Place, evenly spaced, on prepared baking sheet. Using a toothpick or a fork, prick pastry a few times. Brush with egg.
  5. In a small bowl, stir together cream cheese, egg yolk, and vanilla extract. Divide mixture among pastries, leaving a ½-inch border of dough. Top cream cheese layer of pastries with sliced plums (2 or 3 slices per pastry), pressing gently to adhere. Sprinkle pastries with turbinado sugar.
  6. Bake pastries until golden brown and crisp, approximately 15 minutes. Let cool for 10 minutes before brushing plums with reduced syrup. Let cool completely. For best texture, serve at room temperature within 3 hours.
Notes
*We used St. Germain Elderflower Liqueur.
Recipe by TeaTime Magazine at https://teatimemagazine.com/plum-elderflower-tartlets/