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Category: Desserts
Serving: 6-8 slices
Preparation: 4 hours

Welcoming Fall/ Autumn with a spiced plum tart. Always taste the plum first and choose the spice. These were just ripe and sweet so I had used star anise.
Cut them into halves and stew half of them with star anise and a little sprinkle sugar. This will add a variance in texture.
Lets focus on the crust it need to be soft and flaky, this is a whole wheat and brown butter crust, the frangipane filling is with pecan.
Now imagine the flavors coming together. Celebrate this festive season by making your favorite tarts... and sipping on Mulled wine. Cheers!


Stewed and sliced plums

Plums- 8-10 pieces
Brown sugar- 1 tbsp
Star anise- 2-3 pieces

Whole wheat pastry

whole wheat flour- 100g
brown butter cubes- 100g
salt- a pinch
sugar- 20 g
egg- 1 whole

Pecan Frangipane

pecan- 100g
brown sugar- 50g
egg yolk- 1 each
salt- a pinch


Stewed and Sliced Plums
1. Cut 3-4- plums in half and place in a pan with a sprinkle of brown sugar and star anise and stew for 10-15 minutes. Allow to cool.
2. Slice the rest of the plums to bite sized wedges.

Whole wheat pastry
3. A soft and flaky whole wheat pastry makes the tart. Chill all the ingredients for best results.
4. In a bowl place all the ingredients and work with your finger tips to form a sandy textured dough.
5. Give it a gentle press to bring it along and allow to rest in the fridge for an hour.
6. Over a piece of parchment, roll the pastry gently to form a 10 inch round.
7. Gently slide into a tart shell and press down the edges with your finger tips. Remove the excess from the sides. Dock with a fork and chill for another hour.
8. Blind bake the tart shell at 170C oven for 10 minutes.

Pecan Frangipane
9. In a food processor, pulse the pecan, add the sugar and pulse again, continue adding the butter and egg and pulse and a fragrant pecan fargipane is ready.

10.Spread the pecan frangipane on the tart shell.
11.Arrange the sliced plums on the outside in a circle.
12.Place the stewed plums in the center and bake at 170C for 15- 20 minutes.
13. Serve warm or in room temperature.

Serving Ideas

Mulled wine, egg nogs, sangria.... let's ring in the festive spirit.

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