Elmarie Berry’s Plum Pie with Black Pepper

Roodeberg inspires a lifetime of stories in every bottle.

Be part of this impressive legacy spanning over 70 years by creating your own Roodeberg story with foodie Elmarie Berry’s delicious Plum and Black Pepper Pie recipe.

Serves 4

Ingredients
Pastry:
230g of butter
½ cup of boiling water
2 cups of self-raising flour
1 teaspoon of sugar

Filling:
4 plums
1 teaspoon of freshly ground black pepper
4 tablespoons of sugar

Method
Pre-heat the oven to 180°C.

Pastry:
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.

Line 4 individual ramekins or one large tart tin with the pastry.

Filling:
Cut the plums into wedges and cover the pastry with the fresh plums. Sprinkle one tablespoon of sugar and lightly pepper each tart.

Bake for 25 minutes.

Read more about Roodeberg Classic Red Blend

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Issued by: GC COMMUNICATIONS

Pictures: SUPPLIED