Baked Plum Tart
This delightful plum and orange traybake is a perfect blend of sweet and tangy flavors that will surely brighten up your day. A buttery and crumbly base topped with juicy plums and a hint of cinnamon creates a delicious treat for any occasion.
— Constant Cookbook
Ingredients
- 100g/3½oz butter
- 300g/10½oz self-raising flour
- 50g/1¾oz caster sugar
- 1 orange
- 150ml/¼ pint of milk
- 700g/1lb 9oz plums
- 50g/1¾oz butter
- 50g/1¾oz demerara sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 180C/350F/Gas 4.
- Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required).
- Tip the mixture into the prepared tin and smooth the surface.
- For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum.
- In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice.
- Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-6
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