Orange and roasted plum tart

  • 4 hrs cooking
  • Serves 8
  • Print


Orange and roasted plum tart
  • 1 1/2 cup (225g) plain flour
  • 1/4 cup (40g) icing sugar
  • 125 gram cold butter, chopped
  • 2 egg yolks
  • 1 tablespoon iced water
  • 500 gram cream cheese, softened
  • 1 tablespoon orange rind, finely grated
  • 2/3 cup (150g) caster sugar
  • 2 eggs
  • 1/2 cup (120g) sour cream
  • 2 tablespoon plain flour
  • 1/3 cup (80ml) orange juice
  • 8 small_piece (560g) plums, quartered
  • 2 tablespoon orange juice
  • 2 tablespoon brown sugar


Orange and roasted plum tart
  • 1
    Grease 19cm x 27cm rectangular loose-based flan tin or 26cm springform tin.
  • 2
    Process flour, icing sugar and butter until crumbly. Add egg yolks and the water; pulse until ingredients come together. Knead pastry on floured surface until smooth. Wrap in plastic; refrigerate 30 minutes.
  • 3
    Roll pastry between sheets of baking paper until large enough to line tin, press into sides, trim edges. Refrigerate 30 minutes.
  • 4
    Preheat oven to 180ºC (160ºC fan-forced).
  • 5
    Cover pastry with baking paper, fill with dried beans or rice, place on oven tray. Bake 10 minutes. Remove paper and beans; bake 10 minutes or until pastry is browned lightly. Cool).
  • 6
    Reduce oven temperature to 160ºC (140ºC fan-forced).
  • 7
    Make filling. Beat cheese, rind and sugar in medium bowl with electric mixer until smooth. Beat in eggs, one at a time. Add remaining ingredients, beat until smooth.
  • 8
    Pour filling into tin, bake about 50 minutes. Cool tart, refrigerate 3 hours.
  • 9
    Increase oven temperature to 200ºC (180ºC fan-forced). Place plums in single layer on oven tray, sprinkle with juice and sugar. Roast plums about 20 minutes or until soft. Cool.
  • 10
    Serve tart topped with roasted plums.

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