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Download recipe | ||
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Recipe by Serene Choo, Stratford Chefs School Serves 6 |
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| FOR ROASTED DAMSON PLUMS | |||
| 4 | Damson plums, in 1/4" slices (or other plums) | ||
| 2 tsp | Lemon juice | ||
| 1/4 cup | Sugar | ||
| 1 tsp | Ground cinnamon | ||
| 2 Tbsp | Rum | ||
| FOR TART | |||
| 4 Tbsp | Sun Dried Cherry Sauce | ||
| 4 Tbsp | Maple syrup | ||
| 2 Tbsp | Coarse sugar | ||
| 4 oz | Puff pastry (store-bought is fine), rolled | ||
| 2 | Egg yolks | ||
| Pinch | Salt | ||
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| Roasted Plum Directions: · Preheat oven to 375F. · Combine plums, lemon juice, sugar, ground cinnamon, and rum. Let it sit for 5 minutes. · Take plum slices and shake off excess liquid and place on baking sheet lined with parchment. · Bake in oven for 20-30 minutes or until tender and skin has wrinkled (halved in volume). Cool and set aside. Tart Directions: · Roll out puff pastry to 1/8” thick, cut into 2” x 4” rectangles. · Brush on Kitchen Connaisseur’s Sundried Cherry Sauce, leaving ˝” perimeter, and place in fridge to chill for at least 10 minutes. · Meanwhile, mix egg yolks and salt together and place in fridge. · Carefully arrange plum slices on top of Cherry Sauce and lightly drizzle maple syrup on top. · Brush the edges with egg wash and sprinkle on coarse sugar. · Bake in oven for 10-15 minutes or until pastry edges and bottom have turned golden brown. Cool and serve. |
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