Plum tart

This luscious tart marries gently roasted vanilla plums with a crisp puff pastry and a rich creamy filling. With the last of the season’s plums now available it seemed opportune to make this tart for an autumnal dessert. Find the recipe for the plums here, but you could also roast peaches or apricots the same way and make your tart using them. It’s appeal rests on simple but excellent ingredients and the combination of contrasting and complementary textures – creamy, crisp and sticky.

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Serves 4- 6

8 – 12 sticky roasted plums
1 sheet of frozen puff pastry
125 g cream cheese
1/3 cup thickened cream
2 tablespoons icing sugar
1/2 teaspoon vanilla

Preheat oven to 190 C. Cut the puff pastry sheet lengthwise into 2 pieces and prick them all over with a fork. Bake in the oven until crisp and golden. Allow to cool on a rack. Meanwhile beat together the cream cheese, cream, vanilla and icing sugar until well combined and smooth. When you are ready to serve the tart, place the pastry on serving plates, spread generously with the cream cheese mixture and top with the plums, drizzling the thick sticky sauce over the top. It is best to eat it right away while the pastry is at its crispest.

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