FREE FORM PLUM TART

A seasonal fresh fruit tart is hard-to-beat, whatever the occasion. This version comes from Kathy Paterson’s ‘Meat & Three’. Kathy’s pastry is a star in its own right and the perfect partner to summer fruit.

Serves 6

Pastry
180g plain flour
150g cold butter, diced 90g sour cream

Plums
700g red plums
2–3 tablespoons caster sugar

To finish
2 tablespoons melted butter
1 tablespoon caster sugar

Pastry
Place the flour and cold butter in a food processor and pulse until it resembles coarse breadcrumbs. Dollop the sour cream over the top, then pulse again until the mixture begins to form clumps. Tip out onto a lightly floured bench and bring together, shaping into a rough circle or oval shape. Wrap and place in the fridge for 20–30 minutes to rest and firm up.

Plums
Cut the plums in half and remove the stones. Place in a bowl with the caster sugar and toss to coat. Leave to sit for about 15 minutes to allow the plums to release some of their juices.

To assemble and finish
Preheat the oven to 190°C. Lightly flour a baking tray or line with baking paper.

Remove the pastry from the fridge and return to the bench. Roll the pastry into a circle about 30cm in diameter or into an oval shape. Using your rolling pin, lift and place on the prepared tray.

Arrange the plums on the pastry, leaving a 5cm border. Pop any remaining plums on top of the others.

Fold the pastry border over to contain the plums, pleating with your fingers as you go. Be careful not to tear the pastry or the juices will leak during baking. Towards the end of baking, a small amount of juice may sneak through, but that adds the homemade touch.

Brush the pastry border with the melted butter and sprinkle the caster sugar over the plums and pastry.

Place in the oven and bake for 40–45 minutes or until deliciously golden and the pastry is well baked.

Serve the plum tart warm or cold with whipped cream or ice cream. Some plums are more tart than others, so you may like to pass the icing sugar shaker, too.

To purchase Meat & Three visit Kathy’s website.