With an array of food magazines on the supermarket shelves and content online from food influencers and high street retailers, it’s incredibly easy to find food inspiration whether you’re being healthy or not.
Some supermarkets have recipe cards that you can pick up when buying your weekly shop, which is great as they’re usually quick meals and you can buy all the ingredients there and then. Now I didn’t know that Morrisons did these, but upon discovering them I picked up a recipe card for some plum and almond tartlets. I love plums, pastry and icing, in fact the only ingredient I wasn’t keen on was marzipan, but I asked myself, would I really be able to taste that with so many other great flavours mixed in? The answer is no – the plums are sharp but the sweet marzipan and almond icing takes away some of the tartness and creates a delicate balance.
Of course my aim was to make it dairy free so Tom could have some too and luckily Morrisons own puff pastry is just that. The only ingredient I had trouble finding was the pluot plums. I tried a quick internet search on my phone which wasn’t successful and a staff member didn’t even know what they were, so I tried with regular plums. The first attempt was ok, nothing like the picture on the recipe card and as I put the icing on while they were still warm, they looked even less appetising. The second attempt didn’t go well at all. I tried plums from a different supermarket (again not pluot ones) and the juice just burst out all over the tray. So for my third attempt, I decided to deviate away from the recipe card slightly. I used regular plums again, but instead of placing a ball of marzipan in the hole of the plum where the stone used to be, I placed a flat, circular piece of marzipan on the puff pastry and laid slices of plum on top in a pretty design. It still doesn’t look like the picture, but I’m much happier with how they look now and in the absence of proper pluot plums, it seemed the only option.
I did Tweet Morrisons to ask about the pluot plums and I was informed that they are in fact a summer fruit so I reckon these cards were put out a bit too early (although you can still get them in my local store). So when they’re in season, I will aim to make these tartlets again, but if you just can’t wait till then, then the recipe is below.
Note: They’re quite simple and easy to make, but they are best eaten on the day they are made (so my dad tells me).
Plum & Almond Tartlets – makes 12
200g puff pastry (dairy free)
6 plums (pluot ones if you’re going by the actual recipe)
½ teaspoon of almond essence
80g icing sugar
1 tablespoon of cold water
Preheat the oven to 200°C and line two baking trays with greaseproof paper
Wash, dry and slice the plums into a bowl ready for later
Lightly flour your work surface and rolling pin and roll out the puff pastry to your desired thickness
Using a large fluted cutter, cut out 12 shapes of your puff pastry and pop them on the baking trays
Roll out your marzipan and using a smaller fluted cutter than you did for the pastry, cut out 12 shapes from your marzipan and lay on top of each pastry slice
Place your plum slices over the marzipan, overlapping each slice
Put the tartlets in the oven to bake for 25 minutes
Once baked, take them out of the oven and leave to cool
Mix the icing sugar, almond essence and water to make a thick paste
Transfer the icing to an icing bag and drizzle over the tartlets (when they are cold)