PLUM TARTS

These plum tarts are quick, easy and simply delicious. Grab one with a cup of tea for a blissful weekend treat!

I have used the ready-rolled puff pastry which saved me ton of time. This recipe works well with other fruits like apricot, blueberries, cherries, apple. One thing I like about this recipe is that it doesn’t require any special equipment, just a bowl, a baking tray, a brush and everyday cutlery.

The whole process takes about 25 minutes to prepare and 20 minutes to cook (excluding the photography).

The best comment I had was: ”Wow these look and taste amazing, are they from the patisserie down the corner?”. That put a smile on my face for sure.

HOW TO MAKE PLUM TARTS

Just unroll the store-bought pastry cut in 8 equal rectangular pieces, lightly score a 5mm border around the edge of each rectangle. Place 8 pieces of pastry on 2 separate baking paper sheets (unless you have a large oven/baking tray then you can fit all the pieces into 1 tray).

Wash the plums,destone and slice them.

In a bowl beat the egg, water and a pinch of salt, spread the egg wash around the border of each tart.  

Sprinkle each tart with almond ground, which helps to absorb the moisture from the plums and place the sliced plums and almond flakes over. 

Bake for 15-20 minutes or until golden. Remove from the oven let it cool down on a cooling rack. Serve with a dust of icing sugar and ice cream.

For a crisp and golden bottom ensure the baking tray is hot before placing the tart and baking paper sheets in the oven (because no one likes soggy bottoms).

Enjoy.

Print Recipe

Plum Tarts

Prep Time25 minutes mins

Cook Time20 minutes mins

0 minutes mins

Total Time45 minutes mins

Course: Dessert

Cuisine: European

Keyword: easy dessert, Homemade plum tarts

Servings: 8

Author: Cristina

Ingredients

• 320 g ready-rolled puff pastry
• 1 egg
• 1/2 tbsp water
• pinch of salt
• 25 g ground almond
• 6/7 medium size plums
• handful of flaked almonds
• icing sugar for dusting
• ice cream (optional)

Instructions

• Preheat the oven to 220°C for conventional oven, 200°C fan assisted, 7 gas. Place the baking trays in the oven (without the baking paper).
• Unroll the ready-rolled pastry cut in 8 equal rectangular, lightly score a 5mm border around the edge of each rectangle. Place 8 pieces of pastry on 2 separate baking paper sheets (unless you have a large oven/baking tray then you can fit all the pieces into 1 tray).
• In a bowl beat the egg, water and a pinch of salt. Spread the egg wash around the border of each tart. Sprinkle each tart with almond ground, place the sliced plums and almond flakes over.
• Bake for 15-20 minutes or until golden. Remove from the oven let it cool down on a cooling rack. Serve with a dust of icing sugar and ice cream.

Notes

For a crisp and golden bottom ensure the baking tray is hot before placing the tart and baking paper sheets in the oven (because no one likes soggy bottoms).

Adding the almond ground beneath the plums help to absorb the moisture from the fruits.

Photography details: Canon 80D, lens EF 50mm 1.8. Find out more on the Resources page.

Props: Textiles and dinnerware all from Ikea.