The Easy Way: Plum Tart
Sometimes I wish life would be easy like this pie. It's crystal clear: a crunchy pastry, soft plums, a little bit of sweet, a little bit of sour, a little something for everyone. Instead, life is confusing, at least to me. You try to head into the direction you think is right, but you have to manoeuvre between the bumps and pothole, and sometimes someone puts a stop sign, right in front of your face. As someone I know would say: "That's life".
So let me get back to my kitchen, there at least, I'm the boss of what's going on. Well I said easy, because I had some leftover puff pastry from the Daring Baker's challenge, and you don't want all your effort to go to waste, plus I can find any excuse to actually make some dessert. If you do make your own puff pastry, it will be a little more work.
I've made this a while ago with the last plums I had, but I think it would work with figs, caramelized apples, pears, peaches... Whatever suits your mood of the day would do, depending on the season. I've used greek yogurt and honey on top because I love the combination, but ice cream or whipped cream would do too, aswell as adding a few toasted almonds slivers maybe... See, you can put a lot of work in the simplest thing, and it's worth it.
100gr of Puff Pastry
2 Yellow Plums
1 Teaspoon of Brown Sugar
2 Tablespoons of Greek Yogurt
1 Teaspoon of Honey
Preheat the oven to 170°C.
Roll out your puff pastry about half a centimer thick. Wash the plums, cut them in half to remove the pit and cut each half in 3 or 4 equal part. Place the slices of plum on the puff pastry, sprinkle it with sugar before placing it in the oven for about 20 minutes.
When the puff pastry has a nice golden color, take the tart out of the oven. You can serve this still hot, or at room temperature, with some yogurt and honey on top.