This plum tart will make an impressive finish to a dinner party. The fruit is preserved in jars ahead of being used to top a frangipane-filled pastry case. (This recipe makes enough pastry for two ...

Your friends with plum trees will love you if you produce this simple tart with their plentiful fruit. I was given a box of Luisa plums, a sweet and juicy plum that requires no added sugar so have ...

Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender. Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème ...

Add 2tbsp of flour and half a cup of sugar (some plums are more tart than others so adjust the sweetening to suit). Let this sit for a while so the plums start making juices. Pile the fruit mix in ...

Pour this batter on the plums. Bake 40 minutes at 350°F (180°C). There you are, your plum brioch tart is ready! read more ...

Spread the plum mixture in a thin layer to cover the bottom of the tart shell. Fill the tart shell with the pumpkin mixture. Bake 45 to 55 minutes, or until the filling is just firm to the touch.

Place a 26cm non-stick ovenproof frying pan on a medium heat. Halve and de-stone the plums, add to the pan with 30ml of water, and cook for 1 minute. From a height, sprinkle over half the cinnamon ...

Natal plum is rich in phytonutrients, including anthocyanins (anti-inflammatory), carotenoids (vitamin A precursors), flavonoids (heart health), tannins (antimicrobial) and vitamin C (immune support).