Plum tartes fines
Makes 8 | prep 30 mins | total time
Nutritional information (per serving)
Calories
337Kcal
Fat
15gr
Saturates
6gr
Carbs
44gr
Sugars
30gr
Fibre
2gr
Protein
5gr
Salt
0.8gr
Ingredients
- 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
Step by step
- 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.
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Watch this...
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.'
