French · Dessert
Baked Plum Tart
A French-style baked fruit tart where sliced plums are set into a thin, custardy batter and finished with flaked almonds, baked until golden and just set in individual dishes. It sits somewhere between a clafoutis and a far, with the fruit left to soften and release its juice into the base as the top puffs and browns.
$1
15 minsPrep
24 minsCook
44 minsTotal
EasyLevel
Nutrition per serving
268Calories
6gProtein
10.3gFat
38.3gCarbs
19.1gSugar
2.1gFiber
181mgSodium
70mgChol
4.7gSat Fat
208mgPotassium
48mgCalcium
1.6mgIron
0.2mcgVitamin B12
6.7mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Sauternes
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Butter two 180ml individual baking dishes and arrange the plum wedges in a slightly overlapping layer in the base of each.
2
In a bowl whisk the beaten egg with the milk, melted butter and vanilla extract until smooth.
3
Sift the flour and baking powder together, then whisk into the egg mixture with half the sugar until you have a smooth, thick batter.
4
Pour the batter evenly over the plums in both dishes, then scatter the flaked almonds and remaining sugar over the top.
5
Bake at 190°C (375°F) for 22-25 minutes until the batter is puffed, golden and set in the centre, and the plums are tender.
6
Cool for 5 minutes on a wire rack before serving warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 140g140g Plum, stoned and sliced into wedges
- 45g45g All Purpose Flour
- 22g22g Sugar White, divided between batter and topping
- 28g28g Egg, beaten
- 30g30g Whole Milk
- 15g15g Butter, melted, plus extra for greasing dishes
- 2g2g Baking Powder
- 3g3g Vanilla Extract
- 8g8g Almond, flaked, scattered over top before baking
