Freeform plum tarts recipe

56 ratings Rate
  • Serves 6
  • 30 mins to prepare and 15 mins to cook
  • 338 calories / serving
  • Freezable
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Preheat the oven to Gas Mark 7, 220°C, fan 200°C.

Place the flour in a bowl, then add the butter and rub it into the flour until it resembles breadcrumbs. Stir in 1 tablespoon of the sugar plus the cinnamon. Then add 3 tablespoons of cold water and mix to a soft dough. Turn out onto a well-floured work surface and shape into a ball. Cut into 6 equal pieces. Roll out each piece into a circle about 14cm (approximately 6in).

Cut the plums in half, remove the stones and cut each half into 3 slices. Place in a bowl and toss with the remainder of sugar, the walnuts and orange rind. Divide the filling between each pastry circle, piling it into the centre. Gather 1.5cm (¾in) of the pastry edge up over the plum filling, pinching it around to make a rim. Brush the pastry edge with egg white. Sprinkle with a little extra sugar.

Bake for 15 minutes until the pastry is golden brown and crisp. Serve warm with cream or custard.


  • Ingredients

  • For the pastry

  • 200g (7oz) plain flour
  • 100g (3½oz) unsalted butter, cut into chunks
  • 2tbsp granulated sugar, plus extra for sprinkling
  • ½tsp ground cinnamon
  • 4tbsp cold water
  • For the filling

  • 8 ripe plums, quartered
  • 50g (2oz) walnuts, chopped
  • ½ orange, grated rind
  • 1 egg white
  • Energy 1415kj 338kcal 17%
  • Fat 20g 29%
  • Saturates 9g 44%
  • Sugars 11g 12%
  • Salt 0g 1%

of the reference intake
Carbohydrate 36.6g Protein 5.2g Fibre 3g


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