We have a number of fruit trees in our garden, including juicy plums, apples and pears, and each summer I go through the task of finding what to do with them. There are only so many that you can eat, give away or find the time to make jam with, and I do love a plum tart.
So with the first basket full of juicy plums I decided to make a tasty, quick and easy tart for an alfresco dinner, when the sun was shining. I have cheated a little, I decided to go with ready-made pastry, it is my one downfall when it comes to baking and I didn’t see the point in stressing, plus it cuts the time in half!!!Rustic Plum & Blackberry Tart
So here is a simple, yet tasty plum tart recipe that will round off any meal, all you need is 30 minutes. 10 minutes to prep, mostly cutting up the plums, and then 20 minutes to bake. I made my rustic tart with plums and blackberries, I just thought the combination worked, but you could easily do it with apple and blackberries, or maybe even a combination of summer fruits, whatever takes your fancy.
- 1 Ready-made pastry sheet
- 1 egg white – beaten
- 454g plums, halved, stones removed and cut each half into 2-3 slices
- 150g blackberries, washed and drained
- 75g Demerara sugar
- Preheat oven to 200°C / 180°C for fan assisted/ Gas Mark 6 – look at heating instructions on your ready-made pastry sheet.
- Unroll the pastry sheet and transfer onto a baking sheet, lightly brush all over with beaten egg white.
- Scatter the plums and blackberries evenly over the pastry leaving a 2-3cm border.
- Use the 2/3cm border to form a wall, pitching it together to keep it standing up – this to ensure that the juices don’t spill out on to the baking tray.
- Sprinkle half the sugar over the fruit and brush the sides of the pastry with the egg white.
- Bake for 20 minutes until the pastry is golden and the fruit cooked, scatter remaining sugar over hot tart.
- Serve warm with vanilla ice cream.