Light plum tart

Name: Light plum tart recipe
Yield: 8
Ingredients: 4 sheets frozen all-butter puff pastry, thawed; 10-12 small ripe plums, halved, stones removed; 1 tbs caster sugar; 1/4 cup (60g) redcurrant jelly; Creme fraiche, to serve

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by Rick Stein

Chef, author, TV presenter

Jan 06, 2022

“This is my most often cooked dessert, realistically because it’s so easy to make and I’m always pushed for time when cooking for more than four.

4 sheets frozen all-butter puff pastry, thawed
10-12 small ripe plums, halved, stones removed
1 tbs caster sugar
1/4 cup (60g) redcurrant jelly
Creme fraiche, to serve

Method

1.

Preheat the oven to 220°C. Overlap the pastry slightly to create a large square and cut it into a disc about 28-30cm in diameter, using a dinner plate as a guide.
2.

Transfer to a lined baking tray, lightly dock all over with a fork and blind bake for 20 minutes or until golden brown.
3.

Cut each halved plum across into 4 or 5 slices and arrange slightly overlapping on the pastry. Sprinkle over the sugar and bake for 15 minutes or until the pastry is cooked, crisp and golden and the sugar has lightly caramelised the plums.
4.

Meanwhile, put the redcurrant jelly into a saucepan with 2 tsp of water. Warm over a gentle heat until melted. Leave aside to cool slightly but do not let it set.
5.

Remove tart from the oven and brush with the redcurrant glaze. Serve with creme fraiche.