Name: Plum Crumble Tart recipe by Riya Patel at BetterButter
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: For the crust -; 1 cup whole wheat flour; 100g cold low fat unsalted butter, cubes; 1 tsp salt; 4 tbsps organic brown sugar; 1 egg yolk; 1 tsp salt; cold water, as needed; For the plum mixture -; 4 cups plums, chopped; ½ cup honey; For the crumble mixture -; ½ cup whole wheat flour; 1/2 cup oats; 100g cold low fat unsalted butter; 2 tbsps demerara sugar; 1/4 cup walnuts

Ingredients Serving: 6

For the crust -
1 cup whole wheat flour
100g cold low fat unsalted butter, cubes
1 tsp salt
4 tbsps organic brown sugar
1 egg yolk
1 tsp salt
cold water, as needed
For the plum mixture -
4 cups plums, chopped
½ cup honey
For the crumble mixture -
½ cup whole wheat flour
1/2 cup oats
100g cold low fat unsalted butter
2 tbsps demerara sugar
1/4 cup walnuts

Instructions

To make the tart - Place the flour and salt in a bowl. Using your fingers, rub the butter into the flour so that it resembles a breadcrumb sort of texture.
Add the egg yolk and water. Mix well until it all comes together. Knead gently until a ball of dough forms. Wrap the dough in cling film and leave it to rest in the fridge for at least one hour.
Sprinkle the work surface lightly with flour and rub the rolling pin with flour.
Take the pastry out of the fridge and roll it about 2-3mm thick. Roll using even pressure and gentle strokes, giving the pastry a quarter turn after each roll. Occasionally, flip it over to ensure that the pastry is not sticking.
Using your rolling pin, transfer the pastry to a tart shell. Gently ease it against the sides and into the bottom edges.
Trim the top edges with a knife and pinch over the top of the tart shell to prevent shrinkage down into the tin when you cook it.
Chill the pastry shell in the freezer for about 10 minutes until it is hard.
Preheat the oven to 190 degrees C.
Meanwhile, combine the chopped plums with honey in a bowl. Mix well.
To make the crumble mixture, Combine all the ingredients till they resemble breadcrumbs. Next, spoon the plum mixture into the pie crust from the fridge.
Crumble the mixture evenly from top. Bake for about 40 minutes till the crumble browns and the plum mixture is bubbling. Serve warm.

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