Caramelized plum tartlets from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 230) by Deb Perelman

  • frozen puff pastry
  • plums

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lsblackburn1 on July 25, 2022

    These were lovely and relatively simple to make. My plums were pretty small so I used about 10 and just piled the fruit on - end result still pretty!

  • westminstr on November 20, 2019

    I used apples and pears; the apple ones were more successful. I don't know whether to blame this on my slow oven, the switch-up of fruit, or what, but it took much longer to bake than the directions stated: 30 minutes to reach the "golden" stage and then another 15-20 for the glaze to bronze and thicken. But when finally done they were delicious! Used Dufour's all-butter puff pastry.

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