About this recipe:Simple to do, a quick tasty result! This plum tart is great with plums that are not ripe and apples that need to be used up. It looks great on the centre of the table. We were 4 but everybody took seconds!
Preheat the oven to 200 C / Gas 6. Grease and flour a tart tin.
In a saucepan add 300ml water and honey, bring to a strong simmer. Make sure the honey has dissolved. Add the plums and let simmer for 5 to 10 minutes until the plums are slightly cooked. They need to stay slightly firm as they are going to cook further in the oven later. Drain and place on a tray to cool.
In a saucepan pour the 2 apples and a glass of water. Simmer until the apples are completely soft. Then blend to your liking.
On a floured surface roll out your pastry; it should be about an inch bigger than your mould. Cut to size and place inside the prepared mould. Don't forget to prick the bottom of your pastry with a fork, so it doesn't rise. At this point if you want to precook the pastry it is up to you, but I did not and the result was still great.
Take your mould ready with the pastry, pour in the apple compote - add just enough to cover the base. Add the plums in a circular pattern, skin down. Sprinkle with brown sugar.
Bake until the pastry is light brown, 20 to 30 minutes.
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