Plum and cardamom tarts recipe
Practise your pastry skills with these gorgeous fruit tarts which have a crumbly almond pastry base and pretty lattice top. The fruity filling makes the most of seasonal plums and has a subtle spicy flavour from cardamom. A perfect autumnal pud to serve up with a dollop of rich clotted cream.
See method- Serves 4
- 35 mins to prepare and 30 mins to cook, plus chilling and cooling
- 660 calories / serving
Ingredients
- 150g plain flour, plus extra for dusting
- 75g ground almonds
- 75g caster sugar
- 150g butter, chilled and diced, plus extra for greasing
- 2-3 tbsp milk, plus extra for brushing
- icing sugar, for dusting, to serve
- clotted cream, to serve
For the plum filling
- 8 firm plums, halved and stoned
- 4 tbsp caster sugar
- 4 tbsp bramble jelly
- 7 cardamom pods, seeds removed and finely ground, pods discarded
- 2 tsp ground arrowroot, mixed with 1 tbsp water
Each serving contains
- Energy
- 2765kJ 660.0kcal
- Fat
- 38g
- Saturates
- 18g
- Salt
- 0.2g
- Sugars
- 48g
of the Reference intake
Carbohydrate 77.1gProtein 7.9gFibre 3.8g
Method
- To make the pastry, sift the flour into a large bowl and add the almonds and sugar. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the milk, 1 tbsp at a time, until the pastry starts to clump together. Transfer to a floured surface and use your hands to combine. Wrap in clingfilm and chill for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C.
- Meanwhile, make the filling. Put the plums in a saucepan with the caster sugar, bramble jelly, 1 tbsp water and the ground cardamom seeds. Gently heat, stirring, until the sugar has dissolved and the jelly has melted. Simmer for 3-5 mins until the plums have softened a little. Stir in the arrowroot mix, then bring to the boil, stirring gently. Remove from the heat and leave to cool for 10 mins.
- Roll out the pastry on a work surface dusted with flour. Grease 4 x 10cm loose-bottomed tart tins and line with the pastry. Trim off any excess pastry.
- Gather the pastry trimmings together and roll out to a long strip about the width of the tart tins. Cut into 24 x 1cm-thick strips, about 10cm in length. Divide the plum filling between the pastry cases, then carefully weave 6 pastry strips in a lattice pattern across the top of each. Secure the ends with a little milk, and trim to neaten. Brush with milk and bake for 20 mins, or until golden.
- Leave the tarts to cool in the tins for at least 15 mins. Remove and dust with icing sugar. Serve with clotted cream.
- See more Dessert recipes
