Name: Plum Tartlets with Ginger and Chèvre
Yield: Serves 6
Ingredients: ¼ lb (125 g) soft goat cheese; All-purpose flour for dusting; ½ cup (4 fl oz/125 ml) heavy cream; 1 sheet (½ package) frozen puff pastry, thawed according to package directions; 1 large egg; ¼ tsp ground ginger 3–4 plums, pitted and cut into slices ¼ inch (6 mm) thick; 2 tsp minced crystallized ginger; ½ cup (4 oz/125 g) plus 1–2 Tbsp sugar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

These tartlets, with a not-too-sweet cheese base, juicy fruit, and crunchy crust, are so good that even my husband, Jim, who eschews desserts, eats them with relish. You can use nectarines, peaches, or thinly sliced apples in place of the plums. Serve each with a scoop of ice cream or gelato.

Ingredients

1 sheet (½ package) frozen puff pastry, thawed according to package directions
All-purpose flour for dusting

Method

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Unfold the sheet of puff pastry. On a lightly floured work surface, roll it out into a 9-by-13-inch (23-by-33-cm) rectangle about ⅛

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Plum Tartlets with Ginger and Chèvre

Ingredients

Method

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