Take just one bite of this delicious, fruity French dessert and you’ll be in heaven! It’s perfect by itself or with a generous scoop of ice cream. With plums in season, it’s time to warm up the oven and prepare this incredible treat.
- 4 medium-sized ripe plums, sliced
- 3 tablespoons Pams Sugar
- 1 tablespoon Pams Flour
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 Pams Free Range Egg, lightly beaten
- 2 tablespoons Pams Caster Sugar, for sprinkling Vanilla ice cream (optional), to serve
- 1½ cups Pams Flour
- 2 teaspoons Pams Sugar
- 125g cold Pams Butter, cut into cubes
- Approximately ¼ cup ice-cold water
- To make the pastry, place the flour, sugar and butter into the bowl of a food processor. Pulse for 5 seconds, or until the butter is pea-sized. Slowly add the water, one tablespoon at a time, pulsing after each addition, until the dough just begins to clump.
- Turn out the dough onto a lightly floured work surface. Knead until the dough comes together in a ball – do not over-knead. Pat the dough into a disc, wrap in cling film and chill in the fridge for 1 hour.
- Preheat the oven to 200°C (180°C fan forced). Place the dough onto a floured work surface and roll out to a 35cm circle. Gently lift the dough onto a lined baking tray. Refrigerate while preparing filling.
- Place the plum slices into a bowl. Add the sugar, flour and cinnamon, toss to coat. Stir in the vanilla.
- Arrange the plum slices on the dough, leaving a 5cm border at the edges. Fold the edges of the dough over the plums, overlapping as needed.
- Brush the pastry with the egg and sprinkle with the caster sugar. Bake for 40-50 minutes, or until the pastry is golden and cooked through and the plum juices begin to bubble. Cut into wedges and serve with vanilla ice cream if desired.
- Take this dessert up a notch by brushing the plums with plum or apricot jelly after baking to glaze, and then dust with icing sugar before serving.
- Simplify this recipe by using Pams Sweet Short Crust Pastry instead of making your own.