upside down plum tart with sage water and honey


RECIPE: Roasted plum tart with sage water and honey - Refined sugar free. 


5 x sweet/ripe plums - cut in half and seed taken out.

2 tablespoon of honey - raw honey

1 teaspoon of sage water

200-250g of shortcrust pastry. Recipe below OR buy Careme pastry from harris farm. You can also use their sweet shortcrust pastry or gluten free pastry option.

Garnish's - Pistachio's mascarpone. For something sweeter add vanilla/chocolate ice cream or double cream.

1. Preheat oven to 180C and leave out shortcrust pastry so it can be rolled out. 

2. Get a 15cm frypan that is non stick. Place honey and sage water in a bowl and mix together. Pour into the frypan and add the halved plums so they are tightly packed in and cut face facing down. put on medium heat and gently bring to a simmer. Take off heat.

3. Roll out shortcrust pastry (I don't have any sugar in mine but you can use sweet shortcrust pastry). I find rolling it in between baking paper is more manageable. roll out so it is the same diameter as the frypan and approximatley 5mm thick. Lay gently over frypan and tuck in edge's.

4. Put into oven for 20 minutes or until pastry is golden brown.

5. Take out of oven and let cool for 10 minutes. Get a butter knife and just loosen the edges away from the frypan gently. After it has cooled for 10 minutes get a serving plate and carefully sit the plate on the frypan and flip over.

6. Serve with pistachio's, mascarpone or if you want it sweeter add a scoop of vanilla ice-cream.



500g plain flour 

250g unsalted butter - cubed

pinch of salt

80-100ml cold water


1. Sift the flour into a food processor, add the butter and pulse until the mixture resembles fine breadcrumbs.

2. Stir in the salt, then add cold water while processor is spinning, mix to a firm dough. Tip out and knead the dough briefly on a floured surface. Wrap in cling film and chill while preparing the filling. This will make about three tarts but I always have this in my freezer.

This was my recipe from the deli, we would make this for 100's of quiches every week.