• 6servings
  • 40minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsFluorine, Silicon, Phosphorus

Ingredients Jump to Instructions ↓

  1. 500g Plum (not ripe)

  2. 2 Big Braeburn Apple or other

  3. 1 Ready rolled short crust pastry

  4. 250g Honey

  5. 300ml Water

  6. sprinkle Brown sugar

Instructions Jump to Ingredients ↑

  1. Get ready the plums. Cut in Half and discard the pit. Cut in half again so you obtain quarters. In a saucepan add water and honey, bring to a strong simmer. Make sure the honey has dissolved. Add the plum let simmer for 5/10 mins until the plum are slightly cook. They need to keep some of there hardness as they are going to cook further into the oven later. Drain and place into a tray to cool.

  2. Get Ready the Apple. Peel, core, chop the apple in small chunk. In a saucepan pour the 2 apples and a glass of water. Simmer until the apple are completely soft. Then blend to your liking some like a chunky type of sauce some like it smooth it doesn't really matter it is going to go on the base of the pastry.

  3. Roll out the pastry. Prepare your mould, butter and flour your mould. On a floured surface roll out your pastry it always need to be about an inch bigger than you mould. Cut to size and place inside the mould. Don't forget to prick the bottom of your pastry with a fork, so it doesn't rise. At this point if you want to pre cook the pastry it is up to you but i did without and the result was still great.

  4. Assemble the Tart. Take your mould ready with the pastry, pour in the apple compote to your liking, you need to create the right balance so the plum are not over powered by the apple. So as soon as it cover the base then that's fine. Add the Plums in a circle, skin down.

  5. Cook The Apple and Pum Tart for 20/30 minutes at 200C until the pastry is light brown. Overcook it and the plum will loose their shape Serving suggestion Served with a Light Creme Fraiche


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