Plum Crumble Tart | How to make Plum Crumble Tart

By Riya Patel  |  13th Mar 2017  |  
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  • Plum Crumble Tart, How to make Plum Crumble Tart
Plum Crumble Tartby Riya Patel
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About Plum Crumble Tart Recipe

Easy Plum Tart recipe

The delicious and mouthwatering Plum Crumble Tart is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Plum Crumble Tart is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Plum Crumble Tart. Riya Patel shared Plum Crumble Tart recipe which can serve 6 people. The step by step process with pictures will help you learn how to make the delicious Plum Crumble Tart. Try this delicious Plum Crumble Tart recipe at home and surprise your family and friends. You can connect with the Riya Patel of Plum Crumble Tart by commenting on the page. In case you have any questions around the ingredients or cooking process. The Plum Crumble Tart can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Plum Crumble Tart with other users

Plum Crumble Tart

Ingredients to make Plum Crumble Tart

  • 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

How to make Plum Crumble Tart

  1. 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.
  2. 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.
  3. Sprinkle the work surface lightly with flour and rub the rolling pin with flour.
  4. 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.
  5. Using your rolling pin, transfer the pastry to a tart shell. Gently ease it against the sides and into the bottom edges.
  6. 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.
  7. Chill the pastry shell in the freezer for about 10 minutes until it is hard.
  8. Preheat the oven to 190 degrees C.
  9. Meanwhile, combine the chopped plums with honey in a bowl. Mix well.
  10. 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.
  11. 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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