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Freeform Plum Tarts
Our Sweet Sour Cream Pastry takes these tarts to a new level, but you can use storebought sweet shortcrust pastry instead if you prefer. You can also make these with nectarines or apricots.
Prep Time
20 mins
Cook Time
20 mins
Serves
makes 12 tarts
Dessert
Baking
Vegetarian
Ingredients
1 egg
1/4 cup ground almonds, or hazelnuts
2 tbsp icing sugar
2 drops almond essence
12 plums, halved, destoned, thinly sliced
2 tbsp runny honey
Greek yoghurt, or vanilla ice cream, to serve
Method
Preheat oven to 180°C/350°F fanbake and line 2 oven trays with baking paper.
Cut pastry into 12 equal pieces and press each one out to a disc about 12cm/5in in diameter. If using sheets of pastry, cut four rounds from each. Place discs on prepared oven trays and turn up the edges to form a rim.
Mix egg, ground nuts, icing sugar and almond essence. Spread a heaped teaspoon onto the centre of each disc. Fan fruit slices on top, allowing one piece of fruit per pastry. Bake tarts until pastry is golden and fruit is tender (15-20 minutes). Drizzle with honey before serving warm or at room temperature with greek yoghurt or ice cream.
