Wednesday, February 27, 2013

Roast Plum and Blueberry Tarts

Ingredients

  • 6 ready-made sweet shortcrust pastrycases (or make your own from frozen shortcrust pastry sheets)
  • 9 fresh plums, halved and stones removed
  • 2 tbsp honey
  • ¼ cup water

Creamy Yoghurt Filling:

  • 6 tbsp greek yoghurt
  • 3 tbsp sour cream
  • 1 tbsp honey

Method

Pre-heat oven to 250ºC. Place plums cut-side up in a shallow baking tray. Drizzle with honey and water and bake until plums are slightly browned and juices have caramelised. If using canned plums, drain 1 cup of the juices into a pot, add honey and simmer until reduced to a thick syrup. Cool.

To make Creamy Yoghurt Filling, combine greek yoghurt with sour cream and honey.
Just before serving, spoon filling into pastry shells, top each with 3 plum halves and drizzle with caramelised plum syrup.

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