Discovering the unexpected harmony of plum and vanilla transforms ordinary dishes into extraordinary flavor experiences. Both ...

Dessert: The moist texture of a brioche marrying the sweet and sour taste of nice plums, this dessert will take you to heaven ...

This plum tart will make an impressive finish to a dinner party. The fruit is preserved in jars ahead of being used to top a frangipane-filled pastry case. (This recipe makes enough pastry for two ...

Whisk or beat filling ingredients, except plums, until you have a mostly smooth cream – I don’t mind a few lumps of ricotta.

Walnut River Brewing Company is kicking off the new year with an exciting revival. Fans of tangy, fruity beers can rejoice: ...

Meanwhile halve and stone the plums, arrange cut side down in a single layer over the caramel. Put the butter, sugar and flour into the bowl of a food processor. Whizz for a second or two ...

Your friends with plum trees will love you if you produce this simple tart with their plentiful fruit. I was given a box of Luisa plums, a sweet and juicy plum that requires no added sugar so have ...

Bake for 25-30 minutes, or until the pastry is crisp and golden-brown and the plums are tender. Loosen the edges of the tart, then turn out onto a plate and serve with ice cream, cream or crème ...

I call these my no-fuss tarts. There is no need to add any other flavours under the plums. The sweet juices will provide all the goodness you need. 1. Preheat the oven to 180C. Line a baking tray ...

Spread the plum mixture in a thin layer to cover the bottom of the tart shell. Fill the tart shell with the pumpkin mixture. Bake 45 to 55 minutes, or until the filling is just firm to the touch.