Spiced summer plum tart
2 hours 10 minutes
The simplicity of this recipe belies the sophistication of the combined flavours. This tart highlights the great taste of summer plums.
Lynn Lewis and Joachim Wahnschaffe
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Ingredients
Serves: 6
- 125g (1 cup) plain flour, plus 1 extra tablespoon
- 3 teaspoons white sugar
- 2 tablespoons unsalted butter, chopped
- 1½ tablespoons cream cheese
- 1½ tablespoons sour cream
- 1 egg white, lightly beaten
- 650g purple plums, cut into 5 mm wedges
- 80g (1/3 cup) brown sugar
- 1/4 teaspoon ground ginger
- Pinch of black pepper
Directions
Preparation:1hour30min ›
Cook:40min ›
Ready in:2hours10min
- Use a baking tray. Combine the flour (reserving 1 tbsp) and the sugar in a large mixing bowl. Cut in the chopped butter and the cream cheese with 2 knives until mixture resembles coarse crumbs. Combine sour cream and 1 tbsp iced water in a small bowl; stir into flour mixture just until combined. Flatten dough into a round, wrap in cling wrap and refrigerate for at least 1 hour.
- Preheat oven to 190 degrees C. Roll out dough on a floured surface to a 33cm round. Place on a baking tray and roll the edges over once to form a neat edge.
- Brush dough with the beaten egg white. Arrange the plums on top in overlapping concentric circles. Combine the sugar, ginger, pepper and the remaining flour in a small bowl. Sprinkle evenly over the plums. Bake for 40 minutes or until the plums are tender and the crust is golden.
