Roasted plum tart with crème pâtissière

Roasted plum tart with crème pâtissière

By
From
Sweet
Serves
8-10

I love making this – not least because I get a bumper harvest of plums from my garden every year, and I need to use them up before the wasps get to them. They’re great for chutneys, of course, but this plum tart is brilliant. If you have puff pastry in the freezer, just defrost it and pin it out, then spread with crème pâtissière and lay the plums on top. Flash the tart in a nice hot oven, and you have the perfect dessert for summer and early autumn.

Ingredients

Quantity Ingredient
butter, for greasing
flour, for dusting
500g Proper puff pastry
or good-quality, bought all-butter puff pastry
100g Crème pâtissière
8 plums, halved, stoned and cut into wedges
50g melted butter

Method

  1. Preheat the oven to 220°C. Grease a large baking sheet and line with silicone paper.
  2. Roll out the pastry on a lightly floured surface to a rectangle 15cm x 30cm and 5mm thick. Transfer to the lined baking sheet.
  3. Score a border about 1cm in, all the way around the rectangle, taking care not to cut all the way through, then spread the inside with the crème pâtissière. Lay the plums, cut side up, in rows all over the crème pâtissière until it is covered.
  4. Bake in the oven for 25 minutes until the pastry is cooked through and the plums are tender and caramelised, then brush with the melted butter.
  5. Serve hot, warm or at room temperature, with vanilla ice cream or custard, if you like.
Tags:
James Martin
Saturday Kitchen
desserts
puddings
sweet
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