Plum & Salted Caramel Tart


Plum & Salted Caramel Tart | MiNDFOOD Recipes & Tips

Plum & Salted Caramel Tart. Put delicious in season blood plums to good work with this delectable tart recipe. With a gooey salted caramel filling, this dessert will be devoured.

Serves 12

1kg fresh blood plums, cut into wedges

⅓ cup caster sugar

2 tbsp water


1 cup plain flour

¼ cup icing sugar

100g chilled butter, chopped

1 egg yolk

1 tbsp iced water

Salted Caramel

395g can condensed milk

50g butter

1 tbsp treacle

1 tsp sea salt flakes


Preheat oven to 200°C.

To make pastry, place flour, icing sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs.

Add egg yolk and water, process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.

Roll pastry out to a 3mm-thick disc. Line a 23cm-round fluted tart pan (with removable base) with pastry. Place in the fridge for 15 minutes to rest.

Blind bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until lightly golden.

To make salted caramel filling, combine condensed milk, butter, treacle and salt in a medium saucepan over medium heat. Cook, stirring constantly, for 5-7 minutes or until caramel is golden. Remove from heat and pour into the tart shell. Set aside to cool.

Arrange plums over caramel. Combine sugar and water in a small frying pan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat, bring to the boil.

Cook, without stirring, for 3 minutes or until golden brown. Remove from heat and drizzle evenly over plums. Cut into wedges to serve.



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