Here I am, back from paradise! There will be time to relate my discoveries about my gastronomic trip to Turkey, today I just want to quickly share a sweet recipe to gently say good-bye to summer, because today is the day for the calendar when Mr.Autumn knocks at our doors. Actually in the kitchen the transiction from summer to fall is much slower, no matter what the calendar says. Anyway there’s nothing more recomforting to me that the idea of turning the oven back on! To celebrate the day I just prepared this yummy good bye summer tartlets, a bit of summer (the plums), a bit of autumn (polenta flour, hazelnuts and rosemary). Yes, I know, I’ve been lately quite obsessive with my mini tartlets experiments, I rather could say I made kind of a personal master in tartlets, investigating every kind of dough and stuffing. So this is my last fetiche ingredients: plums and hazelnut flour. Bye bye Summer.
This pastry dough will result not so elastic as usual, it is a really no frills – no skills pastry: you won’t even need to properly
roll it out, you will just have to gently unfold it by hands pressing into the bottom and up the sides of your pan.
For 5-6 tartlets or a 24 cm tart pan
For the pastry dough:
180 gr corn flour
120 gr de hazelnuts flour
80 gr panela sugar
half teaspoon salt
half tb spoon rosemary fresh picked leaves, chopped
half tb spoon organic lemon zest
50 gr butter, room temperature
40 gr greek yoghurt
1 egg yolk
Para el relleno
3 big red plums, thin sliced
6 teaspoon panela sugar
1 handful of hazelnuts, crashed in a mortar
Sieve all powdery ingredients in a bowl and add the butter, cut in small pieces. Rub between your fingers until you reach the famous “sand” texture. Add the yoghurt and the egg yolk until the dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Place in the refrigerator while preparing the rest.
It will easier to unfold it if you leave it outside the fridge for a while, otherwhise it will be too hard to work with.
Divide the dough in 6 parts and unfold it with the hands to the bottom of the pan and up to sides.
Preheat the oven to 180 ºC.
Fold the dough up over the plums slices building a spiral like in the pictures, dust well with a table spoon of sugar for every mini tartlets and with some crushed hazelnuts.
Bake for 30 minutes. The dough will get darker and an amazing smell will reach your nose…
Just wait until cold enough to unfold it…and here we go! The snack is ready and if you can find a park spot to taste it..even better!
Imágenes © Picniquette