Plum Tart #2

Plum Tart #2

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If plums are not available use eating apples, peeled, cored and thickly sliced.
Servings: 14 slices
Calories: 201


  • 4 oz wholemeal flour
  • 4 oz plain flour
  • 4 oz polyunsaturated margarine


  • 1 1/2 lb plums halved and stoned
  • 2 oz caster sugar
  • 2 eggs beaten
  • 5 floz milk
  • 4 oz Wensleydale cheese grated
  • freshly ground nutmeg


  • Sift the flours into a bowl and fork in the margarine until the mixture resembles breadcrumbs. Bind with a little cold water.
  • Knead lightly and roll out on a floured surface until 1/4 inch (5 mm) thick. Use to line a 13 by 9 inch (32 by 22 cm) Swiss roll tin.
  • Arrange the plums skin side down on the pastry and sprinkle with half the sugar.
  • Bake at Mark 6, 200°C 400°Ffor 15 minutes.
  • Beat the eggs, milk, cheese, remaining sugar and a pinch of nutmeg together and pour over the fruit.
  • Reduce the oven temperature to Mark 4 (180°C) 350°F and cook for a further 45 minutes.
  • Serve the tart warm or cold.
Calories: 201 kcal
Carbohydrates: 22 g
Protein: 5 g
Fat: 11g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 33 mg
Sodium: 141 mg
Potassium: 148 mg
Fiber: 2 g
Sugar: 10 g
Vitamin A: 590 IU
Vitamin C: 5 mg
Calcium: 83 mg
Iron: 1 mg
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