There is something about plums that feels a little underrated. They are sweet, tart, juicy, and when baked, they soften into the most beautiful jammy layer. Pair that with the rich nuttiness of pistachios and a buttery bar base, and suddenly you have a bake that feels both rustic and a little bit special.
These Plum and Pistachio Bars from Baking and the Meaning of Life by Helen Goh are the kind of treat that works for almost anything. They are lovely with a cup of tea in the afternoon, elegant enough to serve for brunch, and easy enough to make when you want a dessert that looks impressive without being overly complicated. The combination of tender fruit, crunchy pistachios, and a soft, buttery crumb makes every bite feel balanced and full of texture.
Whether you are baking them in late summer when plums are at their best or simply looking for a new fruity slice to add to your favourites, these bars are a beautiful way to make the most of seasonal produce.
Plum and Pistachio Bars Recipe by Helen Goh
A traditional Bakewell tart consists of a pastry shell filled with jam and almond cream filling, finished with a layer of icing and a cherry on top. My version here replaces the jam layer with fresh plums for brightness and acidity. A little raising agent in the rich nutty filling lightens the crumb, while the layer of white icing has been replaced by a light dusting of icing sugar. Cut into bars, this is a hand-held, portable cake to take with you on a long drive, to a picnic or to pack into a lunchbox, but it’s equally good plated for dessert and served with cream.
Ingredients
Pastry 300 g plain flour, plus extra for dusting 90 g icing sugar ¼ teaspoon fine sea salt 200 g unsalted butter, cold, cut into cubes 1 large egg yolk 20 ml water, ice-cold
Plum and pistachio filling 80 g self-raising flour ½ teaspoon baking powder ¼ teaspoon fine sea salt 150 g unsalted butter, softened 150 g caster sugar zest of 1 lemon 3 eggs 40 g ground almonds 40 g ground pistachios ¼ teaspoon almond extract (optional) 6 small red plums, de-stoned, each cut into 6 wedges/slices
To finish icing sugar, for dusting
1 To make the pastry, combine the flour, icing sugar and salt in a food processor. Process for a few seconds, then add the butter and pulse a few times until the mixture is the consistency of crumbs. Lightly whisk together the egg yolk and water, then add this to the mix, pulsing just to combine. 2 Tip the dough out onto a lightly floured work surface – it will be quite soft and slightly sticky. Dust your hands lightly with flour, pat the dough to form a ball, then divide it in two. Wrap each half loosely in plastic wrap and press gently to form 2 flattish discs. You will only be using one disc for this recipe – refrigerate for at least 1 hour (and up to 3 days) before using. Freeze the other for another time. 3 Meanwhile, line the base and sides of a 20 cm square cake tin, ideally with a removable base, with baking paper. If your tin doesn’t have a removable base, extend the baking paper 5 cm over the side of the tin; this will help with removing the cake later. 4 Remove the pastry from the fridge. If it has been in the fridge for longer than 1 hour, allow it to rest at room temperature for a few minutes. Tap the pastry with a rolling pin to soften it slightly before rolling it out to 4 mm thick. Place the cake tin on the pastry to use as a guide to cut out a 20 cm square. Using your rolling pin to help lift the square, gently lower it into the base of the tin and prick it all over with a fork. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 180˚C fan-forced. 5 Bake the pastry for 15–17 minutes or until golden brown. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 160˚C fan-forced. 6 To make the pistachio filling, sift the flour, baking powder and salt into a medium bowl. Place the butter, caster sugar and lemon zest in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until just combined – not until light and fluffy. Add the eggs, one at a time, and beat for a minute between each addition. Once the eggs are all incorporated, reduce the speed to low and add the sifted dry ingredients, followed by the ground almonds, pistachios and almond extract (if using). Mix until just combined, then scrape into the pastry shell and smooth out into an even layer using an offset spatula or spoon. Place the plums in a single layer on top of the batter – they will eventually sink, but need to be exposed to the heat of the oven in the first instance. 7 Bake for about 45 minutes or until golden brown and firm – tap the centre of the cake with your 3 middle fingers to check. When cooked, transfer to a wire rack and cool completely. Using the baking paper, lift the cake out of the tin. Dust liberally with icing sugar and slice into 8 even bars.
Variations
One of the best things about these Plum and Pistachio Bars is how easy they are to adapt. Once you have the base idea, you can tweak the fruit, nuts, and flavourings depending on the season or whatever you already have in the kitchen.
Swap the fruit
Plums are the star here, but this recipe also works beautifully with other stone fruit. Try sliced apricots, nectarines, peaches, or even cherries for a slightly different finish. In cooler months, thinly sliced pears or apples can also be lovely, especially with a little cinnamon added to the mix.
