
Plum and Blackberry Rustic Tart
Try this delicious plum and blackberry rustic tart recipe for a tasty treat. Made with Jus-Rol sweet shortcrust pastry, juicy plums and blackberries.
Quick Stats
Easy
1 tart
20 minutes bake time
Plum and Blackberry Rustic Tart
Try this delicious plum and blackberry rustic tart recipe for a tasty treat. Made with Jus-Rol sweet shortcrust pastry, juicy plums and blackberries.
Ingredients
- 1 Jus-Rol™ All Butter Sweet Shortcrust Pastry Sheet
- 1 egg white – beaten
- 454g plums, halved, stones removed and cut each half into 2-3 slices
- 150g blackberries, washed and drained
- 75g Demerara sugar
Equipment required
- Baking Sheet
- Pastry Brush
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
Method
- Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
- Unroll the pastry sheet and transfer onto baking sheet, lightly brush all over with beaten egg white. Scatter the plums and blackberries evenly over the pastry leaving a 2cm border.
- Bring up border of the pastry to form a wall, pinching it together to keep it standing up. Sprinkle half the sugar over the fruit and brush the sides of the pastry with the egg white.
- Bake for 20 minutes until pastry is golden and the fruit cooked, scatter remaining sugar over hot tart. Serve warm.