Wholemeal Plum Crumble Tart

200 g of wholemeal self-raising flour
100 g of cold unsalted butter, diced in to small pieces
100 g of light soft brown sugar plus 2 additional tablespoons
1 medium egg, slightly beaten
Zest of 1 unwaxed lemon, finely grated
1 pinch of salt
400 g of big, firm, sweet red plums, pitted and sliced lengthwise
2 tablespoons of lemon juice
2 tablespoons of corn starch

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