Naked Plum Tart with Drunken Strawberry Conserve

Monday, April 2, 2012

After making a plum sauce for roasted duck breast, I had some left over plums and wanted a way to use them up.

Plum tarts are simple, quick desserts that can be bunged together in 10 minutes and popped into the oven, at the tart of dinner, ready to be smothered in mounds of ice cream or whipped cream come dessert time.

This recipe is quick and easy; it uses up leftovers and it's tasty. Nothing in this was bought new; it was composed of a  collection of leftover ingredients just sitting in my fridge or freezer. That's midweek cooking at its best!

groceries...

a handful of ripe plums, sliced into wedges
strawberry conserve with champagne or non-alcoholic strawberry jam
store bought puff pastry
egg
vanilla sugar (optional)
caster (superfine) sugar
vanilla ice cream or whipped cream to serve

alright, let's cook:


For the tart, unroll your store bought puff pastry onto a lightly floured surface. Divide in half or fours, depending on the size of the tarts you want. Spoon a portion of conserve or jam onto the center of the pastry. Arrange the plums to form a circle with one end resting against the conserve. Fold the excess pastry over the plums and squeeze the end to form sort of a rim. Brush with an egg wash and sprinkle with vanilla sugar and caster sugar.

Bake for 15 minutes or until the plums are soft but not disintegrating at 400F (200C). Serve warm topped with vanilla ice cream and/or whipped cream.

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