NOURISH HEALTH + TASTE + STYLE

Directions

Preheat oven to 375 degrees.

Crust: 

Whisk flours and salt together in a mixing bowl.

Cream butter and sugar together until smooth in a mixer using a paddle attachment.  Mix in the egg and then the egg yolk.  Slowly add the flour mixture, about half the quantity at one time.  Mix on a medium-high speed until dough forms.  

Place dough on a floured surface and shape into two equal balls or discs. Wrap each in plastic wrap and refrigerate for at least an hour if not overnight.  Freeze one or both if desired for up to a month.

Take one disc and either divide into 4 mini-tarts or 1 regular tart and use a rolling pin to shape into an even circle, about 1/2 inch thick.

Plum Filling: 

Mix plums, cornstarch, sugar, vanilla and rosemary together.  Place filling onto center of crust(s) leaving an inch or two on the outer edges.  Fold edges over fruit to give a rustic look.  

Brandy Glaze: 

Simmer brandy and sugar over low-medium heat until reduced by nearly half.  Drizzle glaze lightly over plums.

Brush crust with extra egg yolk and sprinkle with sanding sugar.  Bake for about 35-40 minutes or until golden brown (tartlets may take less time).

Directions

Preheat the oven to 350°F.

In a food processor, blend the flour, sugar, and salt. Add the butter, egg yolk, and vanilla and pulse until the mixture forms a large moist clump.

Press the dough into a 9-inch round fluted tart pan with a removable bottom. Press the dough up the sides, press the bottom of the dough four or five times with the tines or a fork, and bake for 10 minutes, then cool.

For the filling: Bring the heavy cream to a boil in a medium saucepan, then remove from the heat. Add the chocolate and stir until melted.

Whisk the eggs, vanilla, bourbon, and salt in a small bowl and add to the chocolate. Pour the filling into the tart shell and bake for 20 to 25 minutes. Remove from the oven and cool for about an hour.

For the glaze: Bring the heavy cream to a boil in a medium saucepan, then remove from the heat and stir in the chocolate. Add the corn syrup, warm water, and bourbon. Gently pour evenly over the tart. Sprinkle the fleur de sel over the tart and allow to stand for about an hour.

For the raspberry coulis: Heat the raspberries, sugar, and lemon juice in a small saucepan and simmer for about 10 minutes. Strain the seeds out through a small sieve if desired.

Carefully remove the tart from the outer part of the pan. Serve with 2 to 3 teaspoons of raspberry coulis and fresh raspberries.

Directions

In a bowl, whisk together both flours, salt and lemon verbena.
 In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and confectioners' sugar. Mix on medium-low speed until well combined, about 4 minutes. [You can also use a food processor to mix the dough, pulsing on and off for about 2 minutes.]

Mix in the egg and the yolk until well-incorporated. Add the flour mixture in half at a time, scraping down the sides of the bowl after each half is added.

Place the dough onto a lightly floured work surface.  Divide dough in half, shape into flattened disks, and wrap each one in plastic wrap. Refrigerate for at least 1 hour, or overnight. 
  You'll have an extra disc remaining which can be frozen for later use - it's great as a base crust for any type of fruit tart. 

Preheat oven to 350 degrees.
Roll out 1 ball of dough for the crust.  Press gently into a 12” tart pan with removable bottom and fork a few holes in the bottom.  Cover with tin foil and spread about 1 cup of dry beans or pie weights over tops and blind bake the crust for about 15 minutes.  Remove from oven and crumble goat cheese or gorgonzola over top.  Drizzle 1 1/2 tablespoons honey over cheese and dust with a bit of black pepper.  Arrange fig quarters in concentric circles around the tart. Drizzle remaining honey over top.
Bake for 25 to 35 minutes until crust is golden brown and figs are nice and soft and glistening.  Serve warm or at room temperature.