Orange, Melon and Plum Tart

A delicious combination of fruit in crispy pastry.


  • 450 g bought shortcrust pastry
  • beaten egg, to glaze
  • caster sugar, to sprinkle
  • filling:
  • 450 g tin plums, drained
  • 225 g tin mandarin oranges, drained
  • 1 small melon (about 750g/1.5lb) skinned, seeded and cut into 2.5cm/1inch cubes
  • 2 tblsp caster sugar
  • 0.50 tsp ground ginger


  1. Put all the fruit on a 20cm/8inch pie plate, and sprinkle the sugar and ginger on top.
  2. Roll out the pastry on a lightly floured board and cut a circle 2.5cm/1 inch larger in diameter than the dish.
  3. Wet the edges of the dish and cover the whole with pastry, pressing on the edge with the back of a fork to seal it.
  4. Cut some of the trimmings into leaves, or whatever you like, to decorate the tart.
  5. Glaze with beaten egg and sprinkle with sugar.
  6. Bake in a preheated oven, 200C (400F, gas 6) for 30 minutes, when the pastry should be crisp and golden.


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