Spiced summer plum tart

Spiced summer plum tart


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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

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

Preparation:1hour30min  ›  Cook:40min  ›  Ready in:2hours10min 

  1. 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.
  2. 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.
  3. 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.

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