Make the most of plum season with our sticky plum tart recipe. It only required 15 minutes of prep time and all the hard work is done in a food processor (which is our go-to method for making pastry these days).
We've made a cinnamon-spiked pastry dough and baked until just cooked through, then placed fresh sliced plums on top and baked until jammy and tender.
Serve with our cinnamon-flavoured cream (which is so simple and so delicious to make).
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Yields:
6 serving(s)
Prep Time:
15 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 30 mins
Cal/Serv:
230
Ingredients
125 g plain flour
1 tsp. ground cinnamon
pinch of salt
75 g butter
1 egg yolk
450 g plum
2 Tbsp. caster sugar
2 Tbsp. apricot jam or redcurrant jelly
cinnamon cream to serve (see below)
Directions
Step 1
Sieve the flour into a food processor, add the ground cinnamon, salt, butter and egg yolk. Process for 30 seconds or until evenly combined. Add 15ml chilled water and process for a further 30 seconds. Turn out on to a lightly floured surface. Knead together lightly and roll out to a circle approximately 25.5cm in diameter. Place on a baking sheet. Refrigerate for 10—15min.
Step 2
Prick the pastry all over with a fork. Cook at 200°C (mark 6) for 20-25min or until golden brown.
Step 3
Halve, stone and slice the plums. Arrange over the cooked pastry and sprinkle with the sugar. Return to the oven for 45—50min or until the plums are tender.
Step 4
Melt the jam or jelly with 30ml water, bring to the boil and bubble for 1min. Brush or spoon over the warm tart. Serve warm with cinnamon-flavoured whipped cream (add 1 teaspoon of cinnamon to whipping cream, along with 1 table spoon of sugar and beat until light and fluffy.
Per Serving:
Calories: 230
Our favourites plum recipes to try when the weather turns autumnal
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
