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Plum and cardamom tarts recipe

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Practise your pastry skills with these gorgeous fruit tarts which have a crumbly almond pastry base and pretty lattice top. The fruity filling makes the most of seasonal plums and has a subtle spicy flavour from cardamom. A perfect autumnal pud to serve up with a dollop of rich clotted cream. See method

Serves 4
35 mins to prepare and 30 mins to cook, plus chilling and cooling
660 calories / serving
Vegetarian

Ingredients

150g plain flour, plus extra for dusting
75g ground almonds
75g caster sugar
150g butter, chilled and diced, plus extra for greasing
2-3 tbsp milk, plus extra for brushing
icing sugar, for dusting, to serve
clotted cream, to serve

For the plum filling

8 firm plums, halved and stoned
4 tbsp caster sugar
4 tbsp bramble jelly
7 cardamom pods, seeds removed and finely ground, pods discarded
2 tsp ground arrowroot, mixed with 1 tbsp water

Each serving contains

Energy
2765kj
660kcal 33%
Fat
38g 54%
Saturates
18g 88%
Sugars
48g 53%
Salt
0.2g 3%

of the reference intake
Carbohydrate 77.1g Protein 7.9g Fibre 3.8g

Method

To make the pastry, sift the flour into a large bowl and add the almonds and sugar. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the milk, 1 tbsp at a time, until the pastry starts to clump together. Transfer to a floured surface and use your hands to combine. Wrap in clingfilm and chill for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C.

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Meanwhile, make the filling. Put the plums in a saucepan with the caster sugar, bramble jelly, 1 tbsp water and the ground cardamom seeds. Gently heat, stirring, until the sugar has dissolved and the jelly has melted. Simmer for 3-5 mins until the plums have softened a little. Stir in the arrowroot mix, then bring to the boil, stirring gently. Remove from the heat and leave to cool for 10 mins.
Roll out the pastry on a work surface dusted with flour. Grease 4 x 10cm loose-bottomed tart tins and line with the pastry. Trim off any excess pastry.
Gather the pastry trimmings together and roll out to a long strip about the width of the tart tins. Cut into 24 x 1cm-thick strips, about 10cm in length. Divide the plum filling between the pastry cases, then carefully weave 6 pastry strips in a lattice pattern across the top of each. Secure the ends with a little milk, and trim to neaten. Brush with milk and bake for 20 mins, or until golden.

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Leave the tarts to cool in the tins for at least 15 mins. Remove and dust with icing sugar. Serve with clotted cream.