Plum Pop Tarts

Delicious plums are available from mid November until April thanks to Chile! When it’s winter here, it’s summer in Chile! They’re the main plum supplier in the Southern Hemisphere and offer a few varietals including Angeleno (purple skin), Larry Ann (intense red skin), and the dark Black Amber. Chile continues to introduce new varieties known for their unique colour and flavour, like Candy Stripe, Dapple Dandy and the Lemon Plum. For my recipe I decided to try all 3 varietals, black, red and lemon plum! Spoiler alert, the lemon plum was our favourite!

What you’ll need:

Ingredients:

1 sheet (225g) Puff Pastry, thawed (keep cold)
All purpose unbleached flour
3-6 plums. If your plums are large you could use 3 but if they're smaller go for 6.
Cane Sugar
Agave Syrup

I picked up my Chilean plums from Kin’s Farm Market and Whole Foods!

Picking the Perfect plum

You don’t want plums to be super soft. A slightly firmer Chilean plum will give you the best texture. Note: It is recommended that you only touch the fruit you’re going to buy for your safety during the pandemic. If you buy plums that are very firm and not quite ready to eat, place them in a brown paper bag for 1-2 days and store at room temperature.

If you’re looking for lemon plums you’ll want to look at the colour. When they’re yellow it’s the most crisp and slightly tart. Over time the skin will turn orange and then red with red being the sweetest. I’ve never had a lemon plum before so I decided to get one that was yellow and another that was orange.

Step 1: Remove Pit from Plums and thinly slice

Cut the plums in half, remove the pit and slice thinly.

Step 2 Prep dough and garnish with cane sugar

After rolling out the puff pastry feel free to trim the edges to have a straight surface. If you want your puff pastry to turn out more golden colour give the surface an egg wash.

Split up the dough into rectangles. You’ll have to gauge how wide to make the cuts based off your plum sizes. Place the sliced plums on top and leave some space from the edges. I garnished with some cane sugar as well. I like to go light with my sugar. Use the amount of sugar for your personal preference.