Mirabelle Plum Pastries

Ingredients:

50 g (3½ tbsp) butter

100 g (1 cup) rolled oats

100 g (½ cup) cane sugar

125 ml (½ cup) heavy cream

500 g (about 1 lb) mirabelles (green plums), pitted

100 ml (⅓ cup + 1 tbsp) apricot juice

30 g (3 tbsp) potato starch

For garnish:

Whipped cream

Tools:

Aluminum foil (for lining molds)

Instructions:

Melt the butter in a pan over medium heat. Add the oats and toast lightly until fragrant. Stir in the sugar and cook until it caramelizes. Gradually pour in the cream, stirring constantly. Bring the mixture to a boil and cook until it thickens into a firm paste. Line six small tartlet molds with aluminum foil, shiny side facing inward. Press the oat mixture into the molds, pushing it up the sides to form little baskets. Bake the tartlet shells in a preheated oven at 200 °C (390 °F) for about 15 minutes, until golden. Let them cool slightly. Meanwhile, place the pitted mirabelles in a saucepan with the apricot juice. Bring to a boil, then stir in the potato starch and cook briefly until the mixture thickens. Let it cool for about 10 minutes.

Spoon the mirabelle filling into the tartlet shells and top with whipped cream before serving.