Plum tartes fines
Makes 8 | prep 30 mins | total time
- 375g ready-rolled puff pastry
- 200g white marzipan
- 8 firm, unripe plums
- 1 egg yolk, beaten with a pinch of salt
- 8 tbsp apricot jam, to glaze
- Preheat the oven to 220°C, fan 200°C, gas 7. Unroll the pastry and cut into 8 rectangles of the same size; arrange, well spaced, on two baking sheets. Score a border 5mm from the edge all the way around, then prick inside the border all over with a fork.
- Cut the marzipan into 8 equally-sized pieces. Roll each piece out into a rectangle that is smaller than the pastry, so that it sits neatly within the border. Arrange these onto the pastry, trimming to fit inside the border.
- Halve and stone the plums, then slice each half into about 6 half moons. Arrange on top of the marzipan, within the pastry border.
- Brush the border of the pastry with the beaten egg yolk, and bake in the preheated oven for 15-20 minutes, or until the pastry is beautifully puffed and the plums are soft.
- To prepare the glaze, heat the apricot jam in a small pan with 2 tablespoons water. When it starts to boil, sieve it into a cup. As soon as the tarts come out of the oven, glaze them liberally. Serve warm or cold.
How to prepare John Whaite's plum tartes fines
'These are great for when friends pop round. There's no fuss – they're simple and comforting.'