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.
In a bowl, whisk together the cheese,
Bake until the pastry is puffed and browned and the plums are soft and slightly golden, about 30 minutes. Cover loosely with aluminum foil and let cool for 10 minutes. Using a spatula, transfer the tartlets to individual plates. Serve warm.
© 2013 All rights reserved. Published by Weldon Owen.