Bloody Valentine Plum Tarts
For my Food Lover’s Book Club discussion of Anthony Bourdain’s Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook, I decided to make “Bloody Valentine Plum Tarts.” I found a recipe for “Warm Plum Bleeding Heart Pies,” online and decided to add dripping blood shapes and red sprinkles to the crust to create a more realistic bloody valentine look.
These tarts would be perfect for a Halloween dessert or dinner with an ex-husband or wife.
Bloody Valentine Plum Tarts
Based on Melissa’s Everyday Cooking with Organic Produce Warm Plum Bleeding Heart Pies.
Serves 8. Allow time to cool crust for an hour in refrigerator either the day before or baking day.
1 1/3 cups all-purpose flour, plus flour for dusting work surface
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into 8 pieces
1/4 cup ice water
3/4 cup sugar plus 1 tablespoon, divided use
2 tablespoons instant tapioca (I found a cheap bag of tapioca at MT Supermarket on N. Lamar)
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
3 pounds plums, pitted, cut in 3/8-inch wedges
1 tablespoon cream or 1 egg yolk beaten with 1 teaspoon water
cold sweetened whipped cream or ice cream
1. Adjust oven rack to middle position. Preheat oven to 375°F.
2. Prepare crust: In food processor fitted with metal blade, pulse flour, salt, and sugar 2 or 3 times. Add butter and pulse until mixture resembles coarse meal. With motor running, add ice water through feed tube, processing until mixture just barely comes together. Pat into disk shape; place in plastic bag and refrigerate for 1 hour.
3. Prepare filling: Whisk to combine ¾ cup sugar, tapioca, cornstarch, cinnamon, and ginger in large bowl. Add plums; toss. Arrange 8 (6- or 8-ounce) soufflé cups or ramekins on rimmed baking sheet. Divide plum mixture between cups, filling each even with top (wipe rims clean).
4. Lightly flour clean, dry work surface, as well as a rolling pin. Place dough in center and roll to ¼-inch thickness. Use small sharp knife to cut out 8 hearts large enough to sit atop filling without touching sides of soufflé cup or ramekin (I also cut out shapes for drops and puddles of blood). Place hearts (and blood drops/puddles) in single layer on parchment paper-lined baking sheet; dip pastry brush in wash (either cream or egg mixture) and brush lightly on tops of hearts. Bake until cooked through and nicely browned, about 15 minutes (this was too long for the smaller pieces — I should have separated them to another tray and removed earlier). Remove from oven and add red sprinkles to signify blood — sprinkle rest with 1 tablespoon sugar; set aside. Increase oven temperature to 450°F.
5. Place plum-filled cups on rimmed baking sheet. Bake 25 minutes in 450°F oven, or until plums are soft. Remove from oven. If tops look dry, carefully stir hot mixture to bring some juicy portion to top. Place a baked crust heart on top of each; press down gently to surround edges of heart with juice. Allow to cool at least 20 minutes.Tags: food lovers book club, medium raw, plum, tony bourdain