Preheat the oven to 160 °C. Grease a low round cake tin (22cm) with butter.
Place the flour, amaranth flakes, margarine, sugar, egg yolk and a little salt in a bowl. Cut the margarine through the flour mixture with two knives, until the margarine is cut into small cubes. With cool hands, quickly work the dough into a firm ball. If the dough is too dry, add a tbsp of cold water. Put the dough in a plastic bag, and refrigerate for half an hour.
Halve the plums, remove the stones and cut into slices.
Line the cake tin with the dough. Place the plums onto the dough, overlapping slightly. Sprinkle the plums with the cinnamon and sugar.
Place the tin in the oven and bake the tart for 45 minutes, until golden brown.
- 140g flour
- 40g De Halm amaranth flakes
- 100g chilled vegetable margarine
- 65g cane sugar or castor sugar
- 1 egg yolk
- 8 to 10 plums
- 2 tsp cinnamon
- 1 tsp sugar