Description
Recipe by Serene Choo of the Stratford Chefs School
Serves 6
Printable Recipe
Ingredients
| 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 |
Instructions
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 ½” 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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