The plum season is coming to an end, let's make the most of it!
All you need here is some frozen vegan puff pastry (I used New Way brand), which is already rolled into squares. Place the pastry on a oven tray lined with baking paper. Brush the surface with water or lemon juice and then sprinkle with caster sugar. Wash and cut the plums into two halves and remove the stone (you will need free stone plums, I used Luisa yellow plums and Black Doris from my local orchard in Oratia for this recipe) and place, cut side down, on the pastry. Bake at 180°C for about 15-20 minutes, or until the side of the tart have puffed up and are golden.
During plum season I make this at least once a week, eat warm (with ice cream) or cold (cut into small squares for breakfast or for lunch boxes).
Photos and Recipes by Alessandra Zecchini ©