Rate this recipe

Yellow-sugared Plum and Rose Geranium Tart with Double-Cream Greek Yoghurt


  • Serves: 6-8 |
    6-8 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 30 mins
Crush Mag Online Crush Mag Online
  • 8–10 plums
  • 125 g yellow sugar
  • 1 Tbsp (15 ml) fresh rose geranium leaves, very finely chopped
  • 5 sheets phyllo pastry, cut in half lengthways
  • 125 g unsalted butter, melted
  • icing sugar for dusting
  • double-cream Greek yoghurt for serving

Preheat the oven to 180 °C.

Quarter the plums and remove the stones. Sprinkle the sugar evenly on the base of a heavy-bottomed saucepan. Place the plums on top and cook over a medium heat until the sugar has dissolved and the plums are sticky. Set aside to cool.

Butter a loose-bottomed tart tray, 34 x 11 cm. Place a long strip of pastry on the bottom of the tray and lightly brush with melted butter. Top with three more layers, brushing lightly with butter between each layer. Place the plums on top of the pastry and top with a single delicate layer of phyllo. Dust lightly with icing sugar and bake for about 30 minutes until golden brown and delicately crisp. Serve with a dollop of double-cream Greek yoghurt.