A great autumnal tart, with the sharpness of plum, the zing of lemon and slight heat of Chilli.



  • 25g unsalted butter
  • 25g golden caster sugar
  • 600g firm plums, halved and stoned
  • packet puff pastry
  • 1 tablespoon Galloway Chilli Lemon Citrus (hot heat/three chillies)


Preheat the oven to 200C (180C fan).

  • Melt the butter in a large frying pan (or tart tatain tin) over a medium heat on the hob.
  • Mix in the sugar, Galloway Chilli Lemon Citrus, and one teaspoon of water.
  • Continue to cook for a few minutes until the mixture starts to brown -- stir all the time!
  • Remove from the hob and place the plums, cut side down, into the pan.
  • Roll out the pastry and trim to the size of the pan, plus a few centimetres.  Place the pastry on top of the mixture and tuck it down the sides of the pan/tin.
  • Place in the oven for 30-40 minutes until the pastry is golden.  Remove from the oven and allow to cool for 15 minutes.  
  • Place a large plate over the tart and quickly flip the pan -- be careful as some juice may run out.
  • Serve with cream or ice cream, or alone.
Galloway Chilli Lemon Citrus and Plum Tart Tatain

Galloway Chilli Lemon Citrus and Plum Tart Tatain


The sugar mixture may look a little lumpy while mixing in the pan as it browns.  This is fine and will recover in the oven.

You can make the tart in advance -- After placing the pastry on the tart cover the pan/tin with cling film and store in the fridge for no more than 24 hours.

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