Mini plum crostatas

Make the most of fresh plums in season by making these rustic tarts. Think buttery homemade pastry topped with sweet almond filling and ripe, rosy plums.



Note: + 30 mins resting time



  • 1¼ cups (185g) plain flour
  • 2 tbs icing sugar mixture
  • 100g butter, chilled, chopped
  • 1½ tbs chilled water
  • 6 mixed plums, stoned, cut into wedges
  • 1 tbs caster sugar
  • 1 tsp vanilla bean paste

Frangipane filling

  • 100g butter, softened
  • ½ cup (110g) caster sugar
  • 1 Coles Australian Free Range Egg
  • 1 cup (120g) almond meal
  • ¼ cup (40g) plain flour
  • 1 tbs orange-flavoured liqueur (optional)



Place the flour, icing sugar and butter in a food processor and process until mixture resembles fine breadcrumbs. Add water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.


Preheat oven to 180°C. To make the frangipane filling, use an electric mixer to beat butter and sugar in a bowl until pale and creamy. Add the egg and beat until well combined. Stir in almond meal, flour and liqueur, if using, until combined.


Line a large baking tray with baking paper. Divide the pastry into 4 even portions. Roll out each portion on a lightly floured surface to a 16cm disc. Place on the lined tray. Spread the frangipane filling over each pastry disc, leaving a 2cm border.


Combine the plum, sugar and vanilla in a bowl. Arrange over the frangipane filling. Fold in pastry edges, pleating as you go. Bake for 30 mins or until pastry is golden and filling is cooked through. Serve warm or at room temperature.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.