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Freeform plum tarts recipe

58 ratings

This rustic recipe is so easy to make and tastes absolutely delicious. Simply make a rough shortcrust and bundle on a sweetened plum and nut filling, then gently encase with the pastry overhang and enjoy your galette-style individual puddings served with cream or custard. See method

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

Ingredients

For the pastry

200g plain flour
100g unsalted butter, cut into chunks
2 tbsp granulated sugar, plus extra for sprinkling
½ tsp ground cinnamon

For the filling

8 ripe plums, quartered
50g 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

Preheat the oven to gas mark 7, 220°C, fan 200°C.
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.
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 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.
Bake for 15 minutes until the pastry is golden brown and crisp. Serve warm with cream or custard.

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