Shortcrust Plum Tart

Ingredients

• 600 g plums
• 2 tbsp lemon juice
• 275 g whole‑grain puff pastry
• 2 tbsp unsweetened applesauce
• 3 tbsp coconut palm sugar
• 1 pinch cinnamon
• 2 sprigs Rosemary
• 1 egg yolk

Instructions

1. 1.

   Line a baking tin with parchment paper. Wash, halve, pit and slice the plums into thin strips; mix with lemon juice.

2. 2.

   Roll out the puff pastry, cut to size and place in the tin. Cut remaining dough into narrow strips, twist around each other, lay as a border on the rim and press lightly onto the dough. Spread applesauce over the base. Layer plum slices like roof tiles and sprinkle coconut palm sugar and cinnamon on top.

3. 3.

   Wash rosemary, shake dry, gently remove leaves and lay them on top. Whisk the egg yolk and brush the tart edge with it. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 35 minutes until golden brown.