Recipe: Freeform plum pear and fig tart

By Grant Allen

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Rustic fig, pear and plum tart. Photo / Michael Craig
Rustic fig, pear and plum tart. Photo / Michael Craig

1. Take a sheet of frozen flaky pastry and sit it on a greased backing tray. Fold in the corners to form an eight sided shape.

2. Mix 2 tablespoons of powdered almond with 1 tablespoon of raw or brown sugar.

3. Make a mound of this in the center of your pastry.

4. Slice 2 dark plums, peel and thinly slice a pear, halve 4 small figs.

5. Randomly arrange the fruit slices onto the almond sugar mix.

6. Sprinkle with some fine orange zest and drizzle with a tablespoon of runny honey.

7. Crimp up the pastry edges to make a "bowl "to contain the fruit.

8. Brush the pastry with some milk and top the tart with a few slivered almonds.

9. Bake in a medium oven until the pastry is cooked and the fruit soft.

Serve with thick cream.

- Herald on Sunday

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