Freeform Plum Tarts hero 5a727037 5536 4f59 a4e3 1b07a61f90ea 0 472x310

Freeform plum tarts recipe

56 ratings

See method

  • Serves 6
  • 30 mins to prepare and 15 mins to cook
  • 338 calories / serving
  • Freezable

Ingredients

    For the pastry

    • 200g (7oz) plain flour
    • 100g (3½oz) unsalted butter, cut into chunks
    • 2tbsp granulated sugar, plus extra for sprinkling
    • ½tsp ground cinnamon
    • 4tbsp cold water

    For the filling

    • 8 ripe plums, quartered
    • 50g (2oz) walnuts, chopped
    • ½ orange, grated rind
    • 1 egg white

Each serving contains

  • Energy

    1415kj
    338kcal
    17%
  • Fat

    20g 29%
  • Saturates

    9g 44%
  • Sugars

    11g 12%
  • Salt

    0g 1%

of the reference intake
Carbohydrate 36.6g Protein 5.2g Fibre 3g

Method

  1. Preheat the oven to Gas Mark 7, 220°C, fan 200°C.
  2. Place the flour in a bowl, then add the butter and rub it into the flour until it resembles breadcrumbs. Stir in 1 tablespoon of the sugar plus the cinnamon. Then add 3 tablespoons of cold water and mix to a soft dough. Turn out onto a well-floured work surface and shape into a ball. Cut into 6 equal pieces. Roll out each piece into a circle about 14cm (approximately 6in).
  3. Cut the plums in half, remove the stones and cut each half into 3 slices. Place in a bowl and toss with the remainder of sugar, the walnuts and orange rind. Divide the filling between each pastry circle, piling it into the centre. Gather 1.5cm (¾in) of the pastry edge up over the plum filling, pinching it around to make a rim. Brush the pastry edge with egg white. Sprinkle with a little extra sugar.
  4. Bake for 15 minutes until the pastry is golden brown and crisp. Serve warm with cream or custard.

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