These sticky, fruity tarts may sound fiddly to make – but they really couldn’t be easier. Irresistible!
- 4 plums, stoned and quartered
- 8tbsp maple syrup
- 40g (1½ oz) caster sugar
- 1 egg white
- 20g (¾oz) butter, melted
- ½ tsp ground cinnamon
- 200g packet filo pastry
- 1tbsp pistachio nuts, chopped
Preheat the oven to 190°C (375°F, gas mark 5). Place the plums in an ovenproof dish, pour over 4tbsp of the maple syrup and sprinkle with the sugar. Bake for 10-12 mins or until just soft.
Meanwhile, mix the egg white with the remaining maple syrup and the butter and cinnamon. Brush over a sheet of filo pastry and cover with another sheet. Brush the maple mixture over again and lay a third sheet of pastry on top. Cut into two 10cm (4in) squares and discarding the trimmings. Repeat to make four squares in total.
Push each pastry square into a hole of a lightly greased muffin tin to form pastry cups. Brush the surface with more of the maple mixture, then bake for 8-10 mins. Remove from the muffin tin and allow to cool down. Fill each pastry cup with the baked plums and drizzle with the liquid in the plum dish. Sprinkle with pistachios before serving.
To soften the sweetness, serve these tarts with crème fraîche.