Hospitality College


Plum Tartlets and Lemon Tartlets


Plum Tartlets and Lemon Tartlets

by Marta Osorio

Plum Tartlets and Lemon Tartlets using sugar paste, the students will produce 2 different tartlets to demonstrate the versatility of the paste. The products are expected to be finished following specific requirements: apricot glaze for plum tartlets and caramel for lemon tartlets, a lemon confit can also be used. The plum tartlets will be served with vanilla ice cream made on the previous lesson.


[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”2/3″][vc_images_carousel images=”7595″ img_size=”700×500″][/vc_column][vc_column width=”1/3″][vc_column_text]

Ingredients and Method:

Sugar paste

Butter 125g
Eggs 1
Flour- plain 200g

Use rubbing method, rest
Roll out, line the tartlet cases and rest before baking
Bake as required.

Frangy pane

100g butter
100g caster sugar
2 eggs
50g ground almonds
50g flour
Lemon zest[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Cream the butter and sugar, add the egg, mix in the flour and ground almonds and lemon zest if using. Fill the pastry cases and bake at 180C for 15 minutes or until golden brown.

Lemon filling

9 eggs
300ml cream
8 lemons zest and juice
375g sugar

Mix all the ingredients together, fill the tartlet cases and bake at 160C for about 10 minutes or until set.

For more recipes please visit[/vc_column_text][/vc_column][/vc_row]

Leave a Comment