Roodeberg’s plum pie with a peppered punch

If you’re looking for a unique and delicious dessert to impress your guests, look no further than this recipe for plum pie with black pepper. This recipe, compliments of Roodeberg, combines the sweetness of ripe plums with a hint of spiciness from black pepper, all nestled in a buttery, flaky pastry crust.

This recipe serves four and can be made in individual ramekins or a large tart tin.

Ingredients

Pastry

• 230g butter
• ½ cup boiling water
• 2 cups self-raising flour
• 1 teaspoon sugar

Filling

• 4 plums
• 1 teaspoon black pepper
• 4 tablespoons sugar

Method

Pre-heat the oven to 180°C.

Pastry

1. Put all the pastry ingredients into a food processor and blitz until a ball is formed. Wrap the ball of pastry in cling wrap and let it rest in the freezer for 20 min. Roll the pastry out on a surface that has been dusted with flour.
2. Line 4 individual ramekins out or one large tart tin with the pastry.

Filling

1. Cut the plums into wedges and cover the pastry with the fresh plums. Sprinkle one tablespoon of sugar and lightly pepper each tart.
2. Bake for 25 minutes.