Honeyed Plum Puff Pastry Tart
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Honeyed Plum Puff Pastry Tart

Honeyed Plum Puff Pastry Tart

with Chocolate Drizzle and Creme Fraiche | Perfect for sharing

Whipping up an impressive dessert just got easier! This Honeyed Plum Puff Pastry Tart, drizzled in chocolate and served with a spoonful of creme fraiche, is mouth-wateringly tasty, yet super easy to prepare.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time15 minutes


serving amount

½ pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

2 unit(s)


30 grams


100 grams

Chocolate Chips

(Contains Soya May contain Milk)

75 grams

Creme Fraiche

(Contains Milk)


Nutritional information

Energy (kJ)3155 kJ
Energy (kcal)754 kcal
Fat44.1 g
of which saturates25.8 g
Carbohydrate80.6 g
of which sugars50.9 g
Protein8.4 g
Salt0.57 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Large Bowl
Baking Tray



a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove half the puff pastry from your fridge and allow to come up to room temperature. TIP: Keep the other half of the pastry for another recipe.

b) Halve the plums, remove the stone and slice the flesh into 1cm thick wedges. Pop the plum wedges into a medium bowl with the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. 

c) Mix together and leave to macerate for 5-10 mins. TIP: This will help to soften the plums slightly. 

d) Keeping it on its baking paper, unroll the puff pastry, then transfer the pastry and baking paper to a baking tray.


a) Using a knife, score a 1-2cm border all around - be careful not to cut all the way through.

b) Once the plums have soaked in the honey, arrange the wedges side by side on the pastry sheet in a single layer, keeping them within the border. Keep the sugary syrup in the bowl for the next step.

c) Once the oven is hot, bake the tart on the top shelf until the pastry is golden and the plums have softened, 15-20 mins.

d) When the tart has 10 mins remaining, fill a small saucepan with about 3cm water and bring to a gentle boil on medium-high heat.


a) Put the chocolate chips into a large heatproof bowl. Set the bowl above the saucepan of water (if the bowl touches the water, pour a little water out - you don’t want it touching).

b) Heat, stirring occasionally, until the chocolate has melted, then set the bowl aside. 

c) Once the tart is baked, spoon the sugary syrup evenly over the plums.

d) Slice the tart and add to your sharing plates. Serve with the melted chocolate drizzled over the top and a spoonful of creme fraiche alongside.