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Plum & almond pastry

This open fruit tart looks and tastes fantastic for very little effort - frangipane flavours complement sugar plums

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 408
  • Carbohydrates 43
  • Saturated Fat 8
  • Sugar 23
  • Protein 7
  • Fat 23
  • Fibre 3
  • Salt 0.5

Nutrition per serving

  • Calories 408
  • Carbohydrates 43
  • Saturated Fat 8
  • Sugar 23
  • Protein 7
  • Fat 23
  • Fibre 3
  • Salt 0.5

Ingredients

  • 320g all-butter puff pastry sheet
  • 4 tbsp ground almonds
  • 800g plums, halved and stoned
  • 25g flaked almonds
  • 3 tbsp caster sugar, plus extra to serve

Method

  1. Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.

  2. Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.

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