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.