Freeform plum tarts recipe
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 338.0kcal
- Fat
- 20g
- Saturates
- 9g
- Salt
- 0.0g
- Sugars
- 11g
of the Reference intake
Carbohydrate 36.6gProtein 5.2gFibre 3.0g
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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