Poached Plum Tarts
Serves: 6
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Per Portion:
Fat 7.8g (of which saturates 2.6g)
Cals 190 calories
Carbs 23.1g (of which sugars 6.9g)
Ingredients:
25g light butter, melted
3 sheets filo pastry (130 g)
250g fat free fromage fraise
1 tsp finely grated orange zest
3 tbsp granular Canderel
Plums:
250g plums, washed
cinnamon stick
4 tbsp port
8 tbsp granular Canderel
Extra Canderel granules for sprinkling
Method:
To make the plums, cut them into thick slices removing the stones.
Put 3 tbsp water into a large shallow pan with the cinnamon stick, port and sweetner, gently heat, stirring.
Add the plums so they are in a single layer and bring to the boil, then simmer for 5-10 minutes, depending on the ripeness of the fruit, until the plums are tender, and the syrup has reduced to about two tablespoons. Leave to cool in the syrup.
To make the pastry cases, heat the oven to 180C/gas 4. Brush six individual tart tins approx 9cm in diameter.
Cut the pastry sheets to make squares approx 14cm.
Lightly brush the squares with butter and sprinkle each layer with sweetner. Assemble the cases by putting three squares on top of each other, placing them at different
angles then lift into each set into the tin.
Place on a baking sheet and bake in the oven for 10-12 minutes until golden and crisp.
Leave in the tins to cool before removing and placing on serving plates
Beat the fromage fraise with the orange zest and sweetner then spoon into the pastry cases.
Arrange the plums on top and serve.
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