Freeform plum tarts: Plums are great this time of year so why not give this a try?


  • 200g (7oz) plain flour
  • 100g (3½oz) unsalted butter, cut into chunks
  • 2tbsp granulated sugar plus extra for sprinkling
  • ½tsp ground cinnamon
  • 4tbsp cold water
  • 8 ripe plums, halved
  • 50g (2oz) walnuts, chopped
  • ½ orange, grated rind
  • 1 egg white
  • Preheat the oven to Gas 7, 220°C, fan200°C. Place the flour in a bowl, then add the butter and rub it into the flour until it resembles breadcrumbs.
  • Stir in 1 tablespoon of the sugar plus the cinnamon. Then add 3 tablespoons of cold water and mix to a soft dough.
  • Turn out onto a well-floured work surface and shape into a ball. Cut into 6 equal pieces. Roll out each piece into a circle about 14cm (approximately 6in).
  • Cut the plums in half, remove the stones and cut each half into 3 slices. Place in a bowl and toss with the remainder of sugar, the walnuts and orange rind. Divide the filling between each pastry circle, piling it into the centre. Gather 1·5cm (¾in) of the pastry edge up over the plum filling, pinching it around to make a rim. Brush the pastry edge with egg white. Sprinkle with a little extra sugar.
  • Bake for 15 minutes until the pastry is golden brown and crisp. Serve warm with cream or custard.
  • Cost per serving: 38p
  • Makes: 6
  • Takes: 35mins