Free-Form Plum Tart

Prep Time
Cook Time
1h 5m
Ready In

"From our weekday newspaper. The West Australian. Times are estimated."

Original recipe yields 8 servings


  • Serving Size: 1 (186.4 g)
  • Calories 459.5
  • Total Fat - 25.1 g
  • Saturated Fat - 13.5 g
  • Cholesterol - 160 mg
  • Sodium - 57.1 mg
  • Total Carbohydrate - 53.7 g
  • Dietary Fiber - 4.9 g
  • Sugars - 31.1 g
  • Protein - 9.1 g
  • Calcium - 55.9 mg
  • Iron - 1.9 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0.2 mg

Step 1

To make pastry, process flours, sugar, almond meal and butter in a food processor until fine crumbs form and then add egg and process until combined and then transfer to a lightly floured bench and shape into a flat disc and then wrap in plastic wrap and refrigerate the mix for 1 hour, or until firm.

Step 2

Roll out pastry between two sheets of baking paper to form a 30cm circle and then lift paper onto an oven tray and discard top layer of paper.

Step 3

To make filling, cut plums in half and discard stones and then cut into wedges and place in a bowl with sugar, half the almonds and combined sifted cornflour and cinnamon and mix well.

Step 4

Spoon filling into the centre of pastry, leaving about a 4cm border and sprinkle with remaining almonds and then using paper as a guide, fold pastry over filling to partially enclose and then brush pastry with milk and sprinkle with extra sugar.

Step 5

Cook in a hot oven (200C) for 15 minutes and then reduce oven to moderate (180C) and cook for a further 10 minutes, or until pastry is golden.

Step 6

Serve warm tart with custard.

Tips & Variations

No special items needed.