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Mini tarts with plums, blueberries & rosemary

by Micaela Harrasser

These mini tarts with fresh fruits are so pretty, and delicious! I love the twist with the rosemary, it goes very well with the plums! While the acidity of the blueberries balance out the sweetness from the maple syrup. Such a treat! 😀
I just wish summer was not over just yet, so spending my days baking summery goods like these fresh tarts with fruits! In fact, the filling consists just of the fruits, the syrup, rosemary and a teaspoon of maizena (corn starch) as thickening agent for the juices released by the fruits during cooking. It’s a light version of a tart with custard cream, or other additional fillings 🙂 just saying – you can alternate the options on different weeks haha
If you are wondering about the fruits, ie plum variety, fresh vs frozen, I would say: use fresh when you can (frozen fruits will release loads of water, which in this case might make the tarts very soggy), and ideally ripe and flavorful fruits. If they are not too sweet, you can always add some extra syrup. Coming to your rescue, is this shortcrust with ground almonds which is a treat just by itself! Let me know if you make it in the comments below, and buon appetito!

Mini tarts with plums, blueberries & rosemary

Serves: 2x tarts Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

For the shortcrust:

  • 60g almonds/almond flour
  • 180g all-purpose flour
  • 57g butter cold and cubed
  • 57g icing sugar
  • 1 small egg
  • optional: vanilla essence
  • icing sugar to dust on top

For the filling:

  • 50g blueberries
  • 120g plums
  • rosemary a few needles, finely chopped
  • 25g maple syrup
  • 1 tsp maizena

Instructions

  1. Let's start by making the shortcrust pastry, which will have to rest in the fridge before baking.
  2. Ground the almonds if not using powdered already. Add them to a bowl together with all other ingredients but the egg. 
  3. Start mixing all the ingredients with your hands, breaking down the butter pieces until you get a grainy consistency.
  4. Add the egg and mix until everything is evenly combined.
  5. Be quick so that the butter does not melt too much.
  6. Cover in cling film, flatten it and store in the fridge for at least 30 minutes.
  7. Now prepare the fruit mix.
  8. Rinse the fruits and cut the plums into small pieces.
  9. Add the finely chopped rosemary, maple syrup and maizena.
  10. Mix everything.
  11. After the 30 minutes, turn the oven on to 170C.
  12. Flatten the pastry to 1/2 cm thickness and add it onto the tart pans.
  13. Gently press the pastry to make sure it adheres, and make holes at the bottom with a fork to help with even heating.
  14. Add the fruit mix.
  15. Place in the middle of the oven, and cook until the pastry gets golden, about 25-30 minutes.
  16. Let it cool off before removing from the tart pans and dusting with icing sugar.
  17. Your fruit tart is ready to be devoured! Enjoy 🙂

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