This shapeless piece of tart might look quite ordinary, but it’s one of the best baked sweet treats I have made in years. Wondering what dessert might bring out the best in my beloved violet oval plums (the ones that become prunes), I substituted filo sheets for the usual tart crust, the solution I have been seeing quite often on internet. This change did all I had hoped for and even much more: the thin flaky layers of Greek pastry didn’t take attention away from the plums, didn’t bring useless heaviness, carbs, calories… but encased them with a crisp delicate “frame”. This lightest tart in my cooking experience was an unforgettable discovery that will certainly lead to further filo experiments with sweet dishes.
TIPS: Most cakes (made by family or friends or bought in pastry shops) are much too sweet for me, so whenever I bake, I cut down the sugar’s amount by half in most recipes. If you consider most cakes you are served or buy normally sweet, then you should double (at least) the sugar amount sprinkled on fruits.
This tart serves four to six people, but since it is a particularly light and thin, I’d recommend dividing it into six only if you serve it after a very rich meal.
Given the big amount of fruits and the thinness of filo sheets, this tart will be soft underneath, only sides will be crisp.
UPDATE: I made this tart a couple of days ago once again with plums from a different source. Given the results I don’t recommend preparing it with very watery and acid plums. Plums should be slightly “meaty”, sweet and firm. Otherwise, the tart becomes too mushy and much too acid. I recommend organic plums because these have given me extraordinary results.
Preparation: about one hour
Ingredients (serves four, max. six; fills a 22 x 14 cm/about 8,5 x 5,5 in dish):
3 sheets of filo pastry
4 tablespoons cane sugar
3 tablespoons melted butter
about 500 g stoned and halved oval violet plums
(1 tablespoon almond slivers)
Preheat the oven at 180°C.
Grease a baking dish with butter.
Spread a sheet of filo pastry, sprinkle half of it with 1/2 teaspoon sugar. Fold onto the sweetened part.
Butter the top of the sheet, sprinkle with 1/2 teaspoon sugar and cover with another sheet, prepared the same way.
Repeat with the third sheet the same way.
Place the three folded sheets into a baking dish.
Cut them to adjust to the dish’s shape (it should fit the dish’s bottom size + about 2 cm on all sides).
Brush the top layer of the filo pastry with butter and sprinkle some sugar again.
Place the halves of plums very tightly, overlaying each other on top of the tart.
Sprinkle with the rest of sugar and with almond slivers, if using.
Fold the edges inside, so that you obtain rounded edges (this is only for aesthetic reasons). Brush them with butter.
Bake until the edges are golden brown (after 30 minutes, check every ten minutes, so that it doesn’t burn).