Plum tart


  • 100 g cold butter
  • 100 g spelt flour
  • 75 g wheat flour
  • 1 pinch of salt
  • 2 tbsp icing sugar
  • 1 egg
  • butter for the tart tin
  • extra flour for dusting
  • 300 g plums


Serves 4-6 – 20 minutes + 1.5 hours resting + 40 minutes baking time – Ø 28 cm tart tin

  1. To make the pastry, cut the butter into small pieces and mix with the flour, salt, sugar and egg in the food processor to make a smooth dough. Wrap in cling film and chill in the refrigerator for 30 minutes. Wash and pit the plums and cut into quarters. Butter and flour the tart form.
  2. Roll out the dough on a flour-dusted-surface. Roll it around the rolling pin and unroll again in the tart tin. Prick the dough several times with a fork. Chill in the freezer for 1 hour.
  3. Preheat the oven to 200 °C. Prebake the pastry for 10 minutes.
  4. Spread the plum quarters on the dough until everything is covered. Bake the tart for another 30 minutes until the plums are soft and juicy and the crust is a golden brown. Remove from the oven and leave to cool on a wire rack for 10 minutes.
  5. Serve with whipped cream or vanilla ice cream.
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