Fast Fruit Tart

Name: Fast Fruit Tart
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 375 g pack ready-rolled shortcrust pastry; A little plain flour to dust; 4 ripe plums, cut in half and stoned - or any seasonal fruit; Around 150g blueberries; 1 small egg, beaten; 3 tbsp. demerara sugar; Icing sugar to dust

A failsafe dessert that’s quick and easy to put together

By The GH Kitchen TeamPublished: 17 September 2005

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baked open pie or galette with plums and blueberry side view on rustic style interior background closeup selective focus

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Yields:

4 serving(s)

Prep Time:

5 mins

Cook Time:

20 mins

Total Time:

25 mins

Ingredients

375 g pack ready-rolled shortcrust pastry
A little plain flour to dust
4 ripe plums, cut in half and stoned - or any seasonal fruit
Around 150g blueberries
1 small egg, beaten
3 Tbsp. demerara sugar
Icing sugar to dust

Directions

1. Step 1
  Preheat the oven to 220ºC (200ºC fan) mark 7. Put a flat baking sheet into the oven to heat up.
2. Step 2
  Unroll the pastry on to a lightly floured surface and pile the plums in the centre. Scatter over the blueberries. Roughly fold up the edges of the pastry to enclose but not cover the fruit.
3. Step 3
  Use an oven glove to take the baking sheet out of the oven, then slide the tart on to it. Brush edges with the egg, then sprinkle the demerara sugar over the fruit.
4. Step 4
  Bake on the top shelf of the oven for 20-25min or until golden and crisp. Dust generously with icing sugar to serve. Serve with vanilla ice cream.
5. Step 5
  Easy ways to jazz it up: 1 Add a good pinch of ground cinnamon to the sugar. 2 Sprinkle the centre of the pastry with 2tbsp ground almonds before adding the fruit. 3 Mix 1-2tbsp chopped toasted hazelnuts with the demerara sugar.

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time