One of the magical sides of cooking is that a slight modification can unexpectedly transform an ordinary, popular dish into an unforgettable delight. I have made dozens of French-style plum tarts in my life, but always kept them simple: short crust or puff pastry, fruits, sugar and sometimes almonds. Last week, while preparing one of those, I realised I had some leftover Damson Plum Butter in the fridge and decided to spread it on the pastry before placing the plums. Very glad to find a new way of using leftovers, I haven’t suspected this thin layer would change my humble tart so much. With crunchy pastry, fruit butter, softened damsons and flaked almonds, the texture had very pleasant four different levels, while the flavours’ intensity and complexity raised my tart to a higher level of taste bud impressions. If you haven’t tested a similar tart yet, I encourage you to try it until plums are still in season. If you cannot find damsons or/and fruit butter, I am sure any other plum variety and a thick jam made from the same variety will produce a similar effect.
Before I pass to the recipe details, I would like to say I was very happy to learn that Zsuzsa (from Zsuzsa is in the Kitchen) has trusted my recipe and made my Light Unbaked Cheesecake with Vanilla. Click here to see her version.
Preparation: 1 hour
Ingredients (for 24- 28 cm diameter tart dish):
1 shortcrust or puff pastry sheet (mine weighed 230 g)
about 40 damsons or other plums
6-10 heaped tablespoons sugar (depends on the fruit’s sweetness)
10 flat tablespoons flaked almonds
about 150 g plum butter or very thick jam
Roll tout the pastry sheet and line the greased tart pan (or covered with baking paper).
Preheat the oven to 180°C.
Stone the plums and halve them.
Spread the Damson Butter on the tart bottom and cover with plum halves, skin side down, overlaying parts of the fruit. Otherwise, since the fruit will shrink, you’ll end up with big empty spaces on your tart.
Sprinkle the almonds over the plums and then the sugar.
Bake for around 45 – 60 minutes until the pastry is golden.