Plum tart

  • 45 mins cooking
  • Serves 4
  • Print


Plum tart
  • 4 (450g) red-fleshed plums, halved, seeds removed
  • 1 sheet puff pastry
  • 2 tablespoon ground almonds
  • 1 tablespoon caster (superfine) sugar
  • 1 tablespoon plum jam
  • 1 teaspoon water


Plum tart
  • 1
    Preheat oven to 240°C (220°C fan forced). Line oven tray with baking paper.
  • 2
    Cut plum halves into eighths.
  • 3
    Halve pastry sheet, place on tray. Lightly score a 1cm (½-inch) border around sides of pastry, prick inside edges with fork.
  • 4
    Sprinkle ground almonds and half the sugar over pastry (do not sprinkleover border). Arrange plums, cut-side down on pastry, sprinkle with remaining sugar.
  • 5
    Bake tart 25 minutes or until pastry is puffed and golden, and plums are beginning to brown. Combine jam with the water in a small bowl until smooth brush over pastry edges. Serve tart warm.


These tarts are best eaten hot or warm. The ground almonds are used to mop up all the plum juices to avoid the pastry becoming soggy. You could use other types of ground nuts, if you like.

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