Monthly Archives

September 2014


    Puffed Plum Tartlets


    photo 5

    With summer just around the corner (yeeaah!) and beautiful new fruits coming into season, I thought I’d make a quick dessert starring the queen stone fruit of them all – plums! I love a good ol’ plum every now and then. Also, pastry is my absolute weakness – so these little tarts were a must a few Sundays back.

    If you buy ready made all butter puff pastry sheets these gorgeous tarts are just a matter of 3 short steps away. (I have made puff pastry by scratch one too many times this year and I needed a break from all the rolling and folding – just for one day!) I made these tartlets on a lazy morning, still half asleep. All you have to do is cut the puff pastry into rectangles, blitz up a frangipane filling in a blender and slice up a few plums. Bada bing bada boom, done. There isn’t even that much to clean up afterwards. Bargain.

    The Ingredients // makes two tartlets.

    • 1 sheet all butter puff pastry.
    • 3 plums

    For the frangipane filling:

    • 125ml ground almond
    • 60ml sugar
    • 1 eggs
    • 2T butter, melted
    • 1 tsp vanilla extract

    The Method //

    • Preheat the oven to 220’C.
    • Place a sheet of defrosted puff pastry onto a cutting board and cut into rectangular shapes. Set aside in a cool area or the fridge.

    photo 1

    • Slice the 3 plums into 1cm pieces – try to make these as even as possible! The better knife skills here, the prettier the tartlets. Set aside.

    photo 3

    • Make the frangipane filling: place all the ingredients into an electric blender and blitz until a smooth, liquid paste has formed. You can also do this by hand, but I like a finer texture.
    • Pour the filling over the pastry rectangles and spread evenly across with a spoon.
    • Place the plum pieces down the tartlets, leaving spaces along the sides open.
    • Place in the oven for 12 minutes or the pastry has puffed and is golden brown.
    • Once cooked, remove from the oven and glaze with melted butter or soften jam while still warm.