August 24, 2019
Making the most of summer’s end plums
With the unofficial close of summer (marked by Labor Day and the start of school), I’ve decided to make a Plum Honey Phyllo Tart to honor summer’s plums!
Honey goes with pretty much any fruit and is especially delicious as a substitute for cane sugar in desserts. I only added a little vanilla sugar for the vanilla flavor in addition to the honey. However, feel free to completely omit the vanilla sugar and add an additional teaspoon of honey. The plum preserves also go a long way in terms of adding sweetness to the tart!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Plum Honey Phyllo Tart.
- 3 ripe plums, sliced
- 3 teaspoons honey
- 2 teaspoons vanilla sugar
- 6 sheets phyllo dough
- 3 tablespoons plum preserves
- 1 large egg, beaten
- 3 teaspoons demerara sugar
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a large bowl, toss plum slices with honey and vanilla sugar. Lay 6 sheets of phyllo dough onto parchment paper, and spread plum preserves on top. Arrange plum slices on top in a circular flower pattern, leaving about a 2 inch border. Fold edges over, and spread egg wash (beaten egg) on top of folded dough. Sprinkle demerara sugar on top of edge.
- Bake tart for 25-30 minutes or until edges are golden brown. Allow to cool slightly before serving. Enjoy with ice cream or whipped cream!
