Plum Pudding Tartlets

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.3 cup brown sugar packed
• 3 tablespoons butter softened
• 1 Dash ground cloves 
• 0.5 pound plums dried pitted finely chopped
• 1 large eggs 
• 3 ounces flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 1 tablespoon juice of lemon fresh
• 2 tablespoons orange juice fresh
• 1 tablespoon powdered sugar 
• 0.1 teaspoon salt 
• 0.3 cup water 
• 1.5 ounces flour whole wheat

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Combine first 7 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 6 minutes or until plums are tender and liquid is almost absorbed. Cool completely.
2. Preheat oven to 37
3. Lightly spoon flours into dry measuring cups; level with a knife.
4. Combine flours, baking powder, baking soda, and salt; stir with a whisk.
5. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 4 minutes).
6. Add egg; beat well.
7. Add flour mixture; beat at low speed just until blended.
8. Divide dough into 24 portions.
9. Roll each portion into a 2-inch circle on a lightly floured surface.
10. Place 1 dough portion into a miniature muffin cup coated with cooking spray. Spoon about 1 tablespoon plum mixture into muffin cup. Repeat procedure with remaining dough balls and plum mixture.
11. Bake at 375 for 10 minutes or until lightly browned. Run a knife around outside edge of each tartlet; remove from pan. Cool completely on a wire rack.
12. Sprinkle with powdered sugar.