Pear plum tart

    (3)
    1 hour

    This is a very easy recipe for a low fat fruit tart that you can also make with other combinations such as apples and pears. I used pears and plums simply because I happened to have them. Brushing the pastry with apple or quince jelly is a little trick so it won't get soggy especially if the fruit is juicy.


    6 people made this

    Ingredients
    Makes: 1 tart

    • For the pastry
    • 100g 0% quark or natural Greek yoghurt
    • 2 tablespoons milk
    • 2 tablespoons vegetable oil
    • 2 tablespoons vanilla sugar
    • 1 pinch salt
    • 170g plain flour
    • 1 teaspoon baking powder
    • For the topping
    • 4 tablespoons quince or apple jelly
    • 3 to 4 ripe pears, peeled, halved and cored
    • 12 plums, halved and pitted
    • melted butter for brushing
    • demerara cane sugar for sprinkling

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat your oven to 190 C / Gas 4. Line a baking tray with greasesproof paper.
    2. Add all the ingredients for the pastry to a mixing bowl and stir till they hold together in a lump. Transfer to al lightly floured work surface and knead till smooth. Roll out to thinly to a rectangle about 35x25cm and place it on the prepared baking tray.
    3. Warm the jelly in the microwave for a few seconds, just long enough to liquify. Brush it onto the pastry. Slice the pears and arrange on the pastry in an overlapping pattern in two rows in the centre.
    4. Place plum halves around the pears on all four sides, leaving 2 cm of the pastry free all around. Fold the edge over towards the inside so the plums are partly covered. Gently press the pastry edge down to make it stick.
    5. Brush the pastry edge with melted butter and sprinkle with sugar.
    6. Bake till the pastry is golden brown. about 40 to 50 minutes. The tart tastes best it served when still warm, or within a few hours.

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