Baking Mad with Eric Lanlard

Give the old plum crumble a Parisian touch with this Eric Lanlard recipe from Baking Mad

Serves 8

• 500g packet all butter puff pastry
• Flour, for dusting
• Egg yolk, for glazing
• 750g plums
• Icing sugar, for dusting

For the crumble topping

• 50g wholemeal flour
• 25g demerara sugar
• 25g unsalted butter
• 1 tsp cinnamon

1. Preheat the oven to 180°C/gas mark 4. Roll the pastry out thinly on a lightly floured surface. Cut the pastry into 6 x 10cm circles and place on a baking sheet lined with non-stick baking parchment. Glaze egg disc with egg yolk and prick all over with a fork.

2. Cut the plums in half, remove the stone and cut each half into quarters. Arrange neatly on each circle leaving small rim around the outside.

3. For the crumble topping, place the flour and sugar in a bowl, and rub the butter in using fingertips, keeping the mixture textured for a good crunch. Finally stir in the cinnamon and use the mixture to top the tarts.

4. Place the tray in the oven then slide it out from underneath the paper, leaving the tarts sitting on the paper directly on the shelf. This will ensure that the tarts cook quickly and at the correct temperature. Bake for 25-30 minutes or until the pastry bases are golden and the plums have cooked and caramelized. These are delicious served with thick cream!