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Tarte au Fine with plums and crumble topping

Tarte au Fine with plums and crumble topping

Recipe Submitted By: bakingmad

This Tarte au Fine with plums and crumble topping Recipe Features in the 8th Episode of Baking Mad with Eric Lanlard on Monday 13th June. Made and created by Eric Lanlard himself this offers perfect baking inspiration Baking Mad with Eric Lanlard can be seen on every Monday at 2:40pm on Channel 4 from 25^th April

Preparation Time	20 minutes
Baking Time	30 minutes
Portions	Serves 6
Skill Level	Easy
Average Rating

Tarte au Fine with plums and crumble topping Ingredients

	1x pack all butter puff pastry
	Plain White Flour (Allinson Nature Friendly) for dusting
1	Free Range Eggs (Happy Eggs) yolk for glazing
750 grams	Plums

Additional Ingredients

For the crumble topping:

50 grams	Plain Wholemeal Flour (Allinson)
25 grams	Demerara Sugar (Billington's)
25 grams	Butter unsalted
1 tsp	Cinnamon
	Golden Icing Sugar (Billington's) to dust

This recipe uses

How to make Tarte au Fine with plums and crumble topping

Click on the text to highlight the different stages as you go along,
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Preheat the oven to 180C.
Thinly roll out your puff pastry on a floured surface. Take a baking tray lined with baking paper, and cut out six circles of pastry using a 10cm cutter, place these on the lined tray. Glaze each pastry disc with egg yolk and prick all over with a fork.
Cut your plums in half, remove the stone and cut each half into quarters. Place the quarters on the pastry discs to cover, but leaving a small edge of pastry all the way around.
Now make the crumble topping, place the butter, sugar and flour in a bowl, rub the butter into the flour and sugar using your fingertips. Ensure that the mixture remains quite chunky so you get a lovely crumble texture. Finally, stir in the cinnamon.
Divide the crumble mixture between the tarts and place in the oven – when you place the baking sheet in the oven slide the baking paper away from the tray so the tarts sit on the oven shelf just on the baking paper. This will ensure that the tarts cook quickly and at the correct temperature. Cook for 25-30 minutes or until the pastry bases are golden and the plums have cooked and caramelized. Serve warm from the oven with a dusting of icing sugar. These are delicious served with thick cream!