FRAGIPANE PLUM TART IN PHYLLO

Dave Boucher, General Manager, Brennecke’s Beach Boiler, Kauai, HI

Ingredients
2 sticks unsalted butter, softened
1 cup sugar
1 lb. almond paste
8 eggs, lightly beaten
2 tsp. vanilla extract
1 1/4 cups bread flour (not self-rising)
5 sets Athens® Ready-To-Go Fill Dough™, thawed
1/2 stick clarified butter, melted
15 fresh plums, sliced
15 scoops ice cream
15 sprigs mint for garnish

To make frangipane: In a mixer, cream together butter, sugar and almond paste. With mixer running slowly pour in 1/2 of the eggs, mix until combined. Slowly add remaining eggs and vanilla. Add flour slowly until mixture comes together.

Cut each set of Athens® Ready-To-Go Fillo Dough™ widthwise into 6 equal rectangles, making 30 rectangles. Brush rectangle with butter and place buttered side down in 4” round tart pan. Place second sheet buttered side down, with corners alternating to form tart. Repeat with remaining fillo to complete 15 tarts. Fill each tart with approximately 1/2 cup of frangipane: top each with sliced plum. Bake in preheated 325°F oven for 18-20 minutes. Serve warm with ice cream, garnish with mint.

YIELDS: 15 DESSERTS