9 plums, halved and stone removed
dark muscovado sugar
6 sheets filo pastry
melted butter for brushing
1 cup walnuts, toasted
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon each ground cloves and cardamom
½ cup brown sugar
1 cup thick plain yoghurt
1 cup sour cream
extra toasted walnuts
Preheat the grill to high.
Plums: Slice the plums into quarters and place cut side up, in a baking dish. Dot each piece with a little butter and a sprinkling of sugar. Grill until bubbling. Set aside to cool.
Filling: Preheat the oven to 180°C. Put all the ingredients in a food processor and grind – not too finely.
Lay one sheet of filo on the bench, keeping the others covered with a damp tea towel. Brush with butter and sprinkle with a little filling. Fold in half and repeat with the butter and filling. Fold in half again to make a square of filo. Brush with butter only. Gently push into lightly greased 10 cm tart tins or Texas muffin tins. Repeat with the remaining 5 sheets. Bake until golden and very crisp. Set aside to cool.
To serve: Whisk the yoghurt and sour cream together and drizzle with a little honey. Spoon into the tarts and top with plums. Dust with icing sugar and scatter over the walnuts.