Plum-Tahini Shortcakes
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 653
- Total Fat
- 46
- Saturated Fat
- 25
- Carbohydrates
- 56
- Dietary Fiber
- 4
- Sugar
- 27
- Protein
- 9
- Cholesterol
- 160
- Sodium
- 385
- Total: 3 hr 45 min
- Active: 1 hr
Ingredients
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 cup toasted sesame seeds, plus more for sprinkling
2 tablespoons tahini
1 tablespoon baking powder
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces, plus melted butter for brushing
2/3 cup heavy cream
1 large egg
1 1/2 pounds red plums (about 4), pitted and sliced into thin wedges
1/2 vanilla bean, split lengthwise
1 cup cold heavy cream
2 tablespoons honey
Directions
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, sugar, sesame seeds, tahini, baking powder and salt in a food processor until combined. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
- Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F. Lightly brush each ball of dough with melted butter and sprinkle with sesame seeds. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 20 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
- Meanwhile, make the filling: Toss the plums with the sugar and vanilla bean in a medium saucepan; let sit 30 minutes. Cook over medium heat until the juices are bubbling and syrupy, 10 to 15 minutes. Discard the vanilla bean and transfer the plums to a bowl. Let cool to room temperature, at least 2 hours.
- Beat the heavy cream and honey in a medium bowl with a mixer on medium-high speed until medium peaks form. Refrigerate until ready to use.
- Split each shortcake and fill with the whipped cream and plums.