I’ve had one lonely sheet of frozen puff pastry sitting in my freezer since December. It didn’t smell too much of freezer burn, so I nabbed it for a simple plum tart. This is much less a recipe, and more of a guide to putting one of these things together.
I’ll probably make this tart again when the local peaches are ready. They’re so easy to throw together it’s almost like cheating.
1 sheet of puff pastry, thawed
Water for brushing edges
About 7 to 8 ripe plums (more or less might be needed), pitted and thinly sliced
2 Tablespoons honey
1 Tablespoon Disaronno (amaretto) Liqueur, or any favorite type
1. Pre-heat the oven to 400 degrees.
2. Cut the puff pastry in half, long ways or short ways both work. Then roll both pastries out until they're about the thickness of pie dough and place on a parchment covered baking sheet.
3. Brush the edges of the dough with a little water, and fold the edges over to create a boarder leaving the corners unfolded. Take the corners and stretch them in your fingers slightly and twist around a half turn.
4. Arrange the plums however you like on the pastry inside the boarder. Don’t put them on top of each other in a pile though or your crust will be soggy. Less is better here.
5. Warm the honey in the microwave until its very fluid. Stir in the Disaronno and brush some over the plums and sides of the pastry. Save a little of the honey mixture for a final brushing.
6. Bake for 20 to 25 minutes or until golden brown. For a shiny look, warm the leftover honey mixture and lightly brush the fruit and crust after removing from the oven. Tarts can be served warm or cold.
Recipe by Laura Flowers