Complete with a homemade pastry, this purple-hued plum tart is a show-stopper.
To make the pastry, use a box grater to coarsely grate the butter. Sift the flour and icing sugar into a large bowl. Add the butter and use your fingertips to rub into flour mixture until mixture resembles coarse breadcrumbs. Make a well in the centre. Add the iced water and use a flat-bladed knife to combine, adding a little more iced water if necessary (do not overmix). Shape the dough into a ball. Cover in plastic wrap and place in the fridge for 1 hour to rest.
Meanwhile, preheat oven to 190°C. Spread the sugar over the base of a 21cm (base measurement) ovenproof frying pan. Place over medium heat and cook, stirring, for 3 mins or until sugar caramelises. Remove from heat and stir in the butter and vanilla. Arrange plum over the base of the pan and set aside to cool slightly.
Use a lightly floured rolling pin to roll out the pastry on a sheet of baking paper to a 28cm disc. Carefully remove baking paper and place the pastry over the plum mixture, carefully tucking the edges into the pan.
Bake for 40 mins or until the pastry is golden brown. Set aside in the pan for 15 mins to cool. Place a large rimmed serving plate over the pan and invert the tart onto the plate. Sprinkle with pistachio to serve.
Serve with whipped cream or vanilla ice cream
COOK. STORE. SAVE
If you have vanilla essence in the pantry, you can use it as a substitute for the vanilla bean paste.
Use it up
There's so much you can do with the pistachios left over from this recipe. Sprinkle them on porridge or roasted veggies for extra colour and texture. Or, make our Steak with Pistachio Pesto.