Plum Slice

This was inspired by a gorgeous recipe in Heidi Swanson’s ‘Super Natural Everyday’ cookbook (highly recommend!).

Serves: 9

Utensils: We used a 22cm square tart tin, you could also use a brownie tin 30cm x 20cm.


  • **1 x 445g Spelt Shortcrust Pastry
  • Flour for dusting
  • 4 large egg whites
  • 140g shredded coconut
  • 70g unrefined caster sugar
  • 6-8 plums depending on size
  • ½ cup lightly roasted & chopped pistachio nuts

**Note: we no longer produce Gluten Free Pastry. However, if you’re wheat intolerant and can eat spelt, our Spelt Shortcrust Pastry is a great alternative.

Careme Pastry Spelt Shortcrust Pastry 445gm


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Step 1 - click here to display

Preheat the oven to 180c fan-forced (200c non-fan).

Line the base and sides of tart tin with baking paper (this makes it easier to remove the slice once cooked).

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Step 2 - click here to display

Lightly dust hands, pastry and workbench with flour. Cut the log of pastry in half, push each half down using the palm of your hand to form a rectangular shape then push this into one half of the tart tin, repeat with the other half of the pastry. Don’t worry if it’s uneven, but it should be quite thick (at least 5mm); join the two pieces together by pinching with your fingers.

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Step 3 - click here to display

Place tart tin on a baking tray and pop in the oven for 20 minutes, remove and set to one side while you prepare topping.

Step 4 - click here to display

Give the egg whites a quick whisk with a fork, then add the coconut and sugar, mix until well combined. Top the partially baked pastry with the coconut mixture. Cut plums into 6ths or 8ths depending on size, place these on top of the coconut pushing slightly into the coconut mix.

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Step 5 - click here to display

Reduce oven to 160c fan-forced (180 non-fan). Place tart tin back in the oven and bake for 20 to 25 minutes or until the macaroon filling is golden. Allow to cool before removing from tart tin and cut into little squares to serve.

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