Easy Plum Tarts
Plums are in.
Not in fashion, but in the market. Although my tongue for food is far more developed than my eye for fashion, and I’d love a pair of pants or some wallpaper in dusty prune plum. Right?
These came to be the morning after a particularly late night, when a small group of fun people gathered for a cooking class and sleepover at a beautiful retreat out in the foothills, and I was in charge of feeding everyone breakfast. We fired up the pizza oven, which was still warm from the night before, and baked a frittata, and roasted plums with butter, sugar and rosemary from the pot outside the window, and sliced a few more to turn into tarts just by baking them on squares of puff pastry, with a bit of sugar and sliced almonds as a buffer in between.
It’s as easy as it looks – roll out thawed puff, cut into squares, top with sugar/almonds/plums, and fold the edges over to contain any wayward juices. If there had been some cream cheese, soft goat cheese or mascarpone, I might have sweetened and spread it over the pastry to nudge the plums into.
These could be considered dessert, and would make a fine vehicle for a scoop of ice cream, or breakfast pastries a little more fruit-heavy than the usual jam-dabbed Danish. And if plums aren’t in season, thinly slice apples or pears would do just as well, although you may want to consider adding a pinch of cinnamon to your sugar. If you happen to have a jar of vanilla sugar, all the better.
Easy Plum Tarts
AuthorJuliePreheat the oven to 425F.
On a lightly floured surface, roll the pastry out 1/4-inch thick (or less) and cut into 3-4 inch squares. Place on a parchment-lined baking sheet, sprinkle each with about half the sugar and the almonds, then top with thinly sliced plums. Fold the edges over about half an inch and if you like, brush with some beaten egg.
Sprinkle with the remaining sugar and bake for 20 minutes, or until golden. Serve warm.
Ingredients
Directions
Preheat the oven to 425F.
On a lightly floured surface, roll the pastry out 1/4-inch thick (or less) and cut into 3-4 inch squares. Place on a parchment-lined baking sheet, sprinkle each with about half the sugar and the almonds, then top with thinly sliced plums. Fold the edges over about half an inch and if you like, brush with some beaten egg.
Sprinkle with the remaining sugar and bake for 20 minutes, or until golden. Serve warm.
This is my kinda food Julie! I am all over puff pastry and fruit. Love these – they are so pretty with plums inside! And yes, so easy. Also, want them for breakfast now!
I have never tried to do anything with puff pastry. Now that I have a child who is healthier without gluten, I’ve been avoiding it even more. But these look SO delicious and beautiful! Maybe when she’s away one morning…
Loving the addition of almonds to this! It looks great and is so simple to whip up should you have any guests turning up unexpectedly 😀 Great recipe ^ ^
Great idea to make easy and delicious tarts! I need to borrow it! Thanks! 🙂
Looks amazing! I love the food styling as well!
Julie, I made these and they were delicious but the pasty on the bottom was really tough. Needed a knife to cut through. Any suggestions?
Hmm.. was it packaged puff pastry?
Yes