EVOO Plum Tart

INGREDIENTS

Dry Ingredients:

– 125g Whole Wheat Flour

– 90g Flour

– 2 teaspoons Baking Powder

– 1/2 teaspoon Sea Salt

Wet Ingredients:

– 60g Butter (room temperature)

– 60 ml Leccino EVOO

– 100g Raw Sugar

– 2 x 70g Eggs

– 3 teaspoons Vanilla Extract

– 8 ripe Red Plum sliced (seed removed)

– (2 tablespoons Raw Sugar optional for sprinkling over the finished tart)

Step 1. Preheat oven (fan forced) 150 deg C. Grease 24 cm fluted tart tin.

Step 2. In a cake mixer, cream the butter and sugar. Slowly add in EVOO. Add the Vanilla Extract. Mix until light and fluffy.

Step 3. Beat in the Eggs, one at a time.

Step 4. Fold in the dry ingredients. Mix until combined.

Step 5. Spoon batter into the tart tin. Spreading it evenly with a an offset spatula.

Step 6. Decorate the top with sliced Plum. Pressing the Plum down.

Step 7. Bake the tart for 45 minutes until golden brown on top or when a tester inserted into the center, it comes out clean.

Step 8. While hot, sprinkle Raw Sugar over the tart. Serve