Plum Lattice Tart Recipe


Looking for something a little different, but yet not too far outside your comfort zone, to indulge in this weekend? Well this plum lattice tart is the perfect treat. A summer fruits twist on a classic comfort food dessert, that looks beautiful and will fill your kitchen with a Yankee Candle worthy scent.

I made this tart with a box of plums that were going soft quickly and needed to be used up before they went to waste; I wasn’t sure how it would taste and turn out but I was so happy with the result. The halved plum pieces look so pretty and presentable peeping out through the lattice, and the syrup from the baked fruit was perfect paired with some fresh whipped cream. This tart will take you only minutes to prepare and the hardest part is waiting for it to bake; perfect for the weekend with friends and family, or just as a treat for you after a long week.



  • 375g ready roll puff pastry
  • 1 large punnet of ripe plums
  • Sweet Freedom Fruit Syrup
  • Icing sugar (powdered sugar)
  • 1 egg
  • Fresh whipping cream to serve (optional)



  1. Flour the counter top and the tart tin. Gently unroll the pastry, warming the roll with your hands as you unroll to avoid the pastry cracking. Use a rolling pin to roll the pastry further if necessary in order to fit your tin. Lightly flour the top side of the pastry, then gently fold in two and in two again to make it easier to lift the pastry and lay it into the tin. Unfold the pastry and gently press into the base of the tin, taking care not to stretch the pastry as it will only shrink back when it bakes resulting in a misshapen tart. Trim the excess pastry from the edges and put to one side.
  2. Half the plums and remove the stone. Place the plum halves, skin side down, neatly around the tin, working your way from the edge of the tin to the middle until you have filled as much space as possible. Lightly dust the plums with a few tablespoons of icing sugar, and then drizzle with Fruit Syrup; this will sweeten the plums and produce a syrup from the juices as they bake.
  3. Knead the excess pastry into a small ball and then roll out flat into a long rectangle shape. Use a knife to cut long strips, about half and inch wide.
  4. Use a pastry brush to brush the edges of the tart with egg, then layer the strips over the top to create the lattice effect. Use the back of a fork to seal the lattice strips to the edge of the tart. Finally brush the lattice strips with egg before placing in the oven at 200’C to bake for 30 minutes, until the plums are plump and tender and the pastry is golden.