For the tart:
- 1 pack all-butter puff pastry
- Flour, for dusting
- Egg, for glazing
- 750g plums
For the crumble topping:
- 50g wholemeal flour
- 25g demerara sugar
- 25g unsalted butter
- 1 tsp cinnamon
- Icing sugar, to dust
Preheat oven to 180C.
Thinly roll out the puff pastry on a floured surface. Cut out 6 circles of pastry using a 10cm cutter, and place them on a lined baking sheet. Glaze each pastry disc with egg and prick all over with a fork.
Cut the plums in half, remove the stone and cut each half into quarters. Place the quarters on the pastry discs, leaving a small edge of pastry all the way around.
Make the crumble topping by placing the butter, sugar and flour in a bowl. Gently rub together using your fingertips, and ensure that the mixture remains quite chunky so you get a lovely crumble texture. Finally, stir in the cinnamon.
Divide the crumble mixture between the tarts and place in the oven. When you place the baking sheet in the oven, slide the baking paper away from the tray so the tarts sit on the oven shelf just on the baking paper. This will ensure that the tarts cook quickly and at the correct temperature.
Cook for 25-30 minutes, or until the pastry bases are golden and the plums have cooked and caramelised.
Dust with icing sugar and serve warm.
Eric’s tip: They taste delicious served with a dollop of thick cream!