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Sunday Spoil: Plum and black pepper pie

Roodeberg’s Classic Red Blend melds beautifully with luscious baked plums, and with it being the plum season, we thought it a good idea to share foodie Elmarie Berry’s quick and easy pie recipe.

Serves 4

You’ll need: For the pastry – 230g of butter; ½ cup of boiling water; 2 cups of self-rising flour; 1 teaspoon of sugar.

For the filling – 4 plums; 1 teaspoon of freshly ground black pepper; 4 tablespoons of sugar.

How to: 

Preheat the oven to 180°C.

Pastry:

Put all the pastry ingredients into a food processor and blitz until a ball is formed. Wrap the ball of pastry in cling wrap and let it rest in the freezer for 20 min. Roll the pastry out on a surface that has been dusted with flour. 

Line 4 individual ramekins or one large tart tin with the pastry.

Filling:

Cut the plums into wedges and cover the pastry with fresh plums. Sprinkle one tablespoon of sugar and lightly pepper each tart.

Bake for 25 minutes.

Serve with a glass or two Roodeberg’s Classic Red Blend of course!

* Recipe & image by roodeberg.com.

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