Damson Tartlets

Name: Damson Tartlets
Cook time: 45 min
Total time: 4 hr
Yield: Makes 6 servings
Ingredients: 2 1/2 cups all-purpose flour; 2 sticks (1/2 pound) cold unsalted butter, cut into 1/2-inch cubes; 1 cup confectioners sugar; 3 large egg yolks; 1 pound damson plums or prune plums; 1 3/4 cups sugar; 2 tablespoons white wine; 1 Turkish or 1/2 California bay leaf; 1 cup heavy cream; 1/2 vanilla bean, split lengthwise; 1 tablespoon sugar; 1/2 teaspoon grated lemon zest; Equipment: 6 (4-inch) fluted tartlet pans

By Oliver Rowe

August 24, 2007

This pastry recipe was one of those rare revelations that send shock waves through our test kitchens: How utterly brilliant to make extra dough, freeze it, and then just grate it directly into the pans when you need it! Rowe makes these adorable little tarts with damson plums, but we've found that prune plums work just as well. Although the pastry and compote make enough for twice this many tarts, they keep beautifully and they are so good you will be glad to have extra on hand.

Cooks' notes:

• If you can't find damson or prune plums, substitute the slightly sweeter red or black plums and use 2 tablespoons lemon juice in place of wine (for greater acidity).
• Four-inch fluted tartlet pans are available at Bridge Kitchenware (212-688-4220; bridgekitchenware.com).
• Pastry can be frozen up to 1 month.
• Compote keeps, covered and chilled, 2 weeks.

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