Free form plum tart

Recipe: Free Form Plum Tart


  • 2 cups plain flour
  • 2 tablespoons icing sugar
  • 125g butter, cut into cubes, chilled
  • 1 teaspoon vanilla essence
  • 1 egg
  • 1/2 cup ground hazelnuts
  • 2 x 400g cans of plums, well drained, halved, stones removed
  • 1 eggwhite, beaten
  • 1 tablespoon caster sugar


  1. Preheat oven to 200°C. Line a baking tray with baking paper. In a food processor, combine flour, icing sugar, butter and vanilla until mixture resembles fine breadcrumbs.
  2. Add egg. Process to a soft pastry, adding iced water if needed.
  3. Remove pastry and knead gently until smooth. Flatten into a 2cm-thick disc. Wrap in greaseproof paper. Place in the fridge to rest for 30 minutes. Roll pastry to a 30cm circle. Place on baking tray.
  4. Leaving a 3cm border, sprinkle nuts over pastry. Top with plums. Fold pastry over plums, leaving half the plums exposed.
  5. Brush eggwhite over pastry border. Sprinkle with caster sugar. Bake for 30 to 35 minutes or until golden. Serve with ice-cream, if desired.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)