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Plum Tart Recipe
|Plain flour||4 Ounce (125 Gram)|
|Caster sugar||1 Teaspoon|
|Butter||3 Ounce (15 Gram)|
|Plums||8 Ounce, halved (250 Gram)|
|Egg||8 Ounce, beaten|
|Water||Pint (150 Milliliter)|
|Sugar||2 Ounce (50 Gram)|
|Sifted icing sugar||Cup (0 tbs)|
Serving size: Complete recipe
Calories 2509 Calories from Fat 830
% Daily Value*
Total Fat 94 g144.6%
Saturated Fat 51.2 g256.2%
Trans Fat 0 g
Cholesterol 1142.1 mg
Sodium 585.6 mg24.4%
Total Carbohydrates 389 g129.5%
Dietary Fiber 6 g23.9%
Sugars 281.9 g
Protein 38 g75.2%
Vitamin A 80.3% Vitamin C 35.9%
Calcium 16.8% Iron 28%
*Based on a 2000 Calorie diet
Rub in the butter until the mixture resembles breadcrumbs.
Add the egg and mix to a smooth dough.
Knead lightly, cover and chill for 30 minutes.
Roll out the dough on a floured surface and use to line a 15 cm (6 inch) flan ring placed on a baking sheet.
Reserve the trimmings.
Put the plums, water and sugar in a saucepan.
Cook gently until tender.
Drain, reserving the juice.
Blend the cornflour with a little cooled juice, then add the remainder.
Bring to the boil, stirring.
Add the plums and spoon into the pastry case.
Cut strips from the pastry trimmings and make a lattice pattern over the filling.
Cook in a preheated moderately hot oven, 200°C (400°F), Gas Mark 6, for 25 minutes.
Cool in the tin.