This article was written for Annabel & Grace, which is now part of Rest Less.
This Plum & Rosemary Puff Tart is a wonderful flavour combination. Ideally teamed with sweetened whipped cream or mascarpone, which will act as a foil to the tender but slightly tart plums.
4
servings10
minutes30
minutesThis was the first recipe we tried after purchasing The Roasting Tin cookbook by Rukmini Iyer. She says: “Plums and rosemary are such a lovely flavour match. Combined with brown sugar and a little cinnamon, the resulting smoky, caramelised fruit makes this tart, to my mind, one of the very best things to come out of this book. Use dark brown sugar here, not granulated, for a molasses-y and utterly addictive depth of flavour.”
Ingredients
1 x 320g sheet puff pastry, ready made
400g plums, halved and stoned
75g dark brown sugar
Sprig fresh rosemary, leaves finely chopped
2 – 3 whole springs fresh rosemary
1 tsp cinnamon
Directions
- Preheat oven to 200 degrees C fan /220 degrees C / gas 7.
- Unroll the sheet of pastry onto a lined roasting tin, then top with the halved plums, cut side up, leaving a 2cm border around the edge.
- Mix together the dark brown sugar, chopped rosemary and cinnamon, then scatter this mixture generously over the plums. Break up the rest of the rosemary sprigs and scatter them over the top, then pinch the corners of the pastry together to form a border.
- Transfer to the hot oven and roast for 25 – 30 mins until the pastry is golden brown.
Lots more sweet treats here