I must admit this is by far the easiest recipe ever on earth if you want a quick instant dessert after dinner or just to stop your crave for sweets! There really isn’t that much skills need involve for this recipe but that does not necessarily means it won’t taste as good. By far, it still taste incredible and awesomely sweet! 🙂 The recipe also calls for a short amount of ingredients, making those who are too busy to go and grab a list of ingredients more accessible.
Though, this tart can get burn quickly so remember to watch the oven every now and then to avoid a burnt smelly crust! I particularly ask for some cinnamon sugar instead of general caster sugar just to add that extra kink of flavour to the tart, as the plums can be sometimes a bit sour, especially if you use fresh ones. As my wedding is coming up in 3 weeks time, this dessert is perfect for myself particularly; considered not having too much sugary and butter. This recipe calls for a lot less fattening goodies (yes, I know they are the best stuff :P) So I hope you’ll enjoy it! But if you wish to have something a little bit more different, then don’t forget to try my Mascarpone Blueberry Matchsticks and the Trio Fruit & nutella spring rolls, and if you like something savoury instead, then this puff pastry envelopes with mushroom and cheese is the best!
- 2 sheets of 25cm x 25cm puff pastry, partially thawed
- 3 small fresh plum, slice
- 5 tablespoon of cinnamon sugar
- 20 grams of butter, melted
- 1 egg, for egg wash
- Preheat oven to 180°C/ 360°F. Line 2 layers of parchment paper. Lightly spray with oil to avoid pastry sticking to the bottom.
- Lay 1 sheet of puff pastry onto the parchment paper.
- Using a brush, brush a thin layer of butter to the pastry and lay the second pastry on top. Press to seal.
- Using a 10 inch diameter ring (or a plate of similar size), cut out the circle. Remove the excess sides.
- Use a smaller ring, 8 inch, lightly lay it on top of the pastry and use a knife to lightly score a border around it, forming a 2 inc border. CAREFUL NOT TO CUT IT RIGHT THROUGH.
- Prick centre with a fork and start layer slices of plum onto the centre circle to form a dome shape, leaving the border empty.
- Brush the remaining butter over the plums.
- Brush a layer of egg wash on the border of the pastry.
- Sprinkle cinnamon sugar all over the tart and bake for 15 minutes or until the border becomes puffy and the plums turn golden brown.
- Remove from heat and cool for 2 minutes. Serve.
- Plum can be substitute with pears, apple etc.
- Always remember to prick the centre of the pastry to stop it from puffing up. You only want the edge to puff up for a nice border but not the middle.
- The butter that is brushed onto the fruit allows the fruit to stick together better.