Hi dear reader!

I seem to be recovering from my summer slump, because I’m back experimenting in the kitchen which I take as a good sign. Whether you call it late summer or early autumn – the slightly lower temperatures, the new fruits of the season and the prospect of a uni routine and regular yoga classes are feeling wonderfully comfortable at the moment.

I am planning to share some photo diaries (because bringing my thougths to paper seems to be a difficult task lately, but I don’t want it to be standing in the way of posting the pictures I love) and a Lisbon guide in the near future, but for now here’s a recipe that should be made as soon as possible; when the plums are perfectly ripe and the first nuts falling from the trees and you find yourself one sunny afternoon in the mood for a autumnal treat.


I am not a sesoned recipe tester, so measurements are not always noted in grams 😉

for pastry:

100 gr wholegrain spelt flour

100 gr fine spelt flour

100 gr cold butter

splash of cold liquid (milk/water)

pinch of salt

for filling:

~20 small plums (Zwetschken)


juice of 1 lemon

handful wholegrain spelt flour

handful walnuts briefly cut up in the food processor

~50 gr butter

1 1/2 tbsp honey

I once learnt that short pastry is basically double amount flour as butter and I’ve used this simple formula so often since. Work together flour, salt, butter until it reaches a coarse, crumbly texture then bring it together with the liquid. Form a ball and let it rest in the fridge for at least 30 minutes. In the meantime, cut the plums in halves, lay them out on a plate and sprinkle the generously with sugar and lemon juice (and cinnamon if you like).

Preheat the oven to 180°C. Roll out/piece together the pasrty in a greased loose-bottomed tin (I used a round 24 cm/ 9 1/2 ”). Place the plum halves closely together, press them a little into the pastry. Let it bake for 30-40 minutes. While it’s in the oven, make your crumbs of the flour, walnut meal, butter and honey and put them in the fridge until you spread them on the tart after 20 minutes baking time. Let cool completely (if you can resist) before cutting it.



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