Wednesday, July 20, 2016

Plum Tarts with Honey


Our neighbor, Queen Kay of Barking Elf Ranch, has a lovely stable of horses surrounded by citrus, and various fruit trees. As summer peaks, her plum trees (cherry plums) explode with juicy, sweet-tart fruit and it's a race to gather them before the birds and critters eat them all.

You may want to adjust the sugar and honey amounts, depending upon how tart your plums are, and how sweet you like your dessert! I prefer more natural fruit flavor, adding the honey drizzle per serving for more sweetness.

Plum Tarts with Honey

1 package of frozen puff pastry (17oz)
1/4 cup sugar
2 teaspoons cinnamon
1/4 cup butter, melted
6 cups red plums, pitted and cut into 1/2-inch wedges
1/4 raw honey



Thaw puff pastry according to box directions. Do not thaw completely...dough should be very cold.
Adjust oven rack to middle position and preheat to 400°F. Line 2 baking sheets with parchment or silicone liner.

Unfold puff pastry (should be approx. 10 inch square). Cut in the dough in half to create two, equal sized rectangles. Repeat with the other piece of pastry dough. Place 2 rectangles on each baking sheet.

Stir sugar and cinnamon in small bowl until combined.

Brush puff pastry rectangles with half of the melted butter and sprinkle surface with half of the cinnamon sugar. Arrange plum wedges in center of rectangles, slightly overlapping them and leaving a roughly 1-inch border around edges. (see photo at top of recipe)




Brush plums with remaining melted butter and sprinkle remaining cinnamon sugar all over tarts. Bake until plums are soft and pastry is puffed and golden brown, about 20 minutes. Let stand for 5 minutes, then transfer to wire rack to cool.

Serve warm or room temperature, drizzled with honey.  Makes 4 tarts.

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