If there’s a recipe for a simpler sweet seasonal tart out there, I’ve yet to find it!
Ingredients (serves 4-6)
1 x 320g ready-made all-butter puff pastry sheet
4 tbsp ground almonds
800g ripe red plums, halved and stoned
25g flaked almonds
3 tbsp caster sugar
To serve: thick cream
Method
Preheat the oven to 180c/gas mark 5 and line a large rectangular baking sheet with greaseproof paper. Unroll the pastry across the lined baking sheet and, using the tip of a very sharp knife, create a 1cm border within the edges all the way around it, taking care not to cut all the way through the pastry (top tip: glaze the border with beaten egg if you want to make your tart look super-pretty.)
Scatter the pastry sheet to the border with the ground almonds. Place the halved plums on top of the almonds (alternating cut side up/cut side down) and sprinkle the flaked almonds across the top of the fruit, followed by the sugar. Bake for 18-20 minutes or until the pastry is golden and puffy at the edges and the plums are tender.
Allow the tart to cool for around 5 minutes before serving warm, sprinkled with a dusting of icing sugar or a little more caster sugar and accompanied by thick cream.