Mini plum tarts

3-4 plums
1 sheet of rolled sweet shortcrust pastry (or a block)
Ground almonds (optional)

Method (makes 24)
1. Pre-heat the oven to 180 degrees centigrade
2. De-seed the plums and cut into small chunks
3. Stew the plums by heating in a pan with 100ml of water and 2 teaspoons of sugar. Keep the lid on for around 10mins until the fruit is soft and then remove the lid (heat still on) to allow the mixture to boil down for another 10mins. Stir in ground almonds if using
4. While the plums are stewing, place the pastry into the tartlet tray – if rolled you can use a cutter or otherwise take a ball of pastry with around a 2cm diameter and push into the tartlet tray with a wooden xx
5. Spoon the stewed plums into the tartlet cases and use any remaining pastry for the top – I like to use a little heart or star shaped cutter but you can also do strips or just leave it topless… 😉
6. Brush with a beaten egg and then put into the oven for 10-12minutes or until brown
7. To serve, sieve some icing sugar on top


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