- 300 grams Pastry flour
- 100 grams sugar
- 200 grams cold butter
- 1 teaspoon cinnamon
- 1 egg
- Red currant jelly
- 500 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 2 packets Bourbon vanilla powder
- 800 grams Red Plum
- 250 milliliters Marsala wine
- 150 grams sugar
- 250 milliliters red Grape juice
- 20 grams cornstarch
- Currants (for garnishing)
- 1 Grapefruit (peeled and thinly sliced)
Combine flour, sugar, cinnamon, butter and egg and knead into smooth pastry. Shape pastry into a ball, wrap in foil and refrigerate for 30 minutes. Roll out on a floured surface until about 3 mm thin (approximately 1/6 inch). Line baking sheet with parchment paper. Dip cookie cutter into flour and cut out many round cookies. Arrange on a baking sheet and bake in preheated oven at 200-220°C (approximately 400-425°F) for about 10 minutes. Remove from the pan and cool on a wire rack.
Rinse and dry plums, halve and pit. Combine grape juice, Marsala and sugar and simmer for about 3 minutes on medium heat. Dissolve cornstarch in a little water and add to the syrup, stirring. Add plums and simmer for about 1 minute. Remove from heat and cool.
Combine 2-3 tablespoons of red currant jelly with 2 tablespoons of water and simmer briefly. Brush cookies thinly with jelly on one side.
Beat cream with cream stiffener and vanilla sugar until stiff. Arrange 16 cookies with jelly side up on a flat surface, top each with 2-3 tablespoons of whipped cream in the center. Remove plums from the syrup individually, drain and place on top and sides of cream. Top with second cookies (jelly side up) carefully. Carefully spread with some cream. Decorate each tartlet with fresh red currants and fresh grapefruit fillets. Drizzle with a little plum syrup and serve (if desired, garnish with other kinds of berries or exotic fruits).