FREE-FORM PLUM TART

(c) Matt Russell

Ingredients (serves 8)

  • 1/2 quantity Rich Sweet Shortcrust Pastry (recipe here) or 300g shop-bought sweet shortcrust
  • 4 fresh plums, stones removed and cut into 5mm-thick slices
  • 2 tbsp golden caster sugar

To glaze

  • 3 tbsp apricot jam
  • 20ml water

Essential equipment

  • Baking sheet lined with baking paper 

Method

Preheat the oven to 200°C/180°C fan/Gas 6.

Roll out the pastry to about 3mm thick, trim to a circle about 23cm in diameter and place on the baking sheet. Arrange the plum slices on top of the pastry, leaving a good inch bare around the edges. Sprinkle with the sugar, then fold the pastry edge up and over the fruit – this isn’t a time for elegance or artistic flair, just get on with it!

Chill for at least 30 minutes, then bake for 3035 minutes, or until the pastry is fairly dark, and the plum slices are yielding but not totally broken down.

For the glaze, boil the jam and water together, then strain to remove any lumps.

Remove from the oven but leave on the hot baking sheet to ensure a completely crisp pastry bottom. Paint the plums immediately with the glaze.