Monday 25 August 2014

Looking For That Blessed Hope

My husband ate one of the Plum Tartlets which I baked last night.  He thought it was for his morning breakfast and commented that it was too crumbly and dry.

"Hey! You took the best looking of the lot, and these are not breakfast muffins, they're meant to be eaten with ice cream!" I exclaimed.  I have not even taken photos.

I didn't think much of these tartlets when I saw the Bake Along link. I said to myself, "No, I'm not baking these.".  But I'm kinda into this Bake Along ever since joining hosts Zoe, Joyce and Lena.  I have enjoyed Bake Along tremendously and have challenged myself to bake things which I normally dare not do. It is always the same chiffons, sponge and butter cakes.

Plums are in season, and are selling cheaply in supermarkets everywhere. What kind of plums to buy? I'm spoilt for choice here. We have the Spanish and American varieties. I bought the red plums because I think they're prettier for baking.

Plum Tartlet
Adapted from Bake for happy kids, from the book Back in the Day Bakery.
6 small tarts

150g all-purpose flour
1/2 tsp baking powder
1/4 tsp ground cardamom (cinnamon powder)
1/8 tsp fine sea salt
125g unsalted butter, at room temperature (salted)
1 large egg yolk
40g caster sugar
1/2 tsp vanilla paste (or exract)
lemon zest from 1 lemon
2 plums, pitted and sliced (fresh or frozen)
2 tbsp brown sugar
icing sugar for dusting


  • Preheat the oven to 350F or 160C fan forced. Lightly butter 6 cups of a muffin tray and line each base with a circle of baking paper.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until pale and fluffy, about 2 minutes. 
  • Add the egg yolk, granulated sugar, vanilla, and lemon zes and continue to beat until the mixture is light in colour.
  • In a separate mixing bowl, combine flour, baking powder, cardamom and salt.
  • Reduce the speed to low and add sifted flour mixture in thirds, mixing just until incorporated; be careful not to over mix.
  • Divide the dough evenly among muffin cups. Place plum slices in each cup,lightly pressing the slices into the dough with your fingers. 
  • Sprinkle the tops with brown sugar.
  • Bake for 25 mins, until the tartlets look set and the tops are bubbly and caramelized to a golden brown. Dust with icing sugar and serve.
These are best served warm, but they can be covered with plastic wrap and refrigerated for up to 3 days.

Surprise, surprise, I like the tartlets! This is great and fuss free way of making tarts without crust. Taste a little like crumbles and this would be great with vanilla ice cream.

This post is linked to Bake Along hosted by Zoe from Bake for Happy Kids, Lena from Frozen Wings and Joyce from Kitchen Flavours.


  1. Hi Lian, yes agree with you totally the fun bake along and I learn alot on the recipes from the group ^-^. Like the crustless tartlets too !

  2. Good morning,
    I also baked these tartlets and it is also dry and crumbly to eat on its own...
    Have a blessed week.

  3. Hi Lian,
    Lovely tartlets! Did you bake these in muffin pans? These are indeed crumbly, but mine turned out really moist. These tartlets reminds me very much of buttery shortbread!
    I'm so glad to know that BA has inspired you to try many different bakes! We are having lots of fun too trying out many varieties of bakes. There are many more in our list to try! Thank you for your support in baking along with us, much appreciated! :)

  4. hello lian, i see that yours and joyce's tarts hav risen quite well..and yes, the red plums make the tarts look very pretty! i also feel that you are already part of the bake along family, it's nice to know that you enjoyed baking with us , so do we! thank you so much!

  5. Hi Lian,

    I was worried at first seeing your husband's comment and relieved to see that you actually like these tarts. Actually, I didn't cut the butter from the recipe. All I did was to bake them in smaller portion sizes. The proportion of butter and flour remains unchanged. They probably have more crusty area than the bigger ones but the taste should be the same :D


  6. Hi Lian, yours look cakey and delicious. I baked them in tart mould, that's why it tastes like tart.


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