Baked plum tart

Delicious cinnamon-baked plums atop a cobbler-style base.


For the topping

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. Lightly grease a 23x33cm/9x13in Swiss roll tin. In a bowl rub the butter into the flour using your fingertips. Stir in the caster sugar and orange zest. Pour in the milk and mix using a flat knife blade until it is fully combined with the dry ingredients (add a little more milk if required).

  3. Tip the mixture into the prepared tin and smooth the surface.

  4. For the topping, place the plums on top, cut side up, and put a small dot of butter on top of each plum.

  5. In a bowl, mix the demerara sugar and cinnamon. Sprinkle over the plums and finish with a drizzle of orange juice.

  6. Bake for approximately 20 minutes, or until the base is golden and plums are bubbling and juicy.

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