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Plum Conserve Tarts

A simple plum tart which goes perfectly with whipped coconut cream.


  • Sheet of shortcrust pastry
  • 6-8 ripe plums
  • 2-3 tbsp plum conserves
  • 1tsp cinnamon
  • 25ml Brandy
  • Sprig of mint


  1. Roll out the pastry sheet and cut large circles. Make a slight rim around the outside and  place on a silicon tray in a preheated oven at 180°C for 10 min.
  2. While the pastry is blind baking thinly slice the plums either side of the stone.
  3. In a pan heat up the plum conserves and the brandy and a sprinkle of cinnamon.
  4. Remove the pastry from the oven, spread on the plum conserves and layer the thinly slice plum on top.
  5. Place back in the oven to cook for 10-15 minutes until the pastry is golden.
  6. Serve with a sprig of mint and whipped coconut cream.




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