Warm plum-plumcot Bleeding Heart ‘Pies’
These baked plums and plumcots are vibrantly flavored and delectably juicy. This simple presentation showcases small “pies” baked without bottom crusts. The fruit and heart-shaped top crusts bake separately. Once the filling is baked, each one is topped with a sugared crust and allowed to sit about 20minutes before serving with sweetened whipped cream. To save time, store-bought refrigerated crust can be substituted for the from-scratch dough.
Yield: 8 servings
INGREDIENTS
Easy food-processor crust:
1 ⁄ cups all-purpose flour, plus flour for dusting work surface
⁄ teaspoon salt
1 teaspoon sugar
⁄ cup (1stick) cold butter, cut into 8pieces ⁄ cup ice water (without the ice)
Filling:
⁄ cup sugar, plus 1tablespoon for garnish, divided use
2 tablespoons instant tapioca
1 tablespoon cornstarch
⁄ teaspoon ground cinnamon
⁄ teaspoon ground ginger
3pounds plums or plumcots, pitted, cut in ⁄ -inch wedges
Wash: about 1 tablespoon cream or 1 egg yolk beaten with 1 teaspoon water
For serving: sweetened whipped cream
PROCEDURE
1. Adjust oven rack to middle position. Preheat oven to 375 degrees.
2. In food processor fitted with metal blade, pulse flour, ⁄ teaspoon salt and 1teaspoon sugar 2or 3times. Add cold butter pieces 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 disc shape; place in plastic bag and refrigerate.
3. Whisk ⁄ cup sugar with tapioca, cornstarch, cinnamon and ginger in large bowl. Add plums or plumcots; toss. Arrange 8
( ⁄ -cup to 1-cup) soufflé cups or ramekins on rimmed baking sheet. Divide plum mixture between cups, filling each even with top.
4. Lightly flour clean, dry work surface, as well as a rolling pin. Place dough in center and roll to ⁄ -inch thickness. Use small sharp knife to cut out 8hearts large enough to sit atop filling without touching sides of soufflé cup or ramekin (or if preferred, use a heart-shaped cutter). Place hearts 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 in preheated oven until cooked through and nicely browned, about 13-15 minutes. Remove from oven and sprinkle with 1 tablespoon sugar; set aside. Increase oven temperature to 450 degrees.
5. Wipe rims of cups or ramekins with clean cloth. Still on the rimmed baking sheet, place in oven. Bake 25 minutes in 450-degree 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 20minutes. Serve warm with cold, sweetened whipped cream.
Source: “Melissa’s Everyday Cooking With Organic Produce,” by Cathy Thomas (Wiley, $29.99)