Recipe Card

Plum and Blackberry Rustic Tart


  • 1 Jus-Rol™ All Butter Sweet Shortcrust Pastry Sheet
  • 1 egg white - beaten
  • 454g plums, halved,  stones removed and cut each half into 2-3 slices
  • 150g blackberries, washed and drained
  • 75g Demerara sugar

Equipment required

  • Baking Sheet
  • Pastry Brush


  1. Preheat oven to 200°C / 180°C for fan assisted/ Gas M. 6
  2. Unroll the pastry sheet and transfer onto baking sheet, lightly brush all over with beaten egg white. Scatter the plums and blackberries evenly over the pastry leaving a 2cm border.
  3. Bring up border of the pastry to form a wall, pinching it together to keep it standing up. Sprinkle half the sugar over the fruit and brush the sides of the pastry with the egg white.
  4. Bake for 20 minutes until pastry is golden and the fruit cooked, scatter remaining sugar over hot tart. Serve warm.