8 Serves
240 Mins
In a large mixing bowl, combine the all-purpose flour and sugar. Use a pastry blender to cut in the cold butter until the mixture resembles coarse crumbs.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
85 µg / 400 µgCalcium
51 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
160 mg / 4,700 mgSodium
65 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
2 g / 28 gSugar
14 g / 50 gSaturated Fat
12 g / 20 gCholesterol
128 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Add one egg to the flour mixture and stir with a fork until just combined. Press the dough evenly into the bottom and sides of a 9-inch quiche pan.
Sprinkle the chopped mixed nuts over the base of the crust, then arrange the halved plums cut-side up on top of the nuts.
In a separate bowl, whisk together the remaining two eggs, sour cream, and sugar until smooth. Pour this custard filling evenly over the plums.
Bake the tart in a preheated oven at 175°C for 75 minutes. Increase the oven temperature to 190°C and bake for an additional 10 minutes to brown the top.
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