Plum clafoutis tart
Serves: 8
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Plum clafoutis tart
The classic French clafoutis is made with sour cherries, but it works with any stone fruit, including juicy plums. Encasing the filling in buttery pastry makes for an easy serve and slice
Serves: 8
Prep time: 30 minsTotal time: 
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Nutritional information (serving)
Calories
513Kcal
Fat
30gr
Saturates
17gr
Carbs
55gr
Sugars
22gr
Fibre
2gr
Protein
7gr
Salt
0.1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 225g plain flour, plus extra to dust
- 125g chilled unsalted butter, diced
- 60g icing sugar, plus extra to serve
- zest of 1 lemon
- 1 egg yolk
- vanilla ice cream or whipped cream, to serve
For the filling
- 6 plums, halved and stones removed
- 1 tbsp kirsch or brandy
- 120g golden caster sugar
- 3 eggs
- 1 tsp vanilla extract
- 50g plain flour
- 200ml double cream
Step by step
- For the pastry, pulse the flour, butter and a pinch of salt in a food processor until breadcrumb-like. Add the icing sugar and lemon zest and briefly pulse again. Beat the egg yolk with 1 tablespoon of ice-cold water. Gradually add this to the processor, pulsing until clumps start to form. Tip the dough out, shape into a disc, then wrap and chill for at least 30 minutes.
- Roll the pastry out on a floured surface to about 3mm thick and use to line a fluted 23cm-diameter loose-based tart tin. Prick the base with a fork and chill for 30 minutes. Preheat the oven to 180°C, fan 160°C, gas 4. Line the chilled tart case with crumpled baking paper and fill with baking beans. Transfer to the oven and blind-bake for 15 minutes. Remove the paper and beans and cook for 5 minutes more, or until the pastry looks crisp and golden. Leave to cool and reduce the oven to 160°C, fan 140°C, gas 3.
- Toss the plums with the alcohol and 1 tablespoon of the sugar. Set aside. Tip the remaining sugar into a bowl and whisk with the eggs, vanilla and a pinch of salt, until combined. Slowly whisk in the flour and cream.
- Place the plums, cut-side up, in the pastry case, whisking any leftover juices into the egg mixture. Pour the egg mixture over the plums and bake the tart for 35–40 minutes or until puffed and golden. Serve warm with ice cream or whipped cream.
