But, since it is mid-summer, you might garnish it with
fresh plum slices along with the mint, whipped topping, and hazelnuts.
So in my dream I made pretty little tarts with a swirly pattern
of plum slices, studded with a few red currants left over from the red currant lemon tea cakes.
I tried it with your recommended red wine syrup mixed with
some plums i sliced and cooked in a dash of balsamic v. plus generous honey and sugar because my plums werent sweet enough and I was stingy with the sugar when I made your syrup.
To serve, put
the plum slices and plum puree into a bowl, top with the crisp.
In a medium mixing bowl, toss together
the plum slices, blueberries, sugar, spices, and arrowroot starch, if using.
Using your hands, fan
the plum slices by pressing them into your dough at an angle.
Put half the mixture into the prepared tin and cover with half
the plum slices, reserving the rest for the top.
Arrange
the plum slices in a flower pattern in each tart shell and bake the completed tarts for 10 minutes, or until the plum juices are starting to bubble.
Spread
the plum slices out on a parchment paper - lined rimmed baking sheet in a single layer and roast in the oven for 10 minutes.
I've been enjoying having this paste in my kitchen since last week, ready for hot water and some company on a whim, but I absolutely LOVED a most recent discovery of spreading it on
plum slices.