Filo plum tarts
5
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
You’ll love these light, crisp pastries topped with frangipane and slices of juicy plums.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Filo Pastry
270 g, 6 x 45g sheets filo pastry, thawed if frozen
Egg, whole, raw
1 medium, raw, beaten
Ground Almonds
50 g
Caster Sugar
25 g
Plums
4 small, halved, stones removed and thinly sliced
Icing Sugar
1 teaspoon(s), heaped, for dusting
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 2 baking sheets with the cooking spray.
2
Cut each filo sheet into 8 equal squares. Layer the squares on the prepared baking sheets in 8 piles, misting each layer of pastry with a little cooking spray, and offsetting the squares as you go, to make a rough circle.
3
Reserve 1 tbsp of the beaten egg, then mix the rest with the ground almonds and sugar to make a paste. Divide this mixture between the pastry circles, spreading it in the middle to leave a border around the edge. Top the almond mixture with the sliced plums. Brush the pastry borders with the reserved egg and scrunch up the pastry a little around the filling.
4
Bake for 20-25 minutes or until the pastry is crisp and golden. Serve the tarts warm, dusted with a little of the icing sugar.
5
Top tip: Keep filo pastry covered with a damp cloth until you need it, to prevent it from drying out.
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