Honeyed Plum Puff Pastry Tart

Name: Honeyed Plum Puff Pastry Tart with Chocolate Drizzle and Creme Fraiche | Perfect for sharing
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: ½ pack(s) Puff Pastry Sheet; 2 unit(s) Plum; 30 grams Honey; 50 grams Chocolate Chips; 75 grams Creme Fraiche

with Chocolate Drizzle and Creme Fraiche | Perfect for sharing

Get 50% off 1st box + free dessert for life!

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.

Tags:

Veggie

Allergens:

Cereals containing gluten

•Soya

•Milk

The quantities provided above are averages only.

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.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

½ pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

2 unit(s)

Plum

30 grams

Honey

50 grams

Chocolate Chips

(Contains: Soya May contain traces of: Milk)

75 grams

Creme Fraiche

(Contains: Milk)

Nutritional information

Energy (kcal)630 kcal

Energy (kJ)2634 kJ

Fat37.7 g

of which saturates21.8 g

Carbohydrate66.3 g

of which sugars37.2 g

Dietary Fibre2.7 g

Protein6.8 g

Salt0.5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Tray

Instructions

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

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 soften the plums slightly.

d) Keeping it on its baking paper, unroll the puff pastry (see ingredients for amount). 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. Keep the sugary syrup in the bowl for the next step.

c) Bake the plum tart on the top shelf of your oven 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 and a spoonful of creme fraiche alongside.

Enjoy!