- Sweet
- Baked
- Entertaining
Plum, Blueberry & Walnut Tart
This Plum, Blueberry & Walnut Tart with Jane and Jimmy Barnes is a beautiful celebration of seasonal fruit and rustic home-style baking. Juicy plums and bursts of blueberries melt into a rich, jammy filling as they bake, their natural sweetness balanced by a hint of tartness. The walnuts add a lovely earthy crunch, giving the tart depth and texture that make every slice feel special.
Wrapped in a golden, buttery pastry, this dessert strikes that perfect balance between comforting and impressive—the kind of bake that looks stunning on the table yet feels wonderfully approachable. Served warm with a scoop of ice cream or enjoyed at room temperature with a cup of tea, it’s a treat that brings together simple ingredients in the most satisfying way.
A wholesome, fruit-forward tart that feels like a warm hug from the oven.
What You’ll Need
1/2 cup very finely chopped walnuts
8-12 mixed plums, halved or quartered, seeds removed
1 cup blueberries
icing sugar to dust
runny custard, cream and/ or ice-cream, to serve
Pastry
1 cup plain flour
Pinch of salt
50ml water mixed with a small squeeze of lemon juice
To make the pastry, take the butter out of the fridge and let it soften a little, then cut into 2cm cubes. Place the butter into a mixing bowl and add the flour, and pinch of salt. Use your fingertips to rub in, until evenly combined.
Add the water mixture a little at a time and mix with your fingers, bringing the floury flakes into a ball. You may not need all the water, or you may need a drop more.
Press the ball into a flat disc, wrap in plastic wrap and refrigerate for 30 minutes. Remove from the fridge and leave to soften for about 20 minutes. Meanwhile, preheat the oven to 180°C (160°C fan-forced).
Roll out the pastry on a lightly floured surface to fit a 23cm (base measurement) loose-bottom flan tin. Press into the tin and trim off any excess.
Sprinkle the pastry base evenly with the walnuts. Arrange the plums over the base, cut side up. Scatter the blueberries over and dust with icing sugar.
Bake for 20 minutes or until the pastry is golden. Serve warm or at room temperature, with runny custard, cream, and/or ice-cream.
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Norco Unsalted Butter
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