Shortbread with Dried Plum Petals
Unexpected oven-dried plums rest on pillows of sweetened cream, filling a shortbread crust.
- Servings: 5
Source: Martha Stewart Living, September 1998
- 8 tablespoons (1 stick) unsalted butter, plus 1 tablespoon, melted, for pan
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 30 Dried Plum Petals
- 1/2 cup heavy cream
- 2 tablespoons confectioners' sugar, plus more for dusting
Heat oven to 275 degrees. Brush melted butter over a 4 1/2-by-14-inch fluted tart pan with removable bottom; set aside.
In bowl of an electric mixer fitted with paddle attachment, cream butter and 1/4 cup granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add flour, salt and vanilla; mix, beginning on low speed and increasing to medium, until flour is incorporated. Using fingers, gently press dough evenly into pan. Using a fork, score dough evenly into five even pieces.
Bake until edges start to take on color but center remains pale, 45 to 55 minutes. Transfer to a wire rack to cool; unmold.
Place 1/2 cup granulated sugar in a saucepan. Add 1/2 cup water; bring to a boil; cook, stirring until sugar has completely dissolved. Reduce heat to a high simmer. Cut 6 plum wedges into smaller pieces; add. Reduce liquid to a thick pink syrup, 10 to 20 minutes. Strain and discard solids. Set aside.
In bowl of an electric mixer, whip cream and 2 tablespoons confectioners' sugar until soft peaks form, about 3 minutes.
To serve, top each shortbread square with whipped cream, remaining plum petals, and syrup. Dust with confectioners' sugar.