Honeyed Plum Puff Pastry Tart
with Chocolate Drizzle and Creme Fraiche | Perfect for sharing
Whipping up an impressive dessert just got easier! This Honeyed Plum Puff Pastry Tart, drizzled in chocolate and served with a spoonful of creme fraiche, is mouth-wateringly tasty, yet super easy to prepare.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
2 unit(s)
Plum
30 grams
Honey
100 grams
Chocolate Chips
(Contains Soya May contain Milk)
150 grams
Creme Fraiche
(Contains Milk)
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove half the puff pastry from your fridge and allow to come up to room temperature. TIP: Keep the other half of the pastry for another recipe.
b) Halve the plums, remove the stone and slice the flesh into 1cm thick wedges. Pop the plum wedges into a medium bowl with the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) Mix together and leave to macerate for 5-10 mins. TIP: This will help to soften the plums slightly.
d) Keeping it on its baking paper, unroll the puff pastry, then transfer the pastry and baking paper to a baking tray.
a) Using a knife, score a 1-2cm border all around - be careful not to cut all the way through.
b) Once the plums have soaked in the honey, arrange the wedges side by side on the pastry sheet in a single layer, keeping them within the border. Keep the sugary syrup in the bowl for the next step.
c) Once the oven is hot, bake the tart on the top shelf until the pastry is golden and the plums have softened, 15-20 mins.
d) When the tart has 10 mins remaining, fill a small saucepan with about 3cm water and bring to a gentle boil on medium-high heat.
a) Put the chocolate chips into a large heatproof bowl. Set the bowl above the saucepan of water (if the bowl touches the water, pour a little water out - you don’t want it touching).
b) Heat, stirring occasionally, until the chocolate has melted, then set the bowl aside.
c) Once the tart is baked, spoon the sugary syrup evenly over the plums.
d) Slice the tart and add to your sharing plates. Serve with the melted chocolate drizzled over the top and a spoonful of creme fraiche alongside.
Enjoy!
