Sticky plum tart







Cook Time

95-100 Min


  • 100g/4oz plain flour
  • 1 teaspoon ground cinnamon
  • pinch of salt
  • 75g/3oz butter
  • 1 egg yolk
  • 1 tablespoon chilled water
  • 450g/1lb plums, halved, stoned and diced
  • 25g/1oz caster sugar
  • 3 tablespoons apricot jam
  • Sift the flour into a blender or food processor, add the ground cinnamon, salt, butter and egg yolk. Process for 30 seconds or until evenly combined. Add the chilled water and process for a further 30 seconds. Knead together lightly, and roll out to a circle about 25.5cm/10in in diameter. Put on a baking tray and chill for 10–15 minutes.
  • Preheat the oven to 200°C/400°F/Gas mark 6.
  • Prick the pastry all over with a fork. Bake for 20–25 minutes or until golden brown.
  • Arrange the plums over the cooked pastry, and sprinkle with the sugar. Put back in the oven for 40–45 minutes until the plums are tender.
  • To finish, melt the jam in a small saucepan with 2 tablespoons water, bring to the boil and bubble for 1 minute. Brush or spoon over the warm tart to glaze.
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