Plum and Cardamom Tarts Recipe

Practise your pastry skills with these gorgeous fruit tarts which have a crumbly almond pastry base and pretty lattice top. The fruity filling makes the most of seasonal plums and has a subtle spicy flavour from cardamom. A perfect autumnal pud to serve up with a dollop of rich clotted cream.
Serves 4 - 35 mins to prepare and 30 mins to cook, plus chilling and cooling - 660 calories / serving



Ingredients150g plain flour, plus extra for dusting
75g ground almonds
75g caster sugar
150g butter, chilled and diced, plus extra for greasing
2-3 tbsp milk, plus extra for brushing
icing sugar, for dusting, to serve
clotted cream, to serve

For the plum filling

8 firm plums, halved and stoned
4 tbsp caster sugar
4 tbsp bramble jelly
7 cardamom pods, seeds removed and finely ground, pods discarded
2 tsp ground arrowroot, mixed with 1 tbsp water


To make the pastry, sift the flour into a large bowl and add the almonds and sugar. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the milk, 1 tbsp at a time, until the pastry starts to clump together. Transfer to a floured surface and use your hands to combine. Wrap in clingfilm and chill for 30 mins. Preheat the oven to gas 4, 180°C, fan 160°C. 

Meanwhile, make the filling. Put the plums in a saucepan with the caster sugar, bramble jelly, 1 tbsp water and the ground cardamom seeds. Gently heat, stirring, until the sugar has dissolved and the jelly has melted. Simmer for 3-5 mins until the plums have softened a little. Stir in the arrowroot mix, then bring to the boil, stirring gently. Remove from the heat and leave to cool for 10 mins.
Roll out the pastry on a work surface dusted with flour. Grease 4 x 10cm loose-bottomed tart tins and line with the pastry. Trim off any excess pastry.
Gather the pastry trimmings together and roll out to a long strip about the width of the tart tins. Cut into 24 x 1cm-thick strips, about 10cm in length. Divide the plum filling between the pastry cases, then carefully weave 6 pastry strips in a lattice pattern across the top of each. Secure the ends with a little milk, and trim to neaten. Brush with milk and bake for 20 mins, or until golden.
Leave the tarts to cool in the tins for at least 15 mins. Remove and dust with icing sugar. Serve with clotted cream.

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