Crisp pastry encasing a surprise filling of plums and cream makes these decorative parcels an impressive dessert. Yet they are economical to make, as only one plum is needed for each parcel. Choose firm, good-sized plums.
Cooking time: 1 - 1 1/2 hours
ingredients
serves 4
3/4 x shortcrust pastry (below)
8 plums
8 teaspoons fine sugar
2/3 cup cream
milk to glaze
fine sugar to decorate
method
1. Heat the oven to 200°C (400°F). Split each plum in half and remove the stone. Fill the cavity of each plum with 1 teaspoon fine sugar. Sandwich the halves together and set aside.
2. Roll out the pastry on a lightly-floured board to 12 x 10 inch. Cut in half lengthwise. To help in cutting, first mark some guidelines. Fold the pastry in half to mark the centre and then fold in each end in turn to mark the quarters.
3. Arrange one strip with the long side next to you. Cut from the bottom corner up to the quarter mark, then back to the base at half way.
4. Cut again up to the second quarter mark, then back to the final base corner. You will now have 3 equal-sided triangles. Join the two spare corners together, dampening, overlapping slightly and pressing, to make the fourth triangle. Cut the second strip in the same way.
5. Brush around each triangle with cold water and stand a plum upright in the centre. Bring the three corners of pastry up to meet at the top of the plum. Pinch the seams firmly together to seal.
6. Fold back the tips of the pastry at the top, making a hole for the steam to escape. Carefully transfer the tricorns on to an ungreased baking sheet.
7. Brush the sides with milk and sprinkle with sugar to give the pastry a sweet glaze. Bake above the centre of the oven for 30 minutes.
8. Just before serving, dribble a little cream into the steam vent to fill the tricorns and sprinkle lavishly with fine sugar.
sweet rich shortcrust
2 1/2 cups All purpose flour
pinch of salt
2 teaspoons superfine sugar
3/4 cup butter or margarine
1 medium-sized egg yolk
2 teaspoons cold water
1. Sift the flour, sugar and salt into a mixing bowl. Add the fat and use a palette knife or spatula to cut it into the flour until it is in pea-sized pieces.
2. With the fingertips, rub the fat into the flour, lifting it up high and rubbing it with your thumbs on top. Let it fall back into the bowl to keep cool.
3. When it resembles even breadcrumbs, mix together the egg and water, sprinkle on half the egg and mix and stir with a knife, until it clings together.
4. Add the rest of the egg and water, as necessary, and with your hands, draw the dough together into a ball, picking up the crumbs.
5. Place the dough on a work surface and knead lightly until smooth. Wrap and chill dough for 30 minutes before using.
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