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Open-faced Plum Tart

  • Preparation Time55 mins
  • Cooking Time45 mins
  • Serves6
  • DifficultyEasy
Shop-bought shortcrust pastry, cut into 1 (20cm) round
80g fig jam
450g plums cut into 1/2cm wedges
1 egg plus 1 tbsp water, whisked for egg wash
100g raw sugar
1) Preheat oven to 210°C / gas mark 7.

2) Remove shortcrust from refrigerator 10 mins before using to soften slightly. Line a baking sheet with parchment. Unfold shortcrust onto baking sheet. Spread fig jam on crust leaving a 5cm border around the edges. Place plums on top of the jam. Fold edges over leaving the centre exposed and press slightly to seal. Brush outside of the dough with egg wash and sprinkle with sugar.

3) Bake until dough is cooked through and golden, about 45 mins.

4) Serve warm with ice cream.

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