Prep 15 mins
Cook 1 hr
I found this recipe on another site and really like the contrast of the sweet dough and tart plums. The dough bakes up around the plums allowing them to become like a fruit filling.
- 236.59 ml sugar
- 118.29 ml butter, softened
- 2 eggs
- 4.92 ml vanilla
- 236.59 ml flour
- 4.92 ml baking powder
- 0.59 ml salt
- 12 plums, halved and pitted
- 29.58 ml sugar (more or less)
- 14.79 ml cinnamon
- Grease and flour a 9-inch springform pan.
- Preheat oven to 350C.
- Cream 1 cup sugar and butter together; beat in eggs and vanilla.
- Sift dry ingredients and stir into batter.
- Spoon into prepared pan.
- Place plum halves, skin side up, on batter.
- Sprinkle with 2 tablespoons sugar and cinnamon, adjusting to tartness of the fruit.
- Bake for 1 hour.
- Best served warm with vanilla ice cream.
- This is also best served the day of baking as the moisture of the fruit can seep into dough and affect the texture of the tart; it still tastes great, though!
Amazing tart. I would cut down on the amount of cinnamon sugar mix next time. I made 2 tarts, we ate one and i froze one in srink wrap to see if it froze well. It did, i let it slowly defrost on the side uncovered as it seemed a little wet to start. It dried out well and tasted just as good. I'll make several of these next plum season so we can eat it whenever we want. Many thanks
This was great, it was a nice slightly sweet cake with sweet then tart plums. I only had 6 plums, it was enough fruit. I slices the plums into wedges and did a circle/star pattern. This made slicing into the tart easier. Next time, I will put half the cinnamon in the cake batter. This recipe is a great base to use with any fruit peaches, nectarines or pears.
Just like my mum used to make! I made mine as cup cakes (one plum per cup cake), the sour/sweetness is amazing.