Plum and Apple Tart

    50 minutes

    This fruit tart is a great way to use plums that are not quite ripe. It's an easy recipe using premade shortcrust pastry.

    10 people made this

    Makes: 1 tart

    • 1 cup (250ml) water
    • 1 cup (250g) honey
    • 500g plums, pitted and quartered
    • 2 large tart apples, peeled and diced
    • 1 cup (250ml) water
    • 1 readymade frozen shortcrust pastry sheet
    • 2 tablespoons brown sugar, for sprinkling

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 200 degrees C and grease and flour a tart tin.
    2. In a saucepan combine the water and honey and mix over low heat until honey has dissolved. Bring to a simmer and add the plums. Simmer about 5-10 minutes until plums are slightly softened but still firm. Drain and let cool, discarding the honey mixture.
    3. In a saucepan combine the diced apples and 1 cup water. Simmer 10 minutes or until apples are soft. Blend to a rough puree, or use a stick blender.
    4. Roll out the pastry until it is just larger than the tart tin. Place inside the tin, trim the edges and prick the bottom all over with a fork.
    5. Pour in enough of the blended apples to cover the base. Top with the plum quarters in a circular pattern, skins downwards. Sprinkle with the brown sugar.
    6. Bake 20-30 minutes, until pastry is light golden.

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    Reviews in English (4)


    Great tart! Looks great but tastes even better than it looks...  -  13 Nov 2011  (Review from Allrecipes UK & Ireland)


    I love cooking this tart but the recipe doesn't tell you what to do with the honey and plum juice. I pour it into the centre of the tart. When the tart is cooked and cooled down the syrup solidifies slightly. I trust one is not meant to dispose of the syrup. For one thing honey is far too expensive for that and secondly, it's just too tasty to waste.  -  05 May 2014  (Review from Allrecipes UK & Ireland)


    So easy and really tasty! I don't think that the plums needed cooking as much, but then mine were from my garden and perfectly ripe. I also found that there was loads of leftover juice from cooking the plums, but I've saved that as a sugar (honey) syrup to use again. A hit all round and really fruity! Yum!  -  24 Sep 2015  (Review from Allrecipes UK & Ireland)