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Plum and blueberry tart recipe
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Prep Time:
80 minutes
Cook Time:
20 minutes
Total Time:
100 minutes
Delicious summer fruit tart with homemade pastry shell, topped with finely chopped walnuts for added crunch and flavor absorption.
Ingredients:
  • Pinch salt
  • 37.95 gm very finely chopped walnuts
  • 8-12 mixed plums, halved or quartered, seeds removed
  • 250.00 ml blueberries
  • Runny custard, cream and/or ice-cream, to serve
  • 180g unsalted butter
  • 415.00 ml plain flour
  • 50ml water mixed with a small squeeze of lemon juice
Instructions:
  • Remove the butter from the fridge and allow it to slightly soften before cutting into 2cm cubes.
  • Combine butter, flour, and a pinch of salt in a mixing bowl. Use your fingertips to rub the ingredients together until evenly mixed.
  • Gradually incorporate the water mixture into the flour with your fingertips until a cohesive ball forms. Adjust the amount of water as needed until the dough comes together.
  • Flatten the ball into a disc shape, wrap it in plastic wrap, and refrigerate for 30 minutes. Allow it to soften at room temperature for 20 minutes. Preheat the oven to 180C (160C fan forced) while waiting.
  • On a lightly floured surface, elegantly roll out the pastry to fit a 23cm loose-bottom flan tin. Gently press the pastry into the tin, trimming off any extra edges. Evenly sprinkle the walnuts over the base.
  • Place the plums cut side up on the pastry base, then sprinkle the blueberries on top before dusting everything with icing sugar.
  • Bake until the pastry is golden, about 20 minutes. Serve warm or at room temperature with a side of runny custard, cream, or ice cream.

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