Plum And Rosemary Sugar Tartelettes
Recipe From Tartelette

Serves 8

For the tart shells:
1 stick butter, cut in small pieces
1 1/2 cups flour
1/2 cup powdered sugar
1 egg yolk

In a food processor, combine the flour and butter and pulse until you get a mixture that has the texure of cornmeal. Add the egg yolk and pulse until the mixture comes together in a ball. Wrap in plastic and refrigerate while you prepare the filling. Roll between sheets of plastic wrap and cut out circles larger than your tart shells, fit the dough into the molds and cut out the excess. Prick with a fork, cover with a sheet of parchment paper and fill with pie weights or dried beans. Bake at 350 for about 10-15 minutes.

For the plums:
4 plums (you might need more if you use the smaller Italian plums)
1/4 cup sugar
2 Tb finely chopped fresh rosemary

Cut the plums in thin slices. In a non reactive bowl, combine the sugar and the rosemary and rub in between your fingertips to release the rosemary essence. Reserve one Tb of the sugar and set aside. Add the plums to the bowl and toss them in with the sugar. Arrange the plum slices on top of the cooled tart shells. Sprinkle with the sugar that had been set aside and bake for 20 minutes at 350F. Let cool and serve at room temperature.