Tarte au fine with plums and crumble topping - recipe
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Prepare
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Serves
6 -
Cook
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Skill
Easy
Ingredients
For the tartlet
- 1 Puff pastry pack
- 1 Egg yolk(s) (free range) for glazing
- 750 g Plum(s)
For the crumble topping
- 50 g Plain white flour
- 25 g Unrefined demerara sugar
- 25 g Butter (unsalted)
- 1 tsp Cinnamon
- Unrefined golden icing sugar to dust
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1
Preheat the oven to 180°C (160°C fan, gas mark 4)
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2
Thinly roll out your puff pastry on a floured surface. Take a baking tray lined with baking paper, and cut out six circles of pastry using a 10cm cutter, place these on the lined tray. Glaze each pastry disc with egg yolk and prick all over with a fork.
For this step you'll need:
- 1 Puff pastry pack
- 1 Egg yolk(s) (free range) for glazing
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3
Cut your plums in half, remove the stone and cut each half into quarters. Place the quarters on the pastry discs to cover, but leaving a small edge of pastry all the way around.
For this step you'll need:
- 750g Plum(s)
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4
Now make the crumble topping, place the butter, sugar and flour in a bowl, rub the butter into the flour and sugar using your fingertips. Ensure that the mixture remains quite chunky so you get a lovely crumble texture. Finally, stir in the cinnamon.
For this step you'll need:
- 25g Butter (unsalted)
- 25g Unrefined demerara sugar
- 50g Plain white flour
- 1tsp Cinnamon
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5
Divide the crumble mixture between the tarts and place in the oven – when you place the baking sheet in the oven slide the baking paper away from the tray so the tarts sit on the oven shelf just on the baking paper. This will ensure that the tarts cook quickly and at the correct temperature.
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6
Cook for 25-30 minutes or until the pastry bases are golden and the plums have cooked and caramelized. Serve warm from the oven with a dusting of icing sugar.
For this step you'll need:
- Unrefined golden icing sugar to dust