There is currently a glorious abundance of succulent fruit thanks to the season. While it’s delicious to just devour them as is, there’s also other fun to be had. In the spirit of the month of love, I took a pile of crimson-skinned plums and arranged them into heart-shaped tartlets.
I also learned a valuable lesson on how NOT to make plum tarts. If you would like a tart with the astringency of vinegar and a delicate after taste of vomit, add brie. Yeuch. I thought it would make a good match. I could not have been more wrong! So avoid adding cheese to stone fruit tarts, it’s unpalatable.
So here’s the recipe, minus awful cheese:
- 250 g sheet of puff pastry, thawed
- 4 plums, cut into about 6 or 8 crescent wedges
- 8 tbsp sugar
- 1 egg yolk, beaten
Preheat oven to 200°C. Cut large heart shapes out of the unrolled pastry. I made a stencil first with paper and then cut around it. Then lightly score another heart into each shape, about about 50mm from the edge. Using a fork, lightly poke holes over the surface where the plum slices will rest (so inside scored border). Arrange plums inside the scored area. Dust with about 2 tbsp sugar each. Lightly brush all the edges with the egg yolk. Pop into the oven for about 15 – 20 min, until edges are golden brown and crispy and the plums have caramelised. Remove from oven and allow to cool a bit.
Serve with a scoop of vanilla ice cream or drizzled with custard. Et voilà!