1 large egg
2 tbsp (30 mL) heavy cream
1/2 pkg puff pastry
2 tbsp (30 mL) Ontario wine jelly
2 cups (500 mL) black plums, pitted and sliced into quarters
In a small bowl, whisk together the egg and heavy cream to make an egg wash. Set aside.
On a lightly floured surface, roll out the puff pastry to form a 10-inch square. Cut 1/2-inch strips from each side of the puff pastry. Transfer puff pastry square to a baking sheet. Neatly brush a 1/2-inch wide border of egg wash along each edge of the puff pastry square. Top with corresponding strips of dough, pressing gently with your fingers to adhere. Using a fork, poke holes in the base of the dough. Transfer to refrigerator and chill for 1 hour.
Preheat oven to 400F (200C). Melt the wine jelly in the microwave for 1 minute on medium-high heat. Pour over the plums and toss to coat completely. Remove the pastry square from the refrigerator and pour the plums into the centre. Spread them around evenly over the pastry square. Brush edges of the pastry with egg glaze. Bake for 20 minutes or until the edges are puffed and golden brown. Makes one tart.
Recipe courtesy of The Ontario Table, a local food cookbook sold at Ontario farms.