Description
This tart is buttery, sweet, and just a little rustic, the kind of dessert that doesn’t need to be perfect to be delicious. Don’t stress if the pastry isn’t rolled out in a perfect circle; the plums and golden syrup will make it shine.
Ingredients
Units
Scale
Pastry:
- 2 cups plain or cake flour
- 125 g butter or baking margarine (cold, cubed)
- 3/4 cup sugar
- 1 large egg, beaten
- A splash of milk (only if needed)
Filling:
- 1 tbsp golden syrup
- 4-5 ripe plums, thinly sliced
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
Instructions
- Rub the butter into the flour with your fingertips until it looks crumbly.
- Mix in the sugar.
- Add the beaten egg and bring the dough together.
- If it feels too dry, add just a splash of milk. Too sticky? Sprinkle in a little more flour.
- Let the dough rest in the fridge for at least 30 minutes, it rolls out easier when chilled.
- Preheat the oven to 220°C (425°F).
- Roll out the pastry about 5 mm thick and line your tart dish. Don’t worry if the edges are a bit uneven; rustic is perfect.
- Spread the base with golden syrup.
- Arrange the plum slices neatly (or messily, it’s all good) over the syrup, leaving about a 1 cm border.
- Sprinkle with brown sugar and cinnamon.
- Bake for 15–20 minutes, until the pastry is golden, and the plums look soft and jammy.
- Let it cool slightly before slicing; it’s dreamy with a scoop of vanilla ice cream or a dollop of whipped cream, or plain as is.
Notes
Prepared, tried, and tested by Gail
