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Roger’s Plum tart

This fantastic plum cake I publish with special thanks to Roger Van Damme, who gave me his permission to publish his original recipe. They idea to use plum compote as pie filling is really brilliant!

Preparation time 90 minutes .. Baking 20 minutes

INGREDIENTS .. 6 pers/ 2 tarts with ø10 inch

  • 300 g dried pitted plums
  • 100 g dried figs
  • 20 g dark raisins
  • 300 ml of dessert wine
  • 200 ml of apple cider
  • 100 ml of amaretto liqueur
  • 250 g soft brown sugar
  • 1 vanilla bean
  • 1 tsp cinnamon
  • 1 coffee spoon of ginger
  • 2 small Jonagold apples, in pieces
  • 100 g apricot jam
  • 100 g water


Put all ingredients in a large saucepan. Bring to the boil, turn down the heat and let simmer on cooking. Remove the vanilla pod and mix the finely compote.

Prepare the dough and let it cool for 35 minutes. Dust the work surface with flour then, roll out the dough and line the pie dish with this. Remove the excess dough and roll it back into a ball.

Preheat the oven to 175 ° C. Fill the pie with the compote. Roll the dough ball back out, cut up into slices and arrange on the cake. Place the plum cake in the oven and bake 20 minutes.

Bring the apricot jam with the water to the boil. Meanwhile beat the cream with the sugar.

Remove the cake from the oven and brush them with a layer of jam being cooked. Remove the bakring, sprinkle with powdered sugar or as desired and serve with whipped cream.

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