Late summer is the time for plums – eaten fresh or in puddings they are a treat. So here is the simplest of dishes that is greatly lovely by us lot!
For this blog, we used some glorious small yellow plums that were a gift from the neighbour of our host in Normandy. So, ‘merçi beaucoup’!
  • 1kg of plums – any variety you like best
  • Puff pastry
  • 2 tsp caster sugar or honey
  • 25-30cm loose-based tart tin.  The size will depend on how many plums you use
  • Heat the oven to 180c/gas 4.
  • Line the tart tin on the bottom with some greaseproof paper.
  • Stone the plums – cut lengthwise along the ‘seam’, twist, open, remove the stone.
  • Roll out the puff pastry (we always use ready-made!) to about 4mm thick.
  • Line the tart tin, and cut off excess to about 1cm above tin side.
  • Spread the stoned plums evenly over the pastry
  • Sprinkle with the sugar or honey.
  • Cook in the oven until golden brown and the base is crispy.
  • Take out of the oven, remove from the tin and place on a cooling rack or if you are going to eat immediately, onto a cutting board and straight to the table.
  • Serve with ice cream or fresh cream.

Instead of plums try with damsons, figs, apples or pears. Here are some individual-sized tartlets as examples.