Make the most of plum season with our sticky plum tart recipe. It only required 15 minutes of prep time and all the hard work is done in a food processor (which is our go-to method for making pastry these days).
We've made a cinnamon-spiked pastry dough and baked until just cooked through, then placed fresh sliced plums on top and baked until jammy and tender.
Serve with our cinnamon-flavoured cream (which is so simple and so delicious to make).
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
Cal/Serv:
230
Ingredients
125g
plain flour
1tsp.
ground cinnamon
pinch of salt
75g
butter
1
egg yolk
450g
plum
2Tbsp.
caster sugar
2Tbsp.
apricot jam or redcurrant jelly
cinnamon cream to serve (see below)
Directions
Step 1
Sieve the flour into a food processor, add the ground cinnamon, salt, butter and egg yolk. Process for 30 seconds or until evenly combined. Add 15ml chilled water and process for a further 30 seconds. Turn out on to a lightly floured surface. Knead together lightly and roll out to a circle approximately 25.5cm in diameter. Place on a baking sheet. Refrigerate for 10—15min.
Step 2
Prick the pastry all over with a fork. Cook at 200°C (mark 6) for 20-25min or until golden brown.
Step 3
Halve, stone and slice the plums. Arrange over the cooked pastry and sprinkle with the sugar. Return to the oven for 45—50min or until the plums are tender.
Step 4
Melt the jam or jelly with 30ml water, bring to the boil and bubble for 1min. Brush or spoon over the warm tart. Serve warm with cinnamon-flavoured whipped cream (add 1 teaspoon of cinnamon to whipping cream, along with 1 table spoon of sugar and beat until light and fluffy.
Per Serving:
Calories: 230
Our favourites plum recipes to try when the weather turns autumnal
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