Served with a light creme fraiche.
Great tart! Looks great but tastes even better than it looks... - 13 Nov 2011
I love cooking this tart but the recipe doesn't tell you what to do with the honey and plum juice. I pour it into the centre of the tart. When the tart is cooked and cooled down the syrup solidifies slightly. I trust one is not meant to dispose of the syrup. For one thing honey is far too expensive for that and secondly, it's just too tasty to waste. - 05 May 2014
So easy and really tasty! I don't think that the plums needed cooking as much, but then mine were from my garden and perfectly ripe. I also found that there was loads of leftover juice from cooking the plums, but I've saved that as a sugar (honey) syrup to use again. A hit all round and really fruity! Yum! - 24 Sep 2015