For the Filling:
2qts. Plums, seeded and cut into ½ “ slices
1c. light brown sugar
1ea. Granny Smith apple, cored, peeled, and coarsely grated
3 tbs. cornstarch
1 tsp. Kashmiri Garam masala
For the Topping:
3c. all-purpose flour
4 ½ tsp. baking powder
1 ½ tsp. salt
1 c. sugar
1 ½ c. butter, cubed and chilled
Puff pastry squares, as needed
Method for the Filling:
Combine all the ingredients and reserve.
Method for the Topping:
Preheat oven to 375F.
Place the dry ingredients in a mixing bowl. Add the cubed butter and either rubbing the butter and dry ingredients together, or using a pastry blender, blend the ingredients until a coarse mealy texture is attained.
Add the cream and gently mix just until the ingredients are moistened.
Assembling and Baking:
Place a 3” square of puff pastry dough in each mold. Using a fork or small knife, poke some holes in each piece.
Place in the oven – after 5 mins check to see if the dough has set and begun to rise. When this happens, remove from the oven and using a dry kitchen towel, gently press down to deflate the pastry.
Fill each shell with enough filling just to reach the top. Sprinkle the topping over each tart. Place in the oven and bake until the topping is golden brown and the filling is bubbling (approximately 45 mins.)