Almost every single week I get an email request regarding frozen puff pastry. I have almost always been able to find it in the freezers at Santis Delicatessen’s (less than PHP200 for a small package) and sometimes at S&R. I can’t imagine what all you folks are making with it, but it IS a really convenient, “instant” ingredient that is useful for both sweet and savory concoctions. And something I wouldn’t bother to make from scratch in our hot and humid weather. I got some the other week and had it in the freezer when I chanced upon some rather decent ripe plums at the SM grocery fruit department. Plum tarts are a personal favorite, and while you can get a bit more fancy by adding a layer of pastry cream below the fruit, you can also make them plain and serve with some good heavy cream, creme fraiche or vanilla ice cream to jazz it up.
Soften the frozen puff pastry in the fridge for a couple of hours. Remove from the packaging and carefully roll it out to roughly 1/4 inch thickness on a well-floured counter or wooden board. Fold over the edges to create a rim of sorts, this is the rustic approach… Brush the inside bottom of the tart and the edges with a little melted butter. Slice 4-5 large ripe plums thinly and arrange the slices in the puff pastry. Drizzle the fruit with good honey and a sprinkling of white sugar. Bake in a pre-heated oven for some 30-35 minutes until it is puffed and golden and fruit just softened and slightly de-hydrated. Most packages come with baking instructions for simple tarts such as this one. Take this out of the oven and allow it cool and sprinkle with confectioners sugar. Stupendously easy. Ergo, even dodos (birds) could do this. I jest, of course. A wonderful major, major dessert in the looks department but it costs less than PHP300 to make and will easily serve 6. I strongly recommend good heavy cream as the perfect accompaniment. :)