Quick recipe finder Baked plum tart
Delicious cinnamon-baked plums atop a cobbler-style base.
- 100g/3½oz butter, cut into pieces, plus extra for greasing
- 300g/10½oz self-raising flour, sifted
- 50g/1¾oz caster sugar
- 1 orange, zest and 2 tsp juice
- 150ml/¼ pint of milk
For the topping
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.
Tarte au citron
This recipe is from…
Country Show Cook Off
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