These bold fruit tarts are made with sweet shortcrust pastry folded over the edges onto the ripe plum and fig pudding creating a delicious free-form rustic tart.
Rustic gallettes are a summer favourite of seasonal thick juicy slices of stonefruit and figs. If you want to challenge yourself a little, refer to my gluten free shortcrust pastry recipe on the blog. Otherwise, feel free to use Pampas Shortcrust Pastry. These rustic little tarts will be equally as delicious.
Difficulty Rating: Easy Prep Time: 10 mins Cooking Time: 15 minutes Makes: 6-8
2 sheets pampas shortcrust pastry 4 Juicy red plums 20g butter 1 tbspn brown sugar 1/4 tspn vanilla pod 1 egg yolk 1 tbspn milk 4 tbspns plum or berry jam 3 tbspns flaked almonds
Lightly grease a baking tray or line it with baking paper. Allow your pastry to defrost but not completely. Cut out 6 or 8, 12 cm wide rounds. Gently cut your plumsand figs into 6 or 8 slices each. In a bowl toss the Plums , figs, butter, honey sugar and vanilla. Lightly coat the centre of each round with butter and a little jam. Divide the filling equally into each of the rounds, leaving a half centimetre border around the edge. Fold the pastry over the filling, leaving the centre uncovered. Fold over and form a pleat pattern. The fruit will soften and mix with the honey and vanilla when baked and form a perfectly soft and juicy filling. Gently lift each piece, onto the lined baking tray and freeze for 10 minutes. This will help them keep their shape. Brush egg and milk wash onto pastry. Bake for 15 minutes in 180 degree Celcius oven. Sprinkle almonds and bake for another 1 minute. Serve with vanilla bean custard or as is.