Try different nuts
Pistachios bring a rich, slightly sweet nuttiness and beautiful colour, but they are not the only option. Almonds are probably the easiest swap and pair especially well with plums. Hazelnuts or walnuts can also work if you want a deeper, more rustic flavour.
Add warming spices
If you want the bars to feel a little cozier, add a pinch of cinnamon or ground cardamom to the batter or fruit layer. Both work especially well with plums and give the bars a slightly more aromatic finish.
Brighten it with citrus
A little lemon or orange zest can completely lift the flavour of the bars. Lemon keeps things fresh and sharp, while orange gives them a softer, sweeter warmth. Either one works well with both the fruit and the pistachios.
Make them extra crunchy
For a little more texture, scatter extra chopped pistachios over the top before baking or add a light sprinkle of demerara sugar for a delicate crisp finish.
Turn them into more of a dessert
These bars are lovely as they are, but you can make them feel a little more indulgent by serving them warm with mascarpone, whipped cream, or a scoop of vanilla ice cream. A light drizzle of lemon glaze or a dusting of icing sugar also works beautifully if you are serving them for guests.
Change the flavour profile
For something a little different, add a drop of almond extract to enhance the nuttiness, or a tiny splash of rosewater for a more delicate, floral finish. Just keep it subtle so the plum still shines.
Frequently Asked Questions
What do Plum & Pistachio Bars taste like?
They have a buttery, soft base with bursts of sweet-tart plum throughout, finished with the delicate crunch and nutty flavour of pistachios. The result is fruity, rich, and slightly elegant without being too heavy.
Can I use any type of plum?
Yes, most varieties of plums will work well. Red or black plums are especially good because they hold their flavour beautifully when baked. Just make sure they are ripe but still firm, so they do not turn too watery in the oven.
Can I use another nut instead of pistachios?
Yes. If you do not have pistachios, almonds, walnuts, or hazelnuts can also work nicely. Pistachios do give these bars their distinctive flavour and colour, but other nuts will still add texture and richness.
Do I need to peel the plums?
No, you can leave the skin on. Plum skins soften as they bake and also add lovely colour to the finished bars.
Can I make these bars ahead of time?
Yes, these bars are great for making ahead. Once cooled, store them in an airtight container and they should keep well for a couple of days. They can even taste better the next day once the flavours have settled.
Should Plum & Pistachio Bars be stored in the fridge?
If the weather is warm, storing them in the fridge is a good idea because of the fruit. In cooler conditions, they can sit in an airtight container at room temperature for a short time. For the best texture, let them come back to room temperature before serving.
Can I freeze them?
Yes. Once fully cooled, slice them into bars and freeze them in a sealed container with baking paper between the layers. Defrost at room temperature before serving.
Are they more like a slice or a dessert bar?
They sit somewhere in between. They have the ease and portability of a slice, but the fruit and pistachio combination gives them a slightly more dessert-like feel.
Can I serve them warm?
Yes, they are delicious slightly warm, especially with a spoonful of cream, mascarpone, or even vanilla ice cream if you want to turn them into more of a dessert.
What occasions are these bars good for?
They are perfect for afternoon tea, brunch spreads, casual entertaining, picnic platters, or as a not-too-sweet dessert when you want something a little different.
There is something about plums that feels a little underrated. They are sweet, tart, juicy, and when baked, they soften into the most beautiful jammy layer. Pair that with the rich nuttiness of pistachios and a buttery bar base, and suddenly you have a bake that feels both rustic and a little bit special.
These Plum and Pistachio Bars from Baking and the Meaning of Life by Helen Goh are the kind of treat that works for almost anything. They are lovely with a cup of tea in the afternoon, elegant enough to serve for brunch, and easy enough to make when you want a dessert that looks impressive without being overly complicated. The combination of tender fruit, crunchy pistachios, and a soft, buttery crumb makes every bite feel balanced and full of texture.
Whether you are baking them in late summer when plums are at their best or simply looking for a new fruity slice to add to your favourites, these bars are a beautiful way to make the most of seasonal produce.
Plum and Pistachio Bars Recipe by Helen Goh
A traditional Bakewell tart consists of a pastry shell filled with jam and almond cream filling, finished with a layer of icing and a cherry on top. My version here replaces the jam layer with fresh plums for brightness and acidity. A little raising agent in the rich nutty filling lightens the crumb, while the layer of white icing has been replaced by a light dusting of icing sugar. Cut into bars, this is a hand-held, portable cake to take with you on a long drive, to a picnic or to pack into a lunchbox, but it’s equally good plated for dessert and served with cream.
