Freeform Plum Tart Recipe

Got stone fruit that needs using? You won’t regret a batch of these unfussy tarts.

I call these my no-fuss tarts. There is no need to add any other flavours under the plums. The sweet juices will provide all the goodness you need.

1. Preheat the oven to 180C. Line a baking tray with paper.

2. Place the flour, butter, salt, and sugar in a kitchen processor and blitz until the mixture resembles fine breadcrumbs. Add the egg and water and blitz again to form the dough. Knead briefly on the bench to combine the ingredients. Wrap and refrigerate for 20 minutes.

3. Roll the dough on a lightly floured bench to 5mm thick. Cut rounds approximately 10-12cm.

4. Add the sliced plums and leave a 2cm border on each place. Dampen the edge with water and fold the pastry over the plums, moving around the circle as you do.

5. Brush the pastry with egg yolk and sprinkle generously with sugar.

6. Bake for 20 minutes until the pastry is golden and crisp. Remove from the oven.

7. Serve warm or at room temperature with a scoop of ice cream.