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Plum 'n' cinnamon tart

  • 15 minutes
  • 25 minutes
  • 6-8
Plum 'n' cinnamon tart

Sarah's recipe for her family's plum tart created much laughter as it was almost word for word identical to the no-fuss apple tart that I presented on Food in a Minute many years ago. Sarah said it was a recipe from a friend of a friend, but she changed it, adding cinnamon and almonds. As it's one of my favourites, and has been in many of my books in a number of different guises - apples, apricots, peaches - it's great to know that it's become the favourite in Sarah's family and many of her friends as well!


  • 150 grams butter, softened
  • ¾ cup sugar
  • 2 eggs
  • 2½ cups flour
  • 1 teaspoon baking powder
  • 8-10 plums, halved and thickly sliced
  • 1 teaspoon cinnamon
  • 2-3 tablespoons flaked almonds


  1. Set the rack in the middle of the oven and preheat it to 180ºC. Grease a 23-25cm metal loose-bottom flan tin.
  2. In a bowl, beat together the butter, sugar and eggs until well mixed. Sift the flour and baking powder together and stir into the creamed mixture.
  3. Spread half the mixture onto the base and sides of the prepared dish. Arrange the plums evenly on top. Sprinkle over the cinnamon before dotting the remaining dough on top. Scatter over the almonds.
  4. Bake in the preheated oven for 20-25 minutes or until the shortcake is well cooked and golden. Dust with icing sugar and serve in wedges with cream and/or ice cream.

Cooks Tips

Variations - Use a mix of brown sugar and white sugar and add ½ teaspoon mixed spice to the cake mix for a butterscotch-flavoured shortcake. - Replace ½ cup flour with ½ cup desiccated coconut. - Replace ¼ cup flour with ¼ cup custard powder and serve the tart with a vanilla-scented custard. - Use other stone fruits or pip fruits.

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