Plum crumble tart from Ripe: A Cook in the Orchard by Nigel Slater

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Notes about this recipe

  • twoyolks on September 07, 2015

    The crumble does a good job of cutting the tartness of the plums but is better with some ice cream or whipped cream.

  • Jane on October 19, 2014

    This isn't really a tart as no pastry and not really a cake as no eggs but whatever it is, it's a lovely fall dessert. The base is pressed down crumble mix then plums laid on top and scattered with the rest of the crumble mix. I liked the addition of ground almonds and pine nuts to the crumble. I served it with buttermilk ice cream.

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