Plum, Cinnamon & sour cream tart


Serves 8 – 12


Sweet pastry

500g of Strong flour
300g of Butter
170g of icing sugar
70g of Ground almonds
2 egg yolks


1 Vanilla pod split and scraped
Pinch of salt
400g of red/purple plums (about 6)
300ml sour cream
150gm dark muscovado sugar
2 tsp cinnamon
Handful of pecans


Firstly make the pastry; this is best done in an electric mixer.

Preheat the oven to 180°C.

Lightly combine the butter, sugar, vanilla and salt together, do not over work.

Gradually add whisked egg and then the almonds.

Finally add the flour, again do not over work the paste.

Shape neatly, wrap in cling film and chill for 1 hour before using.

When chilled, roll out, line a tart case and blind bake for 15 minutes until starting to turn golden brown.

Then de-stone and cut the plums into segments of 8 and mix in a big bowl with the sour cream.

Spread and arrange the plums in the tart case.

Mix the cinnamon and sugar together and sprinkle over the top along with the pecans.

Bake for 30 minutes, until golden on top and bubbling.

Leave to cool for 30 minutes and serve.