Plum tart recipe

This tasty pudding makes brilliant use of the great British tree fruit

The large red Victorias are best for this dish
The large red Victorias are best for this dish Matt Austin

Plums are one of our great British tree fruits. The large red Victorias are probably best for this dish as the plums need to be cut into slices, but you could use smaller varieties or greengages, halved.

Timings

Prep time: 10 minutes

Cook time: 20 minutes

Serves 

2

Ingredients

  • 150g ready rolled puff pastry
  • 4-6 ripe plums, or more if using a smaller variety
  • 1 tbsp icing sugar
  • 1 tbsp honey
  • 1 tsp cornflour
  • 10-12 whole blanched almonds
  • crème fraîche, to serve

Method

  1. Preheat the oven to 220C/200C fan/gas mark 7.
  2. Cut the puff pastry into 2 circles, each 12cm, lay on a lined baking tray and prick all over with a fork. 
  3. Cut the plums in half either side of the stone, remove and reserve the stone and any remaining flesh, then thinly slice. Arrange the plum slices on the pastry and dust with half the icing sugar.
  4. Bake for 10 minutes, dust with the remaining icing sugar and cook for another 10 minutes.
  5. Meanwhile, put the stones and any remaining flesh into a small pan with the honey and cover with just enough water. Simmer for 5 minutes to reduce. Mix the cornflour with a little water to make a paste. Stir into the syrup and simmer until the sauce is a thick pouring consistency. Strain through a fine sieve.
  6. In a small pan over a medium heat, toast the blanched almonds for 2 minutes until just catching colour.
  7. Once the tarts are cooked, transfer to serving plates, spoon over the sauce, scatter over the nuts and add a dollop of crème fraîche.