September 9, 2012

36/52 Plum Tart

It's plum season! Yay!

And because I was on a short vacation last week and don't want to ruin my relaxed mood yet (it will be ruined tomorrow - Monday - anyway), let's bake something really quick and easy but delicious, of course. That's when we come back to the opening exclamation of this post:

It's plum season! Yay!

Plum Tart

2 tablespoons almonds
1 tablespoons sugar
1 tablespoon flour
1 sheet puff pastry (thawed if frozen)
1 egg yolk
1 tablespoon milk (or heavy cream)
10 plums, pitted and cut into thin slices
3 tablespoons apricot jam, heated until loose

  • Pulse almonds, sugar and flour in food processor until ground finely.
  • Roll out puff pastry on baking parchment (if not already on it) and make a small border on all sides by folding a bit of the pastry dough inwards.
  • Preheat oven to 200°C (390°F) (or according to pastry instructions).
  • Whisk together egg and milk and brush pastry with it, putting a bit more on the borders. Sprinkle almond mix over center of pastry. Evenly place plum slices in rows on pastry.
  • Bake until edges are golden brown (mine needed 20 minutes but please check your pastry instructions). Brush plums with warm jam and let cool. Serve warm or at room temperature.
(before & after baking)
My modifications:
The original recipe sprinkles one additional tablespoon sugar over the plums before baking. I didn't feel this necessary and did not miss it at all.
I used milk instead of heavy cream for the egg mix to brush on and I brushed it on the whole pastry, not just the borders because I didn't want to waste that much of it.
The original recipe uses frozen pastry that is thawed, then suggests to freeze it for 30 minutes after rolling it out and for another 30 minutes after arranging the plums on it. I used cooled (but not frozen) pastry and did not see the need for any in-between freezing (and the results proved me right). I also only needed 20 minutes of baking at 200°C (390°F) compared to the original 40 minutes at 190°C (375°F). I can only assume that American puff pastry and German puff pastry are different (maybe also in size?), so I suggest that you just read the instructions of your pastry package. This should be the safest bet for finding the correct baking temperature and time.
Oh, and I used low-fat puff pastry. Still very good with a bit less calories from fat.

The taste: 
Heavenly! I want to make it again tomorrow. And the day after. And every single day after that. And maybe with tomatoes.
And it really is so simple! Please do try it right away - you won't be sorry!

What's your favorite puff pastry recipe? Sweet or savory?

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