This is a delightful sweet treat, particularly in the late Summer/early Autumn when plums are plentiful and delicious! It is great on its own with a cup of tea or served as dessert with some good vanilla ice cream or Chantilly cream.
I used some Greek yogurt in the pastry because I like how it counter balances the richness of the butter.
Ingredients (serves 8-10)
For the pastry
- 175g plain flour
- 1 tsp sugar
- 1/2 tsp salt
- 150g cold, unsalted butter, cut into cubes
- 65g Greek yogurt
- 1 egg
- 1 tbsp granulated sugar
For the filling
- 500 plums, washed, pitted and sliced
- 75g caster sugar
- 1 tsp vanilla paste
- 1 tbsp corn flour
Method
Whisk the flour, sugar, and salt in a large bowl. Add the cubed butter to the dough and use your hands or a pastry blender to work the butter into the dough until the mixture resembles crumbs.
Add the Greek yogurt and mix in with a fork. Gather the dough into a ball with your hands and flatten into a disk shape. Wrap with plastic wrap and chill for at least an hour to firm up.
In a bowl, mix together the plum slices with the sugar, vanilla and corn flour.
Preheat the oven to 190°C.
Line a baking sheet with parchment.
Roll out the dough on a clean surface lightly dusted with flour in a 35cm circle. Arrange the plum slices in a circular shape from the middle of the dough leaving 2.5-3cm clean edge to fold up over the outside of the fruit so that a circle of filing is visible.
In a small bowl beat the egg with 1 tbsp of cold water and wash the dough. Sprinkle with coarse sugar and bake for 45-55 minutes until golden.
Leave to cool on a rack, dust the pastry with icing sugar and serve.