Plum Tart

Ingredients

• 113 g (1 stick; 8 tablespoons)vegan butter, at room temperature
• 150 g (¾ cup)sugar
• 125 g (1 cup)unbleached plain flour, sifted
• 2.5 ml (½ teaspoon)baking powder
• 2eggs
• 12baby plums, pitted and halved
• A pinchsalt
• 5 ml (1 teaspoon)cinnamon
• 25 g (2 tablespoons)sugar

Instructions

1. 1

   Prepare the pan

   Heat the oven to 175°C (350°F). Prepare a 23 or 25 cm (9 or 10-inch) springform pan and set it aside.

2. 2

   Mix the batter

   In a mixing bowl, cream the butter and sugar until pale and fluffy. Add the flour, baking powder, eggs and salt, then mix on low speed. When the flour is incorporated, increase the speed to medium and mix well.

3. 3

   Arrange the plums

   Spoon the batter into the prepared pan. Arrange the plum halves on top, skin side down. Mix the cinnamon and 25 g (2 tablespoons) sugar in a small bowl and sprinkle over the plums.

4. 4

   Bake and cool

   Bake for 45–50 minutes, or until a cake tester inserted in the centre comes out clean. Remove from the oven and let the tart cool before releasing it from the pan and serving.

What is a plum tart?

This American-style bake sits somewhere between a fruit tart and a simple cake: a tender batter supports halved plums, with cinnamon sugar over the top. It is a home-baking approach rather than a pastry-shell tart.

The recipe’s appeal is its uncomplicated assembly. The plums soften as the cake bakes, bringing juicy fruit and a lightly spiced finish to each slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 289 calories, 3g protein, 41g carbs, 13g fat.

Most of the carbohydrates come from the flour, sugar and plums, while the butter supplies most of the fat; the eggs and flour contribute some protein. Pair a slice with plain yoghurt and fresh fruit if you would like a more balanced plate.

The ingredients that matter

Room-temperature butter: it creams more evenly with the sugar, helping create a light base. The recipe uses vegan butter, although the eggs mean the finished tart is not vegan.

Baby plums: halving and pitting them prepares them to sit in the batter. Keep the cut fruit arranged skin side down, as directed, for an even layer.

Cinnamon sugar: the final sprinkle gives the fruit a sweet, warmly spiced topping as it bakes.

Creaming the butter and sugar

Beat the butter and sugar until the mixture looks pale and fluffy before adding the remaining batter ingredients. This gives the base a light texture and helps the ingredients combine evenly.

Once the flour goes in, start at low speed to limit flour scattering. Increase to medium after it is incorporated, and mix well as the method directs.

Arranging the fruit

Batter first: spoon it into the prepared springform pan and spread it into an even layer if needed.

Plums next: place the halves skin side down across the batter, then scatter the cinnamon sugar over them. A fairly even arrangement helps distribute the fruit from slice to slice.

How to tell when it is baked

Bake at 175°C for 45–50 minutes, then test the centre with a cake tester. It should come out clean; if it does not, continue baking and check again.

Let the tart cool before removing the springform ring. Cooling helps the cake set, making it easier to release and cut.

Serving the tart

Serve slices warm or at room temperature, once the tart has cooled enough to remove from the pan. The fruit and cinnamon sugar provide plenty of flavour on their own.

For a more substantial dessert, serve with a spoonful of yoghurt or a scoop of ice cream. Keep any accompaniment separate until serving.

Recipe notes & tips

• Bring the vegan butter to room temperature before creaming it with the sugar.
• Sift the flour before measuring it into the batter.
• Use a 23 or 25 cm springform pan, as specified in the method.
• Start mixing on low speed after adding the flour to avoid scattering it.
• Check the centre of the tart with a cake tester after 45 minutes.
• Allow the tart to cool before releasing the springform ring.

Variations

• Use larger plums: halve and pit them, then arrange them over the batter as directed.
• Change the spice: replace the cinnamon with an equal amount of ground ginger.
• Add citrus: finely grate a little lemon zest into the batter.
• Serve with yoghurt: add a spoonful of plain yoghurt alongside each slice.
• Try a mixed-fruit topping: use some halved plums and some halved apricots.

Common mistakes to avoid

• Butter too cold: let it come to room temperature so it creams smoothly with the sugar.
• Flour added too quickly: begin mixing on low speed and wait until it is incorporated before increasing the speed.
• Plums arranged cut side down: place them skin side down in the batter as the recipe specifies.
• Skipping the cake test: check the centre with a tester and bake until it comes out clean.
• Removing the tart while hot: allow it to cool before releasing it from the pan.

How to store

Once cool, cover the tart and keep it in the fridge for up to 3 days. Bring a slice to room temperature or warm it gently before serving.

Frequently asked questions