Little plum tarts

Name: Little plum tarts
Cook time: 30 min
Cuisine: British
Ingredients: 4 firm, ripe plums; 500g puff pastry, fresh or thawed; 1 egg, beaten; 1 tbsp granulated sugar; 1 tbsp butter; 1 tbsp honey or plum jam

Jill Dupleix

October 19, 2011

Time:< 30 mins

This is not so much a recipe as an idea, one that can be used time and again with summer's plums, peaches and apricots. Serve with creme fraiche or yoghurt.

Ingredients

4 firm, ripe plums
500g puff pastry, fresh or thawed
1 egg, beaten
1 tbsp granulated sugar
1 tbsp butter
1 tbsp honey or plum jam

Method

Heat oven to 200C. Cut each plum in half so you have eight "cheeks", discarding the central stone.
Roll out the pastry if need be. Place a plum cheek on the pastry and trace a circle around it of around 8 or 9cm diameter, allowing a border of 1 to 2cm around the fruit. Cut out eight such bases and arrange on lightly oiled baking sheets.
Brush each pastry with beaten egg and place a plum cheek on top. Scatter with the sugar and dot with butter.
Bake for around 20 mins until the plum is soft and the pastry is risen and lightly scorched. Drizzle a little honey or diluted plum jam over the top.
Serve warm.
Makes 8.