Plum Visitandines

Au Revouir Summer!

The last of the stone fruit..

Photos by Daniel Nadel <3

Make 5- 6 4” cakes



  • 100 g butter
  • 1 cup (115g) icing sugar
  • 1/3 cup (40 g) flour
  •  1/2 cup hazelnuts nuts, toasted
  • Pinch of salt
  • 4 egg whites
  • 1 tsp vanilla
  • 4-5 ripe plums or other stone fruits (I used a medley of plums – yellow, purple and red)
  • sugar for sprinkling


  1. Grease and flour 6 4” tart or cake pans. Preheat oven to 180ºC
  2. Melt butter in a saucepan until the milk solids turn brown. Strain through a sieve.  You might notice the butter wont change colours for a while, then all of a sudden it will turn brown so keep your eyes on it.
  3. In a food processor, grind icing sugar, flour, nuts, and salt until fine. Add egg whites and vanilla and pulse just until combined. Add browned butter and pulse until combined.
  4. Divide batter among the tart tins. Slice the fruit very thinly into rounds, then slice each round in half so you have half circles. Tuck the slices into the batter in a rose pattern – To do this, layer each slice starting from the outside in, with each piece overlapping my almost half. For the centre piece, make sure you pick a thin slice, roll it up and insert it into the middle of the tart.
  5.  Sprinkle each with a little sugar.
  6. Bake for about 25-30 minutes, or until golden brown.
  7. Allow to cool for 5 minutes before carefully removing them from their tins


The Friday Baker. xx

  • Posted

    20 September, 2013
  • Serves

  • Preparation

    20 minutes
  • Cooking

    30 minutes

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