Simply Sweet Plum Tart

A delightful dessert that can be prepped a day in advance, so you can spend less time in the kitchen and more time with your friends and family.

Serves 6

Prep Time – 50 Minutes

Cooking Time – 55 Minutes


1 ½ cups plain flour

½ cup of cold unsalted butter, cut into small pieces

¼ cup sugar

½ tsp finely grated fresh lemon zest

2 large egg yolks


¾ cup sugar

1 ½ tsp cornstarch

1 ½ kg small plums, quartered and pitted

1 tsp fresh lemon juice

Crème frâiche or vanilla ice cream, to serve


Combine flour, butter, sugar, salt, and zest in a food processor and pulse until most of mixture is like course sand and the remainder in small lumps. Add yolks and process until incorporated and mixture begins to clump.

Turn mixture out onto a work surface and divide into 2 portions. Smear each portion once with the heel of your hand in a forward motion to help distribute fat.

Gather together the 2 portions of dough and form into a ball. Pat out the ball of dough with floured fingertips into a 20-25cm tart pan with a removable bottom. Make an even ½ cm layer on the bottom and up the sides. Ensure the pastry goes above the rim by ½ cm. Chill for 30 minutes, or until firm.

Make filling while shell chills. Stir together sugar and cornstarch in a large bowl.

Add plums and lemon juice and toss to coat. Let stand for 30 minutes stirring occasionally.

Assemble and bake tarts: Preheat oven to 220°C. Arrange plum quarters, skin sides down, in tart shell and pour all juices from bowl over plums.

Bake for 15 minutes, then reduce temperature to 180°C. Cover loosely with foil and bake until plums are tender and juices are bubbling and slightly thickened, 40-50 minutes more. Serve warm with crème frâiche or vanilla ice cream.
Foodies Note: Tart shell can be made 1 day ahead and chilled, covered.

Plums may be chilled, coated with sugar, cornstarch, and lemon juice, covered for 1 day. Stir well before proceeding.

If you are short on time store bought pre-made shortcrust pastry can be used.