Plum puff pastry tart

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Plum puff pastry tart

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Ingredients

Adjust Servings:
500 g Puff pastry
12 Plums
150 g Caster sugar
1 Egg
Cuisine:
    • Serves 8
    • Medium

    Ingredients

    Directions

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    Plum puff pastry tart

    This plum puff pastry tart is a lovely light tart.  I was planning to do a similar version using a blackberry compote and apple slices.  Just for clarity on this, I was expecting to have some extra puff pastry in the freezer from last time I made it.  Unluckily, I had ran out and decided to try some shop bought frozen puff pastry.  When I make the blackberry/apple version, I will use home made puff.  Another version I would like to try is a passion fruit compote with mango slices. This is extremely easy to make and well worth the effort.

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    Steps

    1
    Done

    Dice four ripe plums and put into a pan along with the 90 g - 100 g of the sugar.
    Turn the hob to a low temperature.

    2
    Done

    Stir the sugar amongst the plums and stir regularly for about 15 minutes.
    Leave to cool.

    3
    Done

    Roll out the pastry and cut a 25cm square, prick holes on both sides.
    Cut four strips of pastry 25cm in length and cut the corners in at 45 degrees, much a like a picture frame.

    4
    Done

    Whisk the egg quickly and use it around the edges to attach the strips.
    Push down and seal along the edges. Score a design along the frame.
    Egg wash the edges and put into the freezer for 15 minutes.

    5
    Done

    Cut about 7 - 8 plums into halves and then slice thinly.
    Take the pastry base from the freeze and spread the compote evenly within the frame.
    Layer over the plum slices.

    6
    Done
    35 minutes

    Sprinkle the plums with as much of the remaining caster sugar as you require.
    Place into a preheated oven for 10 minutes.
    Drop the temperature to 180C/350F/Gas mark 4, rotate the tray and bake for a final 25 - 30 minutes, until the pastry is a golden brown.

    7
    Done

    Remove and cool on a rack when the base is a golden brown.
    Serve warm with vanilla ice cream or custard.

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