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These super simple fruit tarts are always a hit!
Roasted Plum Tarts
6 ready-made sweet shortcrust pastrycases (or make your own from frozen shortcrust pastry sheets) 9 fresh plums, halved and stones removed 2 tbsp honey ¼ cup water Creamy Yoghurt Filling: 6 tbsp greek yoghurt 3 tbsp sour cream 1 tbsp honey
© Annabel Langbein Media
Creamy Yoghurt Filling:
3 tbsp sour cream
1 tbsp honey
Pre-heat oven to 250ºC. Place plums cut-side up in a shallow baking tray. Drizzle with honey and water and bake until plums are slightly browned and juices have caramelised. If using canned plums, drain 1 cup of the juices into a pot, add honey and simmer until reduced to a thick syrup. Cool.
To make Creamy Yoghurt Filling, combine greek yoghurt with sour cream and honey.
Just before serving, spoon filling into pastry shells, top each with 3 plum halves and drizzle with caramelised plum syrup.
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