Tuscan Plum Tart

Stuck for a dressy dessert? Check out Rachel Allen's fruity way with plums, caramel and soft sponge
By Rachel Allen
Tuscan Plum Tart
  • Rating:
  • Serves: 10
  • Cook Time: 1.4166666666666667 hours 25 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 275 g sugar
  • 150 ml water
  • 900 g plums
  • 150 g soft butter
  • 175 g caster sugar
  • 200 g self-raising flour
  • 3 eggs


Preheat the oven to 170C. Put 275g sugar and the water into a saucepan and stir over a medium heat until the sugar dissolves. Boil, without stirring until the sugar caramelises to a golden brown. Pour into a 1x25cm sauté pan (with a heatproof handle).

Meanwhile halve and stone the plums and carefully arrange cut side down in a single layer over the caramel (this will be the top of the cake when it is cooked).

Put the butter, sugar and flour into the bowl of an electric food processor, whiz for a couple of seconds, before adding the eggs - stop as soon as the mixture comes together. Spread the cake mixture in an even layer over the plums in the pan. Bake in the preheated oven for about one hour.The centre should be firm to the touch and the edges slightly shrunk from the sides of the pan. Run a knife around the edges, to make sure it has not stuck anywhere. Leave it to sit for 3 or 4 minutes before turning out. Serve with whipped cream, or crème fraiche.

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