Plums wrapped in a good pastry, it doesn't get much better! Don't forget the cream and cinnamon.
- 1.5kg plums, chopped
- 200g CSR Smart sugar
- 300g plain flour
- 1 tsp natural vanilla paste
- 150g cold unsalted butter, diced
- 120g sour cream
- double cream and cinnamon sugar, to serve
1 Preheat oven to 180°C. Combine the plums, 150g sugar and 40g plain flour in a bowl and toss well to coat. Transfer to a 3L casserole dish.
2 Combine the remaining flour and sugar with the vanilla and butter in the bowl of a food processor and pulse until a coarse crumb forms. Add the sour cream and pulse until a dough forms.
3 Roll out the dough between two sheets of non-stick baking paper to 3mm thick, then cut into 5cm squares. Drape the dough over the plums in an over-lapping fashion to form a patchwork effect. Bake for 35-40 minutes, until golden and crisp. Serve with double cream and cinnamon sugar.