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:
Ingredients
- 250 g sheet of puff pastry, thawed
- 4 plums, cut into about 6 or 8 crescent wedges
- 8 tbsp sugar
- 1 egg yolk, beaten
Method
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!
