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Dinner with Rukmini
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Plum and Rosemary Puff Tart
Introduction from Rukmini Iyer
Plums and rosemary are such a lovely flavour match. Combined with brown sugar and a little cinnamon, the resulting smoky, caramelised fruit makes this tart to my mind one of the very best things to come out of the book. Do use dark brown sugar here, not caster, for a treacly and utterly moreish depth of flavour.
Ingredients
Method
Preheat the oven to 200°C fan/220°C/gas 7. Unroll the sheet of puff pastry into a lined roasting tin, then top with the halved plums, cut side up, leaving a 2cm border around the edge.
Mix together the dark brown sugar, chopped rosemary and cinnamon, then scatter this mixture generously over the plums. Break up the rest of the rosemary sprigs and scatter them over the top, then pinch the corners of the pastry together to form a border.
Transfer to the oven and roast for 25–30 minutes, until the pastry is golden brown, and serve hot, with vanilla ice cream.
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From the book
The Roasting Tin: Deliciously Simple One-Dish Dinners
Simple, quick and inventive one-tin recipes.
Revolutionise your midweek meal repertoire.
Leave the hard work to the oven with 75 life-changing recipes.
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