Ingredients
- 300g sweet pastry
- 2 eggs, beaten
- ½ cup breadcrumbs
- ¼ cup brown sugar
- zest 2 oranges
- 12 plums, halved and pitted
- ¼ cup Demerara sugar
- 2 tbsp sliced almonds, toasted
- 2 sprigs mint leaves
Instructions
1 Roll the pastry to a 30cm disc, then brush with the egg.
2 Mix the breadcrumbs, brown sugar and orange zest and sprinkle this on the pastry, leaving a 7cm margin.
3 Place the plums cut side down on the breadcrumbs, then crimp the pastry margin around the fruit.
4 Brush the pastry edge with egg, then sprinkle the tart with the Demerara sugar.
5 Bake 170°C for 25-30 minutes.
6 Once baked, garnish with almonds and mint. Serve with yoghurt.