Recipe: Filo plum tarts | Daily Mail Online


Recipe: Filo plum tarts 




Prep time: 20min

Cook time: 25min 

Serves: 8

Difficulty: Easy 

  • 8 spray(s) Calorie controlled cooking spray
  • 270 g Filo Pastry, 6 x 45g sheets filo pastry, thawed if frozen
  • 1 medium Egg, whole, raw, beaten
  • 50 g Ground Almonds
  • 25 g Caster Sugar
  • 4 small Plums, halved, stones removed and thinly sliced
  • 1 teaspoons Icing Sugar, for dusting 


Step 1

Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 2 baking sheets with the cooking spray. 

Step 2

Cut each filo sheet into 8 equal squares. Layer the squares on the prepared baking sheets in 8 piles, misting each layer of pastry with a little cooking spray, and offsetting the squares as you go, to make a rough circle. 

Step 3

Reserve 1 tbsp of the beaten egg, then mix the rest with the ground almonds and sugar to make a paste. Divide this mixture between the pastry circles, spreading it in the middle to leave a border around the edge. Top the almond mixture with the sliced plums. Brush the pastry borders with the reserved egg and scrunch up the pastry a little around the filling. 

Step 4

Bake for 20-25 minutes or until the pastry is crisp and golden. Serve the tarts warm, dusted with a little of the icing sugar. 

Step 5

Top tip: Keep filo pastry covered with a damp cloth until you need it, to prevent it from drying out.