Recipe: Plum and almond tarts

Individual Apricot and Almond Tarts. Metal box from Flotsam & Jetsam Ph: (09) 361 3831, Fog linen tea towel from Father Rabbit. Ph (09) 360 2573. Food stylist / Angela Casley. Photographer and prop stylist / Babiche Martens.

Individual plum and almond tarts

Makes 8

• 2 egg whites
• ¼ cup caster sugar
• 150g ground almonds
• Few drops almond essence
• 3 sheets puff pastry
• 4 large plums, stones removed
• 1 egg yolk, for brushing pastry

1. Preheat oven to 200C.

2. In a small bowl whisk egg whites lightly with a fork. Add sugar, ground almonds and essence. Mix until well combined. Set aside.

3. Cut 16 x 9cm circles from the pastry. With a 6cm cutter remove the centre from 8 of the circles. Place outer part of the circle on top of the remaining 8, to form a border.

4. Place a tablespoon of almond mix into centre of each pastry and flatten roughly with the back of a spoon.

5. Cut each plum half into three, then place on to the top of the almond mix.

6. Brush outer edge with a little egg. Place in oven for 15 minutes until pastry is risen and golden. Remove and cool for 10 minutes.

7. Serve with lightly whipped cream.

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