Plum & Salted Caramel Tart. Put delicious in season blood plums to good work with this delectable tart recipe. With a gooey salted caramel filling, this dessert will be devoured.
1kg fresh blood plums, cut into wedges
⅓ cup caster sugar
2 tbsp water
1 cup plain flour
¼ cup icing sugar
100g chilled butter, chopped
1 egg yolk
1 tbsp iced water
395g can condensed milk
1 tbsp treacle
1 tsp sea salt flakes
Preheat oven to 200°C.
To make pastry, place flour, icing sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs.
Add egg yolk and water, process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
Roll pastry out to a 3mm-thick disc. Line a 23cm-round fluted tart pan (with removable base) with pastry. Place in the fridge for 15 minutes to rest.
Blind bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until lightly golden.
To make salted caramel filling, combine condensed milk, butter, treacle and salt in a medium saucepan over medium heat. Cook, stirring constantly, for 5-7 minutes or until caramel is golden. Remove from heat and pour into the tart shell. Set aside to cool.
Arrange plums over caramel. Combine sugar and water in a small frying pan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat, bring to the boil.
Cook, without stirring, for 3 minutes or until golden brown. Remove from heat and drizzle evenly over plums. Cut into wedges to serve.