Fruits of the Season
Mini Chocolate Frangipane Tarts with Wine-Poached Plums
Makes 6 individual tarts
2 cups all-purpose flour
⅔ cup granulated sugar
½ cup unsweetened cocoa powder
12 tablespoons butter, cut into tablespoon-size pieces
1 large egg, lightly beaten
Chocolate Frangipane Filling (recipe follows)
Wine-Poached Plums (recipe follows)
Garnish: sweetened whipped cream
1. In the work bowl of a food processor, combine flour, sugar, and cocoa powder; process until combined. Add butter; process until mixture is crumbly. Add egg and process until mixture forms a ball.
2. Press dough into a disk; wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
3. Divide dough into 6 portions, and press into bottom and up sides of 6 (3-inch) removeable-bottom fluted tart pans. Lightly cover and refrigerate for at least 2 hours. Divide Chocolate Frangipane Filling among prepared pans.
4. Preheat oven to 350°.
5. Place pans on a rimmed baking sheet, and bake until centers are set, about 25 minutes. Let cool to room temperature, and remove from pans. Top with Wine-Poached Plums and drizzles of reduced poaching liquid before serving, and garnish with whipped cream, if desired.
Chocolate Frangipane Filling
2 cups sliced almonds
1 cup granulated sugar
2 large eggs, lightly beaten
2 teaspoons bourbon
10 tablespoons butter, cut into tablespoon-size pieces
¼ cup all-purpose flour
8 ounces bittersweet chocolate, melted
In the work bowl of a food processor, combine almonds and sugar; process until almonds are finely ground. Add eggs and bourbon; process until combined. Add butter; pulse until blended. Add flour; pulse until combined. Add melted chocolate; process until mixture is smooth.
Wine-Poached Plums
Makes 12
2 cups red wine
2 cinnamon sticks
3 star anise
5 cloves
¼ cup granulated sugar
12 Amber Jewel plums, halved and pitted
In a large Dutch oven, combine wine, cinnamon sticks, star anise, cloves, and sugar. Bring to a boil over medium-high heat; reduce heat and simmer. Add plum halves, and simmer until just tender, 10 to 15 minutes. Remove plums from poaching liquid, and set aside to let cool. Return poaching liquid to a boil, and
