Summer is the season for juicy, ripe plums – a good time to get creative in the kitchen. Your friends and family will love this fruity summer pie created by foodie Elmarie Berry. This delicious Plum and Black Pepper Pie recipe pairs perfectly with with a glass or two Roodeberg.
Serves 4
INGREDIENTS
Pastry:
230g of butter
½ cup of boiling water
2 cups of self-raising flour
1 teaspoon of sugar
Filling:
4 plums
1 teaspoon of freshly ground black pepper
4 tablespoons of sugar
METHOD
Pre-heat the oven to 180°C.
Pastry:
Put all the pastry ingredients into a food processor and blitz until a ball is formed. Wrap the ball of pastry in cling wrap and let it rest in the freezer for 20 min. Roll the pastry out on a surface that has been dusted with flour.
Line 4 individual ramekins or one large tart tin with the pastry.
Filling:
Cut the plums into wedges and cover the pastry with the fresh plums. Sprinkle one tablespoon of sugar and lightly pepper each tart.
Bake for 25 minutes.