My original idea for these tarts involved using fresh figs rather than plums, but when it was time to gather the fresh ingredients, I couldn’t find figs anywhere. Change of plan. I spotted some nice little sugar plums and thought they’d do, even though they’re nothing like a fig. Everyone likes baked plums, don’t they?
Another thing I wanted to incorporate was some labne. Baked labne, flavoured with vanilla and flecked with Australian native wattleseed. I’d never baked labne before, nor seen it, so why not try it with an entirely new recipe?
It may not seem it, but this is actually a simple and straight-forward recipe. It does need to be started several days prior as the labne requires time to drain, and the rest can be knocked up in an hour or so.
I used Maggie Beer’s sour cream pastry recipe, but replaced the sour cream with labne. So it’s a matter of blind baking the pastry shells, adding the vanilla & wattleseed labne, topping with plums and sugar and then in the oven they go. Easy!
You could even forego the labne in the filling and have a simple plum tart, but then it wouldn’t be as exciting with that beautiful subtle wattleseed flavour.