Plum Lavender Tart

Plum Lavender Tart



  • 1/2 cup caster sugar
  • 1/4 cup light brown sugar
  • 1/2 cup butter (113 grams/ 8 tbsp), cold and cubed
  • 1 egg yolk
  • 1 + 1/4 cups all purpose flour



  • Pre-heat the oven to 180C.
  • In a large bowl, mix flour and sugars.
  • Using your hands mix in the cold butter. The mixture will have a sandy texture.
  • Beat in the egg yolk. Mix and knead until the dough comes together.
  • Use your fingers to press the dough into the bottom and up the sides of a 9″ tart pan or a rectangular pan. Refrigerate the tart shell for at least one hour or until the dough is firm.
  • Use a fork to prick the bottom of the tart shell and then bake at 180C for 15-20 minutes or until the tart shell is golden brown.
  • To make the filling, add lavender extract and plum curd into the whipped cream.
  • Spread the filling into the tart shell, once it’s completely cooled. Top with fresh plums and pistachios.
  • Your plum lavender tart is ready.

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