Red Plum Buttermilk Tarts

By Christy Rost

Pastry:

1 ½		cups all-purpose flour
¼		cup sifted cake flour
2		tablespoons sugar
¾		teaspoon salt
½		cup butter-flavored shortening, chilled
¼		cup cold unsalted butter
2-3		tablespoons ice water

In the bowl of a food processor, combine flours, sugar and salt; pulse several times to mix. Cut shortening and butter into tablespoon-size pieces; add to processor. Pulse until shortening and butter are large pea-size. Pour in ice water; then pulse just until pastry forms a ball. Form pastry into a disc, wrap in plastic wrap and chill at least 30 minutes.

Slice chilled pastry in half; then into 6 equal wedges. On a floured pastry cloth, roll each pastry wedge into a circle. Fit pastry into six 4 ½" tart pans with removable bottoms. Roll a rolling pin over top of tart pans to cut off excess pastry. Place tart pans in refrigerator while preparing filling.

Filling:

¾		cup sugar
2		tablespoons flour
1		cup milk
3		eggs, slightly beaten
1/3		cup unsalted butter, melted
½		teaspoon vanilla
3		ripe plums, sliced paper-thin
3		tablespoons red plum jam

Preheat oven to 350 degrees. In a large mixing bowl, stir together sugar and flour. Whisk in buttermilk, beaten eggs, melted butter and vanilla. Pour filling into prepared tart pans. Place tart pans on a cookie sheet and bake 40 minutes, until filling is puffed and slightly golden brown. (Be certain cookie sheet is sturdy and does not warp during baking.) Remove tray from oven - centers will fall slightly. Gently place plum slices in a spiral in center of each tart. Return to oven and bake 8 additional minutes.

Meanwhile, in a small saucepan, melt jam over low heat. Brush plum slices with jam while tart is warm. Cool; then chill.

Recipe makes six 4 ½" tarts.