Mirabelle Plums Tart

My mum always gives me some of her homemade plum jam, when I visit my family in Sicily. The trees were loaded with fruit this summer too.

Despite the very hot temperature here in Malta, I couldn’t resist the urge of baking this nice tart!

  • DifficultyEasy
  • CostCheap
  • Preparation time15 Minutes
  • Rest time1 Hour
  • Cooking time35 Minutes
  • Servingserves 6 people
  • Cooking methodOven
  • CuisineItalian


  • 300 gwhite spelt flour (or type 0 white flour)
  • 200 gMirabelle plums jam
  • 180 gorganic butter (or 125ml cold-pressed sunflower oil)
  • 170 glight muscovado brown sugar
  • 100 gcornstarch
  • 2eggs
  • 1 pinchtable salt
  • 1/2lemon (zest only)


  1. – sift the flour and the cornstarch into a large bowl;

    – add the the sugar, the grated lemon zest, the pinch of salt and mix well with your hands;

    – add the eggs and the sliced butter (at room temperature) and mix well;

    – knead well till you get a smooth ball;

    – separate the dough in 2 balls and wrap them in cling film and keep refrigerated for at least 1 hour;

    – grease a 21cm diameter baking tray for tart;

    – fold it with the pastry of one of the 2 balls of dough;

    – pour the jam and fill in two thirds of the tart;

    – use the second ball of dough to shape thin stripes or any other forms you like to close the tart;

    – brush the top pastry with some milk (optional);

    – bake at 180 degrees for about 30/35 minutes;

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