Please excuse me for not blogging for over a month. I was waiting for inspiration, and these little tartlets were that inspiration last night. 🙂
I came across some mushrooms and spinach yesterday that looked like they didn’t have another day left in them, so I made a spinach mushroom tart that I saw in Once Upon A Tart, a hilarious but wonderful cookbook by two New York tart-shop owners. I changed their recipes a bit, adding carmelized onions and chickpeas to my sauteed spinach and mushrooms, and using goat cheese in my custard instead of ricotta, and the tart was delicious. We had it for dinner with grilled chicken and corn off the cob.
I had extra tart dough left over when the spinach mushroom tart was in the oven. By the way, don’t substitute pie crust for a tart shell if you can help it– there is no substitute for a flaky, crunchy tart shell. So I decided to see if I could use our very ripe plums to fill my extra dough. Sure enough, there was a recipe in the book for plum tart. I mixed my chopped-up plums and blueberries with honey, cinnamon, lemon juice, and tapioca. Then I cut out squares of thinly-rolled dough to line mini muffin cups.
The tartlets came out bubbling with plummy goodness. I love the sweet and slightly tart blend of plums and the blueberries, especially with the hint of cinnamon. We had them for dessert- a very tart-y day. As mom says, “It makes me want to run through fields barefoot, picking flowers.”