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The Silo Hotel Dining

Tel: +27 (0) 21 670 0511
16 May2022

by Nicole Sorour

Bring The Royal Portfolio Dining Experience Home.

Inspired by the foundations upon which La Residence was built, our tasty Plum Tart is one of many dishes showcasing the fresh farm produce used daily by Executive Chef, Lennard Marais. Guests love to take a scenic stroll through the flourishing plum orchards before enjoying a slice of freshly baked Plum Tart in the Loggia overlooking the dazzling pond.

La Residence is set on a verdant and fertile 30-acre estate. The abundance of black figs, ripe pomegranates, juicy plums, colourful vegetable gardens and fragrant herbs leave Lennard spoilt for choice when preparing dishes for our guests.

Follow our plums from farm to fork in the video below. 

Ingredients for the pastry
375g plain flour (plus extra for dusting)
1 tbsp castor sugar
225g unsalted butter (cubes)
1 free-range egg
2 tbsp ice-cold water

For the frangipane
200g unsalted butter
200g castor sugar
2 free-range eggs
200g ground almonds

For the tart filling
5-6 ripe plums (each cut into eighths, stones removed)

To serve
icing sugar (for dusting)
whipped Chantilly cream


For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.

For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.

Preheat the oven to 180°C. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm tart ring or 6-8 individual tartlet rings 8cm in diameter. Trim away any excess. For a crisper base blind bake before adding the filling. Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.

Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender. Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream/or alternatively glaze.

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