Nutty Stone Fruit Tartlets
1 hr 5 min.
ready in 2 h. 5 min.
- 1 ⅔ cups plain flour
- ½ cup caster sugar
- 3 Tbsps praline paste
- 1 pinch salt
- ½ cup butter (at room temperature, plus extra for greasing)
- 1 egg
Prepare the shortcrust pastry: Pour 250g flour into a mixing bowl along with the sugar, praline and salt.
Make a well in the middle and add the chopped butter and the egg. Work the pastry with your fingertips to create an even texture. Roughly shape into a round and chill for 1 hour.
Wash the plums, dry them and cut them in two, removing the pits.
Preheat the oven to 200°C | 400F | gas 6.
Roll out the pastry and line a greased flan dish with it. Prick the base with a fork.
Arrange the plums as quickly as possible in the base of the tart and bake in the oven for 25 minutes.
Take the tart out of the oven and sprinkle it with cinnamon and brown sugar. Place in the top half of the oven for 5 to 7 minutes so that the pastry browns nicely and the sugar caramelises a little.
Take the tart out of the oven and place onto a wire rack and leave to cool before turning out. Dust with icing sugar.