Ingredients
8 slice(s)
PLUM TART
- 125 g plain flour
- 1 teaspoon baking powder
- 1 pinch salt
- 200 g sugar
- 115 g Butter
- 2 large eggs
- 6-10 plums, depending on their size, halved & pitted
- 2 teaspoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 2 tablespoon sugar to top
Recipe's preparation
Preheat oven to 160 degrees.
Weigh in softened butter and sugar.
Mix on sp4 until fluffy and light in colour.
With TM still mixing on sp4, add eggs one at a time through the lid. Mix until well combined.
Scrape down sides of bowl.
Add the flour, baking powder & salt.
Mix sp4 until just combinded.
Spoon mixture into a lightly greased 22cm springform pan.
Press plum halves into the mixture, skin side up.
Sprinkle with lemon juice. Then the cinnamon. And then the sugar.
Bake in the oven until golden brown on top and set in the middle. Approx 45 - 50 minutes.
This is best left to cool. Served dusted with icing sugar, and a big scoop of cream or icecream and a nice cup of tea.
If you can leave the cake covered at room temperature over night, this allows the plummy juices to release into the cake even more and make for an even deliciouser result. (that's a real word!)
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
I buy plums with the best intentions, but never seem to eat them before they get squishy.
So this is a great way to use up any 'on the edge' fruits really. Works well with pear, apricot, even nectarines.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentI used plums I froze back in February (a great way...
I used plums I froze back in February (a great way to store excess and use later). Like others I reduced the sugar to 150g. I also added 25g almond meal and cut the flour back to 100g, and added some vanilla esence, just for a flavour boost. Yum!
Very impressive, beautiful and tasty...
Very impressive, beautiful and tasty
great, easy recipe. I used a slightly smaller cake tin and it worked beautifully.
Nice recipe, but i found the batter didnt go far...
Nice recipe, but i found the batter didnt go far enough in the tin. Ended up doing an extra half batch, which was perfect
I found that the mixture was
I found that the mixture was quite stiff and not enough for tin size stated I had to go down to 20cm. Anyone else have these issues?
Fabulous tart and incredibly
Fabulous tart and incredibly easy to make. I also used less sugar and it was delicious.
I made this today but used
I made this today but used figs instead of plums. Tastes amazing. Great recipe, thanks.
Scrumptious! Delicious with
Scrumptious! Delicious with nectarines.thanks for the recipe.
A very successful
A very successful recipe!
everyone said I will have to make this one again........was delicious. I'm keen to try it with other stone fruits as well now. I used 50g less sugar than the recipe called for and it was still sweet enough.
Thanks this was super yum and
Thanks this was super yum and easy but I would use a lot less sugar say 50grams less? I used apple and plums and will use the base with other fruit in the future too.