By Kieth Abela – Prep/Cook time: 45min, Serves: 8
Ingredients
500g puff pastry (all butter)
Flour, for dusting
10–12 ripe plums, halved & stoned
4 tsp sugar
3 tbsp redcurrant jelly
Method
Preheat the oven to 220c/fan 200c. Roll out the pastry on a lightly floured surface into a rough circle. Cut it into a disc about 28-30 cm in diameter, using a large dinner plate as a guide. Transfer to a baking tray.
Cut each plum across into 4 or 5 slices and arrange them slightly overlapping on the pastry. Sprinkle over the sugar and bake for about 20 min, until the pastry is puffed up, crisp and golden and the sugar has slightly caramelised.
Meanwhile, put the redcurrant jelly into a pan with 2 tsp of water. Warm over a gentle heat till melted. Leave aside to cool slightly but do not let it set.
Remove the tart from the oven and brush with the redcurrant glaze. Cut into 8 wedges and serve with crème fraiche or ice cream
