Ingredients
Scale
- 3/4 to 1 pound (350-450g) Italian Prune Plums
- 5 tablespoons sugar
- zest of one lemon
- 10 ounces puff pastry (about 285 grams), defrosted overnight in the fridge
Instructions
- Roll out puff pastry dough into a rectangle roughly 14 by 12 inches (35 x 30cm, or about the size of a cookie sheet). Gently lift onto a cookie sheet, and refridgerate while preparing the fruit. (Puff pastry, like pie dough, needs to be kept cold).
- Slice the plums in half lengthwise, then slice each piece in half again. Toss gently (using your hands) with the lemon zest and the sugar in a bowl.
- Remove the pastry dough from the refridgerator, and arrange the fruit slices down the center, leaving about two inches margin at each edge. Fold the edges towards the center, partially covering some of the fruit.
- There will be some “syrup” left in your bowl, scrape out as much as you can and drizzle over the plums.
- Bake for about 35-40 minutes at 425F (220C). (Reduce to 400F/200C if the pastry browns too quickly).
Notes
Firm fruit retains its shape best (and thus emerges more beautifully from the oven).
This is more of a method than a recipe: if you don’t have Italian Prune Plums, use any other plums you have available. Or, in fact, any fruit you prefer!
- Prep Time: 10 mins
- Cook Time: 40 mins