Plum tart

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This is such a simple, stunningly pretty tart you’ll wonder why you ever thought a tart needed anything more than fruit and pastry. And it was a great way of using up a pile of slightly over-ripe plums from Clive’s Fruit Farm.

You could just use the soft stone fruit and pastry which works impressively enough, but a few grinds of black pepper and drizzles of honey (or maple syrup) give this simple dish a much more special feel. I have to admit that the concept behind this recipe isn’t my own, I came across the idea online (somewhere) a while back, but only with the divine Opal plums from Clive’s did the idea resurface.

Plum Tart (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan if use maple syrup)

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Serves 4-6

  • 1/2 sheet puff pastry
  • Plums, halved to cover the pastry
  • 1 tbsp caster sugar
  • A few grinds of black pepper
  • Honey or maple syrup to drizzle

– Preheat the oven to 200 degrees centigrade/Gas Mark 4
– Roll the pastry out to an even rectangle (or whatever shape you like)
– Score a frame around the edge, about 1 cm in.
– Fill the centre with the plum halves, some facing up and some down, then sprinkle over the caster sugar

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– Grind over the black pepper
– Bake for 20 minutes or until the edges are browned and all the pastry is cooked through
– Drizzle with the honey or syrup
– Serve at room temperature with a scoop of dairy-free ice cream

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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