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Roasted plum & clotted cream tarts
Roasted plum & clotted cream tarts
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Prep Time:
70 minutes
Cook Time:
110 minutes
Total Time:
180 minutes
Ingredients:
  • 1 vanilla bean
  • 30g unsalted butter, softened
  • 30g sugar
  • 21.00 gm lemon juice
  • 12 firm plums, halved, pitted
  • 300ml clotted cream*
  • 250g plain flour
  • 110g icing sugar
  • 110g butter
  • 1 egg
Instructions:
  • Preheat your oven to 140°C.
  • Scrape out the vanilla bean seeds and mix them with butter, sugar, and lemon juice. Arrange the plums cut-side up in a baking dish, then top with the butter mixture. Bake in the oven for 1 1/2 hours.
  • For the pastry, combine flour, icing sugar, butter, and a pinch of salt in a food processor until it looks like fine breadcrumbs. Then, add the egg and 1 tablespoon of water. Process until a smooth ball of dough forms. Wrap it in plastic wrap and chill in the fridge for 30 minutes.
  • 1. On a lightly floured surface, roll out the pastry and use it to line 4 tart pans. Chill for 15 minutes. Cover pastry with non-stick baking paper and fill with rice or pastry weights. Bake for 10 minutes. Remove paper and weights and bake for an additional 10 minutes until golden and crispy. Let cool slightly, then carefully remove from tart pans.
  • Spoon the chilled tart shells with clotted cream, mound the roasted plums on top, and finish with a generous drizzle of plum juices.

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