Sugar plum & wattleseed labne tarts
Plums, wattleseed and labne. A perfect combination.
Servings
6tarts
Servings
6tarts
Ingredients
  • 1⅓ cups labnerecipe link in notes
Pastry
Filling
Instructions
  1. To make the pastry, place the flour and butter into the bowl of a food processor and pulse until granulated. Add the labne and continue pulsing until the mixture just comes together. Wrap the dough in plastic and refrigerate for half and hour. Do not knead it.
  2. Meanwhile, cut the plums in half lengthways and remove the seed. Take a knife and cut a slit through the plum from the centre, forming a “V”. Set aside.
  3. Combine the remaining labne, 3 tbsp caster sugar, vanilla and wattleseeds, stirring well. Set aside in the fridge until needed.
  4. Preheat oven to 220°C.
  5. Remove the pastry from the fridge and roll to a 5 mm thickness. Place an 8 cm pie tin on the pastry and cut a line around it, 2 centimetres from the edge. Repeat this 5 more times and place each disc of pastry into 6 individual pie tins. Press into the tin and allow the edges to slightly overhang. Prick the pastry with a fork and bake blind for 15 minutes. Remove the pastry tins from the oven and cool on a rack. Remove the baking paper and weights and allow to cool for 20 minutes.
  6. Reduce the oven temperature to 180°C.
  7. Brush each pastry case with beaten egg and divide the labne into each pastry case. There should be 1 heaped tablespoon per case. Arrange the prepared plums in each pastry case, sitting them vertically with the cut-side up. You should be using about 9 halves per case. Press the plums down into the labne, sprinkle each tart with 1 teaspoon of caster sugar, place on a baking tray and bake for approximately 40 minutes, or until set and caramelised.
  8. Should the tarts fill with plum juices during cooking, carefully pour out the juices and continue cooking. Some plums are juicier than others so keep an eye on the tarts as they cook.
  9. Serve warm or at room temperature, generously dusted with icing sugar.
Recipe Notes