EVOO Plum Tart

  • Preparation: 20min
  • Cooking Time: 45min
  • Serves: 8


Dry Ingredients

– 125g Whole Wheat Flour
– 90g Flour
– 2 teaspoons Baking Powder
– 1/2 teaspoon Sea Salt

Wet Ingredients

– 60g Butter (room temperature)
– 60ml 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°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.