Semi-dried plum tart with chestnut crumble

Semi-dried plum tart with chestnut crumble

Taste of Australia
30 mins
Cooking time
25 mins
Stuart Scott

Girard Ramsay from Mt Lofty House in the Adelaide Hills told me about these beautiful local semi-dried plums, so I was determined to use them. They are plump and slightly sticky with a gorgeous concentrated flavour.


Quantity Ingredient
1/2 sheet sour cream shortcrust pastry, (see Lyndey’s note)
3 plums, stoned and quartered, to serve
ground cinnamon, to serve

Poached semi-dried plums

Quantity Ingredient
250ml muscat
2 tablespoons honey
1 bay leaf
1 cinnamon stick
12 semi-dried plums or prunes, halved

Chestnut crumble

Quantity Ingredient
100g chestnuts, fresh or frozen
45g flaked almonds
60g butter
55g raw sugar
35g ground almonds

Chestnut cream

Quantity Ingredient
50g chestnuts, frozen or fresh in season
2 teaspoons honey
1/2 teaspoon ground cinnamon, plus extra to dust
100g creme fraiche or light sour cream


  1. Cut the pastry into four 12 cm rounds and place on a tray lined with baking paper. Freeze. For the poached semi-dried plums, combine the muscat, honey, bay leaf and cinnamon stick in a medium saucepan. Bring to the boil, add the plums and simmer for 5 minutes.
  2. Remove the plums from the liquid and set aside to cool. Bring the reserved liquid to the boil and simmer until reduced to 80 ml. Discard the bay leaf and cinnamon stick and pour the liquid into a pitcher to serve.
  3. For the chestnut crumble, blanch the chestnuts (if fresh) in boiling water for 10 minutes. Peel, drain and cut into small dice. Toast the flaked almonds in a medium frying pan until golden. Remove. To the same frying pan, add the butter, sugar and diced chestnuts. Stir gently over low heat until the butter melts. Increase the heat and continue to cook for 5 minutes or until the chestnuts caramelise.
  4. Remove from the heat and stir through the ground almonds and reserved toasted almonds. Preheat the oven to 220°C. Remove the pastry from the freezer, top each square with six semi-dried plum halves and sprinkle with the chestnut crumble. Bake for 25 minutes or until golden.
  5. For the chestnut cream, blanch the chestnuts in boiling water for 10 minutes (if frozen) or 20 (if fresh) or until very soft. Drain then blend or process with the honey and cinnamon until smooth. Stir the chestnut paste through the crème fraîche. Serve each tart with a spoon of chestnut cream dusted with ground cinnamon and the quarters of the three fresh plums drizzled with the reduced poaching liquid.


  • A sticky or dessert wine from any white grape variety would work well here.

Lyndey’s note

  • To make this a totally regional dessert, I used Carême pastry, handmade in the Barossa Valley but any sour cream or shortcrust pastry would work. Instead of the plums you could use good quality prunes. You could use port or topaque instead of muscat.
Taste of Australia
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again