Coffee, cake and biscuits, anyone?
From treating the family to freshly baked goodies to hosting a coffee morning, these tasty treats are sure to please.
Plum crumble tart
Prep time: 20 minutes
Cook time: 45 minutes
SmartPoints®: 7 per serving
- 100g low-fat spread, plus an extra 1 teaspoon for greasing
- 50g walnuts
- 150g plain flour
- 60g Demerara sugar
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 400g plums, stones removed, and chopped
- 15g cornflour
- 1 tablespoon orange juice
- 1 teaspoon icing sugar, to serve
- 8 tablespoons fat-free natural yoghurt
1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Grease a 20cm-round fluted loose-bottomed tart tin with 1 teaspoon low-fat spread. Put the walnuts on a baking tray and roast for 5 minutes, until just golden. Set aside to cool slightly, then finely chop.
2. Increase the oven temperature to 190°C, fan 170°C, gas mark 5. Put the flour, low-fat spread, 50g of the Demerara sugar and the baking powder, cinnamon and walnuts in a large bowl and rub together using your fingertips until the mixture resembles coarse breadcrumbs. Press three-quarters of the mixture into the base and up the sides of the prepared tin.
3. Put the plums in large bowl with the remaining Demerara sugar and the cornflour and orange juice, then stir to combine. Spoon the plum mixture over the pastry case and sprinkle over the remaining crumble mixture.
4. Put the tin on a baking tray and bake for 40-45 minutes or until golden and bubbling. Set aside to cool for 30 minutes in the tin, then remove from the tin and sieve over the icing sugar. Cut the tart into 8 and serve each slice with 1 tablespoon fat-free natural yogurt.
Any leftover tart will keep in the fridge for up to 3 days.