Plum Tarts with Cardamom are made with puff pastry, forming the perfect bowl to hold a scoop of ice cream. Even when served warm it will contain the mess.
- 1 package all-butter puff pastry (thawed in the refrigerator and still cold)
- all-purpose flour (as needed for rolling)
- 4–5 ripe plums (about 3/4‑lb, sliced into ½ inched pieces, pits discarded)
- ¼ cup granulated sugar
- 2 teaspoon corn starch
- ¼ teaspoon ground cardamom
- 1 large egg yolk (mixed with 1‑teaspoon water, as egg wash)
- turbinado sugar (as needed)
Preheat the oven to 375°
On a lightly floured surface using a lightly floured rolling pin, roll out one square of cold dough to about a 10 square, a generous 1/8‑inch thick. Use a paring knife to trim the edges neatly if necessary. Then cut into four 5‑inch squares. Lay squares onto a parchment-lined baking sheet, about ½‑inch apart. Repeat with second square of dough using a second baking sheet if needed.
In a bowl, toss the sliced plums with granulated sugar and the cornstarch and cardamom. Let them sit until the cornstarch is dissolved and no longer white and powdery. Toss again.
Spoon some of the fruit and juices onto the center of each puff pastry square. Working one at a time, fold all four corners over the filling, so that the points meet near the center but do not touch (leave about ¼‑inch of space between them). Press lightly to distribute the filling somewhat, being careful not to let any escape. Pinch the seams closed at the bottom corners to trap any juices, leaving the tops open to vent steam. Repeat with the remaining squares of filled dough. Refrigerate until chilled, about 20 minutes.
Brush the exposed tops and edges of the dough of each tart with egg wash and sprinkle with turbinado sugar. Bake in the heated oven, until they are golden brown and filling is oozing out a little; 25 to 30 minutes. Move to a wire rack to cool. Serve warm or at room temperature with a scoop of ice cream.