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Wholemeal Apple and Plum Tart

November 1, 2014

Too Sweet

There is such thing as a dessert which too sweet.  When you have finished prepping this pie please taste your filling, this will help you to figure out if you need to sweeten up your pie or not.  I decided not to add any sugar because my filling was seriously sweet, also the wholemeal pastry couldn’t even over power it, imagine that.  The tart was beautiful and very filling.  A very healthy autumnal dessert, it also tastes great with homemade custard and thickened cream.

This recipe was adapted from The Dairy Book Of Family Cookery (Ebury Press, 1983).



225g wholemeal flour, 125g butter, 4 tbsps cold milk, 300g cooking apples (stewed with a cinnamon stick), 150g  stewed plums.


1. Puree the fruit and taste if it is too sweet.
2. In a large bowl rub the flour and butter together until it resembles fine breadcrumbs.
3. Add the milk and form the flour into a dough.
4. Knead for about 10 minutes before chilling in the fridge (covered) for half an hour.
5. Roll out the pastry onto a lightly floured surface.
6. Place the pastry in a flan case.
7. Add the filling.
8. Bake the tart for 40 minutes at 200 degrees C in the oven.
9. When the pastry is cooked leave to cool for at least 7 minutes before serving.

Saffy’s Serving Suggestions:

1. Low – Fat custard
2. Blackberry cooli
3. Clotted Cream


From → Baking, Desserts

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