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Beach Plum Tartlets

Thu, 11/14/2019 - 14:27
Beach plums in August showing a hint of blush and their unique flavor when ripe
The East Hampton Star

4 oz. cream cheese, in small pieces
4 oz. cold butter, in small pieces
1 cup flour
⅓ cup beach plum jelly
an egg, lightly beaten

Work cream cheese, butter and flour together with fingertips or a pastry blender until a ball of dough can be formed. Wrap dough in waxed paper and refrigerate for at least two hours. Preheat oven to 425 degrees. Roll out dough to one-eighth-inch thickness on a lightly floured board. Cut into 2½-inch circles. Place a spoonful of jelly on each circle, brush the edges with egg and fold over to form a closed half-circle.

Press the edges together with the tip of a fork. Brush tops of tartlets with beaten egg, sprinkle with granu­lated sugar and place on an ungreased baking sheet. Bake for about 20 minutes, until lightly browned.

Makes about 20.

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