Mascarpone and Prune Tartlets

Mascarpone and Prune Tartlets
Photo by Romulo Yanes


  • 1 teaspoon fresh lemon zest
  • 1 pie weights or raw rice
  • 10 pitted prunes (sometimes called dried plums)
  • 1 cup mascarpone
  • Sweet pastry dough
  • 3 large egg yolks
  • 6 4- by 3/4-inch fluted round tartlet pans
  • + 5 more ingredients
    • ½ teaspoon vanilla
    • ¼ teaspoon salt
    • ½ cup sugar
    • 1 5-inch round cookie cutter
    • ¼ cup Armagnac

Bring prunes and Armagnac just to a simmer in a 1-quart saucepan, then let stand, covered, 1 hour. Roll out dough into a 15-inch round (about 1/8 inch thick) on a lightly floured surface with a lightly floured rolling pin, lifting up dough occasionally and flouring surface as necessary to keep do...

View full recipe at Epicurious


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