Name: Plum Almond Tartlets
Cook time: 1 hr
Total time: 3 1/2 hr
Yield: Makes 6 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/4 teaspoon salt; 3/4 stick cold unsalted butter, cut into 1/2-inch cubes; 2 tablespoons cold vegetable shortening (preferably trans-fat-free); 3 to 4 tablespoons ice water; 2/3 pound small firm-ripe prune plums (9 or 10), quartered lengthwise and pitted; 1/3 cup plus 2 tablespoons sugar, divided; 1/2 cup whole almonds with skinsv; 1/4 cup all-purpose flour; 1/8 teaspoon salt; 1/2 stick unsalted butter, softened; 1 large egg; 1 tablespoon Amaretto (optional); Confectioners sugar for dusting; Equipment:6 (4- by 3/4-inch) round nonstick tartlet pans

Guests are always tickled by their own individual desserts, and after a light summer meal, these tartlets are just the thing. A flaky crust cradles plump crescents of fruit accented with almonds and Amaretto.

Cooks' note:

Tartlets can be made 8 hours ahead and kept, loosely covered, at room temperature.

Recipe notes

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