For this recipe featured on Lyndey Milan’s Summer Baking Secrets, I wanted to celebrate the last of summer stone fruit with some luscious plums as I am always sad to see the season end and grateful they linger for so much longer.
First I poach the plums in a spiced syrup, and allow them to cool. They’re good enough to eat like this with yoghurt for breakfast or whipped cream for dessert. Then I make a rich pastry dough to encase the plums. This particular pastry method is extra buttery (& flavoursome!) which is known in the baking parlance as a ‘short’ pastry. It is also very easy to push into a tin minus the hassle of rolling it out, though of course you can roll it out too between two sheets of baking paper.
I use Devondale salted butter for this pastry, which is made of pure cream and salt with no hidden preservatives – this not only gives the pastry a rich taste, the hit of salt balances out the sweetness in the rest of the dish which makes it sooo more-ish! Moreover this pastry is amazing, in that if you put your tart tin on another tin tray and fill it, there is no need to blind-bake the pastry first! Simply pour in the cooled, syrupy plums and top with additional crumbled pastry, similar to a crumble but with no extra work! The tart is then sprinkled with slivered almonds and baked until bubbling and irresistible.
Dusted with icing sugar and served with whipped cream, this tart is sure to please anyone!
I hope you give this recipe a try,
x
Lyndey
Lyndey’s Note: This pastry dough is rich and buttery, handle it gently and don’t over knead. If it tears or breaks as it goes in the tin, simply press pieces together. Any scraps are perfect to add to the crumble topping. It’s important the filling is cool when you place it over the pastry. This helps the pastry become crisp rather than soggy.
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