Plum tart
You don't have to be a master of the French cuisine to whip up this delicious prune tart. In a saucepan, combine plums and sugar to taste.
Ingredients
- 340 grams fresh small plums, washed, pitted and quartered
- 4 tablespoons sugar (more or less to taste)
- Plum compote
- Frozen puff pastry dough, thawed
- Fresh small plums, washed, pitted and quartered (enough to cover top of tart)
- 1-2 tablespoons white sugar
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