Plum tart

Ingredients

• 25 gunsalted butter
• 450 mlwhole milk
• 100 mltap water
• 250 gwhite bread mix
• 150 ggranulated sugar
• 2 tbspplain flour
• 500 gfresh plums
• 2 cmfresh ginger
• 1 mediumorange
• 2 tspChinese five-spice powder
• 2 tbspcornflour
• 30 gcustard powder

Instructions

1. 1

   Warm the liquids

   Melt the butter in a saucepan, then add the milk and water. Warm the mixture until it is lukewarm.

2. 2

   Make the dough

   Sift the bread mix into a bowl and add the sugar and butter mixture. Knead until you have a smooth, pliable dough, then dust it with flour.

3. 3

   Leave to rise

   Cover the dough with a damp tea towel and leave it in a warm place to rise for 1 hour.

4. 4

   Prepare the plums

   Meanwhile, halve the plums for the filling and remove their stones.

5. 5

   Grate the ginger

   Peel the ginger and grate it.

6. 6

   Prepare the orange

   Finely grate the orange zest, then squeeze the fruit to collect its juice.

7. 7

   Start the compote

   Put the plums, ginger, orange zest and juice, sugar and five-spice powder in a saucepan. Bring to the boil.

8. 8

   Simmer the fruit

   Simmer gently for 10 minutes, stirring regularly.

9. 9

   Thicken the compote

   Mix the cornflour with an equal amount of water, then stir it into the plum mixture until thickened. Take the pan off the heat and leave the compote to cool.

10. 10

    Make the custard

    Meanwhile, warm the milk for the custard and whisk in the custard powder and sugar.

11. 11

    Cook the custard

    Simmer over a low heat for 3 minutes, stirring as it cooks. Remove from the heat and leave to cool, stirring regularly to prevent a skin forming.

12. 12

    Heat the oven

    Preheat the oven to 175°C.

13. 13

    Roll the base

    Dust the work surface and dough with flour. Roll out half of the dough into a circle 33 cm in diameter.

14. 14

    Line the tin

    Fit the dough into a quiche tin and press the edges firmly into place. Prick the base with a fork.

15. 15

    Fill the pastry

    Spoon the custard into the tin first, then add the plum filling on top.

16. 16

    Cut the first strips

    Divide the remaining dough in half. Roll one half into a rectangle 40 cm long. Cut it into 12 strips, each ½ cm wide, and plait them into 4 braids.

17. 17

    Cut more strips

    Roll the rest of the dough into a rectangle 28 cm long. Cut out four strips 4 cm wide and four strips 2 cm wide.

18. 18

    Shape the decorations

    Use a small cutter to stamp shapes, such as butterflies or flowers, from the leftover dough.

19. 19

    Decorate the tart

    Arrange the strips and 2 braids over the tart in a woven diamond pattern. Place the other 2 braids around the edge.

20. 20

    Bake until golden

    Set the butterflies on top and bake the tart in the middle of the oven for about 40 minutes, until golden and cooked through. Leave it to cool slightly before slicing.

What is this plum tart?

This tart combines a yeasted pastry base with a layer of custard and a spiced plum compote. The Dutch-language recipe gives it a decorative finish with woven strips and small pastry shapes.

Its appeal is the contrast between soft dough, creamy custard and tangy fruit. Chinese five-spice adds a warm, aromatic note without taking over the plums.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 5g protein, 37g carbs, 3g fat.

The bread mix and sugar provide most of the carbohydrates, while the butter contributes fat and the milk supplies some protein. Pair a slice with plain yoghurt or serve it after a meal with fruit for a more balanced plate.

Building the dough

Lukewarm liquids: the butter, milk and water should feel gently warm rather than hot when mixed with the bread mix. Excess heat can interfere with the dough’s rise.

Rising time: cover the dough with a damp tea towel and leave it somewhere warm for the full hour. It should become noticeably puffier before you roll it.

Getting the filling right

Plum compote: simmer the fruit with ginger, orange and five-spice until the plums soften, stirring regularly so the mixture does not catch.

Cornflour: mix it with an equal amount of water before adding it to the pan. Stir until the compote thickens, then let it cool so it is easier to layer over the custard.

Smooth custard, neat layers

Low heat: keep the custard at a gentle simmer for 3 minutes and stir continuously to help it cook evenly. Stir it from time to time as it cools to stop a skin forming.

Order matters: spread the custard in the pastry case before adding the cooled plum filling. This keeps the two layers distinct when the tart is cut.

Shaping the woven top

Thin strips: cut 12 strips at ½ cm wide and use them to make 4 braids. Handle the dough gently so the strips stay intact.

Woven pattern: arrange the strips and 2 braids in a diamond pattern, then use the remaining 2 braids around the rim. Small cut-out shapes can cover gaps or add a finishing touch.

Check the bake

Bake the tart in the centre of a 175°C oven for about 40 minutes. Look for a golden top and pastry that appears cooked through.

Let the tart cool slightly before slicing. The filling will be hot straight from the oven, and a short rest makes portions easier to lift.

Serving ideas

Serve a slice on its own to enjoy the fruit, custard and spiced pastry together. For a more substantial dessert, pair it with a spoonful of yoghurt or a little softly whipped cream.

A cup of tea or coffee works well alongside the sweet, aromatic filling. Cut smaller slices if serving it as part of a larger spread.

Recipe notes & tips

• Use plums that are ripe but still firm enough to halve and stone neatly.
• Stir the compote regularly as it simmers to prevent the fruit and sugar catching on the pan.
• Add the cornflour mixture gradually, stirring until the compote reaches a thick consistency.
• Dust the work surface lightly so the dough does not stick, but avoid working in too much extra flour.
• Cool both fillings before assembling the tart to keep the pastry easier to handle.
• Leave the baked tart to settle briefly before cutting so the layers hold together.

Variations

• Adjust the spice: Use a little less five-spice for a milder aromatic flavour.
• Change the citrus: Use lemon zest and juice in place of the orange for a sharper note.
• Make simple decoration: Lay pastry strips across the top without plaiting them.
• Add a serving topping: Serve each slice with a spoonful of plain yoghurt.
• Use another stone fruit: Replace some of the plums with ripe apricots, keeping the total fruit amount the same.

Common mistakes to avoid

• Hot liquid: Let the butter mixture cool to lukewarm before adding it to the bread mix.
• Under-risen dough: Give the dough the full 1 hour in a warm place before rolling it.
• Runny compote: Stir in the cornflour mixture until the filling has thickened, then let it cool.
• Lumpy custard: Whisk the custard powder into the milk and keep stirring as it heats.
• Torn pastry strips: Roll the dough evenly and lift the strips gently when making the braids.
• Soggy base: Prick the lined base with a fork as directed before adding the fillings.

How to store

Once cooled, cover the tart and refrigerate it; use within 3 days. Serve chilled or let a slice come to room temperature, as reheating may soften the custard and pastry.

Frequently asked questions