This is literally the most random thing I’ve ever made. Leftovers came together in a strange, haphazard way and apparently, necessity really is the mother of invention.
Puff pastry, arbitrarily rolled out, topped with a homemade plum jam/compote/sauce thing, them topped with a terribly quick, terribly flavourful almond and oat crumble, then popped in the oven. And then, once I realised that my neatly folded pastry edges were unrolling right back and I realised the tart was going to be a lot less ‘full’ than I though, I took the hot tray out of the oven, and layered the whole thing with the remaining jam and crumble.
What happened then was a sweet, tangy, nutty filling cushioned by a (vegan) pastry base and the whole thing stunned me because it was just so good.
My hesitation here is instructions on the puff pastry itself, because I had a block of it that I rolled out, not individual sheets. Whichever one you use, it should be rolled out into a roughly 9×5 inch rectangle, about 2 cms thick, so that it can hold all that filling. If this means you have to layer two puff pastry sheets, do it, perhaps with a thin layer or cream or egg wash in between.
I made the plum jam yesterday and the tart came together in almost no time about an hour ago. Battled the monsoon clouds while shooting (again) and here we are. I actually recommend making the jam the day before, so it gets a little time to chill and thicken in the fridge. Since plums do release so much syrup, the thicker the jam, the better.
You could of course use pretty much any other fruit you have on hand. Peaches, strawberries, frozen berries of any other kind. They would all be incredible. I just had plums that needed to be used up, so this is what happened.
Also, there’s chocolate coming later this week, so get the fruits in while you can 🙂 Let’s make tart!
- For the plum jam
- 6 to 7 ripe plums
- 3 to 4 tbsps caster sugar, depending on sweetness of plums
- ½ tsp cinnamon powder
- 1 tsp cornflour
- For the tart
- Puff pastry, in a block or individual sheets, thawed for 15 mins at room temperature
- Cream or egg wash, for glazing
- For the crumble topping
- 1 tbsp melted butter
- ⅓ cup whole almonds, finely ground
- ⅓ cup oats, any kind
- ¼ tsp cinnamon powder
- 2 tbsps brown sugar
- Make the jam at least 3 hours prior to baking the tart, ideally the day before, because overnight chilling is recommended. Slice the plums all along the centre, twist gently and pull apart. With a sharp knife, cut the stones out.
- Add the plum halves to a small saucepan, top with the sugar and cinnamon and a splash of water. Stir frequently and cook on low for about 10 mins, until the plums have released the juices and they are bubbling.
- Mix the cornstarch with another splash of water then add to the jam mixture. Cook for another 10 to 15 minutes until thickened. Set aside to cool completely, then transfer to a clean jar and chill for 2 hours, preferably overnight.
- Next, make the tart. Preferably on a silicone baking sheet or a lightly floured surface, roll the puff pastry out into a roughly 9x5 inch rectangle, about 2 cms thick. If using individual puff pastry sheets, you may need to use two, layered on top of each other, with cream or egg wash in between so that they stick. Chill the rolled out pastry while you make the crumble topping. Preheat the oven to 170 C.
- In a small bowl, combine all the crumble ingredients, and mix well.
- Take the chilled pastry and jam out of the fridge. Spoon half the jam on to the pastry, spreading it out evenly, leaving a thin border around the edges. Top with half the crumble topping. Spread the remaining jam on top, then finish with the rest of the crumble topping.
- Brush the edges with eggwash or a little cream mixed with water. Bake for 20 to 25 minutes, until the edges are lightly browned and the jam looks set.
- Allow to cool before slicing and serving with cream or vanilla ice cream.