Plum and Amaretti tarts recipe

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Plum and amaretti tarts
(Image credit: Future PLC)
  • healthy
Makes8
SkillEasy
Preparation Time15 mins
Cooking Time25 mins
Total Time40 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories260 Kcal13%
Fat14 g20%
Saturated Fat6 g30%
Carbohydrates24 g9%

Our plum and Amaretti tarts take 15 minutes to prepare and use just six ingredients including plums, puff pastry, and honey.

This plum and Amaretti tarts recipe proves that you only need a few ingredients to make a delicious, easy dessert. We've served the tarts with creme fraiche but ice cream or custard are just as good. These tarts are best served fresh and eaten on the same day.

Ingredients

  • 320g sheet puff pastry sheet
  • 50g tahini
  • 50g half fat creme fraiche, plus extra to serve
  • 6 plums, halved and each half cut into 4
  • 4tbsp Amaretti
  • 4tsp honey

WEIGHT CONVERTER

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to
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Method

  1. Heat the oven to 200C/Gas 6. Cut the sheet of pastry into 8 rectangles (4x2) and arrange on a lined baking tray. Use the point of a knife to etch a 1cm border around the edge of each pastry rectangle and score the border.
  2. Mix the tahini and creme fraiche with 2tbsp amaretti. Spread over the centre of each rectangle inside the scored line. Arrange 6 plum slices on top of each. Bake for 25 mins.
  3. Just before removing the tarts out of the oven briefly warm the honey and remaining Amaretti just until the honey melts. Brush or drizzle the sauce over the warm tarts. Serve warm with extra creme fraiche if you fancy.

Top tips for making plum and Amaretti tarts:

To make the recipe gluten-free, just make sure you buy a suitable pastry. We often use Jus-Rol.  (opens in new tab)

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Rose Fooks
Rose Fooks

Rose Fooks is Deputy Food Editor at Future Publishing, creating recipes, reviewing products and writing food features for a range of lifestyle and home titles including GoodTo and Woman&Home. Before joining the team, Rose obtained a Diplome de Patisserie and Culinary Management at London’s Le Cordon Bleu. Going on to work in professional kitchens at The Delaunay and Zedel.