Ingredients:

  • 1 sheet (17 oz / 480g) frozen puff pastry, thawed
  • 1 large (50g) egg, beaten
  • 1 tbsp (15ml) heavy cream
  • 12-15 (2 lbs / 900g) fresh plums, sliced into 1/4 inch wedges
  • 1/3 cup (65g) granulated sugar
  • 1 tbsp (8g) cornstarch
  • 1/2 tsp (1g) ground cardamom or cinnamon
  • 1/4 tsp (1.5g) kosher salt
  • 2 tbsp (30ml) apricot preserves or honey
  • 1 tsp (5ml) hot water

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the thawed puff pastry on the parchment and lightly score a 1-inch border around the edge without cutting all the way through.
  3. Use a fork to dock (poke small holes in) the center rectangle of the pastry to prevent excessive rising.
  4. In a mixing bowl, toss the sliced plums with sugar, cornstarch, cardamom, and salt until evenly coated.
  5. Arrange the plum slices inside the scored border in concentric circles, overlapping slightly.
  6. Brush the exposed pastry border with the beaten egg and cream mixture.
  7. Bake for 25–30 minutes until the crust is deep golden-brown and plums have released their juices.
  8. Remove from oven and let cool for 10 minutes. Brush the fruit with melted apricot glaze while warm.