Plum tourtiere recipe

  • Serves 6
  • 15 mins to prepare and 40 mins to cook
  • 300 calories / serving
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Pre-heat the oven to 200°C. Place the plum halves, cinnamon stick, ground allspice and sugar in a large saucepan. Add 100ml of water, cover with a lid, and bring to a simmer over a low heat. Remove from the heat once simmering and mash lightly to break up the fruit, discarding the cinnamon stick at the same time.

Brush 4 of the sheets of filo pastry with some of the melted butter. Layer, overlapping if necessary, inside a 7 inch springform tart tin as evenly as possible, shaping into the sides and base carefully.

Spoon the plum compote onto the pastry, then brush the remaining 2 sheets of pastry with more of the melted butter. Layer on top of the plum compote so that it covers that tart and acts as a lid. Brush the top of the pastry with the rest of the melted butter, then sprinkle the caster sugar evenly on top.

Bake for 20-25 minutes until the pastry is golden brown and cooked. Remove and allow to sit for 5 minutes before turning out onto a serving plate.

  • Ingredients

  • 6 filo pastry sheets, kept under a damp tea towel
  • 40g butter, melted
  • 400g plums, de-stoned and halved
  • 100g soft light brown sugar
  • 1 stick cinnamon
  • ½tsp ground allspice
  • 1tbsp caster sugar
  • Energy 1260kj 300kcal 15%
  • Fat 7g 10%
  • Saturates 4g 20%
  • Sugars 27g 30%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 56g Protein 4.6g Fibre 2.7g


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