Plum & Feta Tart

Baking , Desserts


120gm butter

75gm sugar

1 cup all-purpose flour

½ cup hazelnut flour (Hazelnut Estate)



100gm feta

60gm Greek yoghurt

2 Tbsp sugar

1 egg (Agreeable Nature)

1 Tbsp hazelnut flour (Hazelnut Estate)

1 tsp vanilla essence


2 or 3 Plums -stone removed (Earnscleugh Orchard)

Light muscovado sugar to sprinkle on the tart after cooking 



Tart Shell Method: Preheat oven to 180 degrees C.

Cream butter and sugar together until light and fluffy. Add egg and vanilla and cream together until fully incorporated. Add the flours and mix until the dough comes together. Form into a round, flat disk and wrap tightly in plastic wrap. Chill in the fridge for at least 30 minutes. Then roll out the chilled dough to around 1/8 inch thick.  Grease a 7-10 cm tart tin and gently lay the pastry into it, making sure to press into the corners and trim around edges if you use this size, you will have pastry left over. 

Then lay a piece of baking paper over the pastry and fill with pie weights. Bake for 25 minutes. Remove the shell from the oven, removing the baking paper and weights. Put it back in the oven and bake until the shell is no longer sticky to touch, and it is starting to take on colour (about 10 - 15 mins). Remove from oven and allow to cool while you make the filling.

Feta Filling: Combine all the ingredients in a food processor and blend until smooth.

Assembly: Pour the filling into the baked tart shell. Thinly slice two to three plums and arrange, skin side up into a rose pattern. Bake until feta filling is set, around 30minutes (but just keep an eye on it, as it will vary if you have made a bigger tart) once it is firm, it is ready.

Immediately after taking tart out of the oven, generously sprinkle muscovado sugar over plums. Cool completely before serving.


Recipe by Elizabeth Marshall


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