I am not a baker and I suck at making pastry. However, I like cooking meals that end off with dessert. Most of the time I’ll do a jelly or an ice cream but sometimes I’d like to have a bit of baked something.
There’s nothing like sweet delicious fruit that’s in season baked on a crumbly shortcrust pastry. I was looking for figs which are in season now, but I could only find ripe plums and extremely sweet Candy Apples (in time for Halloween).
Plum & Apple Tart
While this is a recipe that uses Plums and Apples, you can actually pile on whatever’s in season or whatever you like, sweet or savory like ripe tomatoes; basically add or subtract whatever you want.
I’m not above buying shortcrust pastry from the shops, preferring to focus my time and effort elsewhere, but feel free to make your own pastry.
Ingredients: (Serves 2)
For the tart:
- 4 small plums, de-seeded and sliced
- 4 small apples, cored and sliced
- 350g Shortcrust Pastry
- 4 tbsp Honey
- 4 Thyme stalks
For the egg wash:
- 1 Egg, whole
- 1/2 tsp Olive Oil
- 1/2 tsp Cinnamon Sugar (Optional)
- Preheat oven to 180°C.
- Line your baking tray with parchment paper.
- Roll the pastry to the desired thickness and place it on the baking tray.
- Arrange the fruit slices in the pastry.
- Roll up the corners of the pastry, be careful not to let any touch the sides of the baking tray.
- Lay the Thyme stalks across the fruit and drizzle the honey over everything.
- Mix the ingredients of the egg wash in a separate bowl.
- Brush the egg wash on the edges of the pastry.
- Place the baking tray in the oven for 25 minutes.
- Take out and stand cool for at least 10 minutes before serving.
- You should remove the Thyme stalks before serving.
- If you’re using tomatoes, spread a base layer of Olive Tapanade before laying on the tomatoes for a treat.
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