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16 Oct 2017

​Plum & chocolate crumble tarte


Preparation time:20 minutes + 1 hour chilling + cooling time
Cooking time:50 minutes to 60 minutes
Total time:70-80minutes + 1 hour chilling + cooling time

Serves: 10


250g essential Waitrose Softened Unsalted Butter
125g caster sugar 
125g light brown soft sugar
2 Waitrose British Blacktail Large Free Range Egg yolks
300g plain flour
3 tbsp cocoa powder 
1 tsp baking powder
400g essential Waitrose Plums, halved and stoned 
60g dark chocolate, coarsely grated
Cream to serve


1. Place the butter and sugars in a bowl and whisk with a handheld electric whisk for 2-3 minutes until creamy, then beat in the egg yolks, one at a time.

2. Add the flour, cocoa and baking powder and stir in until the mixture starts to form a dough. Tip onto a lightly floured surface and knead until smooth. Divide into 2/3 for the bottom of the tarte and 1/3 for the top. Wrap the dough in clingfilm, chill the larger piece for 30 minutes and place the other piece in the freezer.

3. Preheat the oven to 160°C, gas mark 3. Grease a 25cm loose-bottomed tart tin then place on a baking tray Roll out the chilled pastry into a 30cm round on a lightly floured surface and use to line the prepared tin. Place the plums cut-side up on the pastry and sprinkle over the grated chocolate.

4. Coarsely grate the frozen pastry over the plums. Bake for 50-60 minutes until the topping is crisp and the plums are tender. Cool for 30 minutes before removing from the tin. Slice and serve warm with cream.


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