Ingredients
Pastry
300 g plain flour, plus extra for dusting
90 g icing sugar
¼ teaspoon fine sea salt
200 g unsalted butter, cold, cut into cubes
1 large egg yolk
20 ml water, ice-cold
Plum and pistachio filling
80 g self-raising flour
½ teaspoon baking powder
¼ teaspoon fine sea salt
150 g unsalted butter, softened
150 g caster sugar
zest of 1 lemon
3 eggs
40 g ground almonds
40 g ground pistachios
¼ teaspoon almond extract (optional)
6 small red plums, de-stoned, each cut into 6 wedges/slices
To finish
icing sugar, for dusting
1 To make the pastry, combine the flour, icing sugar and salt in a food processor. Process for a few seconds, then add the butter and pulse a few times until the mixture is the consistency of crumbs. Lightly whisk together the egg yolk and water, then add this to the mix, pulsing just to combine.
2 Tip the dough out onto a lightly floured work surface – it will be quite soft and slightly sticky. Dust your hands lightly with flour, pat the dough to form a ball, then divide it in two. Wrap each half loosely in plastic wrap and press gently to form 2 flattish discs. You will only be using one disc for this recipe – refrigerate for at least 1 hour (and up to 3 days) before using. Freeze the other for another time.
3 Meanwhile, line the base and sides of a 20 cm square cake tin, ideally with a removable base, with baking paper. If your tin doesn’t have a removable base, extend the baking paper 5 cm over the side of the tin; this will help with removing the cake later.
4 Remove the pastry from the fridge. If it has been in the fridge for longer than 1 hour, allow it to rest at room temperature for a few minutes. Tap the pastry with a rolling pin to soften it slightly before rolling it out to 4 mm thick. Place the cake tin on the pastry to use as a guide to cut out a 20 cm square. Using your rolling pin to help lift the square, gently lower it into the base of the tin and prick it all over with a fork. Refrigerate for 30 minutes. Meanwhile, preheat the oven to 180˚C fan-forced.
5 Bake the pastry for 15–17 minutes or until golden brown. Remove from the oven and set aside to cool slightly. Reduce the oven temperature to 160˚C fan-forced.
6 To make the pistachio filling, sift the flour, baking powder and salt into a medium bowl. Place the butter, caster sugar and lemon zest in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until just combined – not until light and fluffy. Add the eggs, one at a time, and beat for a minute between each addition. Once the eggs are all incorporated, reduce the speed to low and add the sifted dry ingredients, followed by the ground almonds, pistachios and almond extract (if using). Mix until just combined, then scrape into the pastry shell and smooth out into an even layer using an offset spatula or spoon. Place the plums in a single layer on top of the batter – they will eventually sink, but need to be exposed to the heat of the oven in the first instance.
7 Bake for about 45 minutes or until golden brown and firm – tap the centre of the cake with your 3 middle fingers to check. When cooked, transfer to a wire rack and cool completely. Using the baking paper, lift the cake out of the tin. Dust liberally with icing sugar and slice into 8 even bars.
Variations
One of the best things about these Plum and Pistachio Bars is how easy they are to adapt. Once you have the base idea, you can tweak the fruit, nuts, and flavourings depending on the season or whatever you already have in the kitchen.
Swap the fruit
Plums are the star here, but this recipe also works beautifully with other stone fruit. Try sliced apricots, nectarines, peaches, or even cherries for a slightly different finish. In cooler months, thinly sliced pears or apples can also be lovely, especially with a little cinnamon added to the mix.
Try different nuts
Pistachios bring a rich, slightly sweet nuttiness and beautiful colour, but they are not the only option. Almonds are probably the easiest swap and pair especially well with plums. Hazelnuts or walnuts can also work if you want a deeper, more rustic flavour.
Add warming spices
If you want the bars to feel a little cozier, add a pinch of cinnamon or ground cardamom to the batter or fruit layer. Both work especially well with plums and give the bars a slightly more aromatic finish.
Brighten it with citrus
A little lemon or orange zest can completely lift the flavour of the bars. Lemon keeps things fresh and sharp, while orange gives them a softer, sweeter warmth. Either one works well with both the fruit and the pistachios.
Make them extra crunchy
For a little more texture, scatter extra chopped pistachios over the top before baking or add a light sprinkle of demerara sugar for a delicate crisp finish.
Turn them into more of a dessert
These bars are lovely as they are, but you can make them feel a little more indulgent by serving them warm with mascarpone, whipped cream, or a scoop of vanilla ice cream. A light drizzle of lemon glaze or a dusting of icing sugar also works beautifully if you are serving them for guests.
Change the flavour profile
For something a little different, add a drop of almond extract to enhance the nuttiness, or a tiny splash of rosewater for a more delicate, floral finish. Just keep it subtle so the plum still shines.
Frequently Asked Questions
What do Plum & Pistachio Bars taste like?
They have a buttery, soft base with bursts of sweet-tart plum throughout, finished with the delicate crunch and nutty flavour of pistachios. The result is fruity, rich, and slightly elegant without being too heavy.
Can I use any type of plum?
Yes, most varieties of plums will work well. Red or black plums are especially good because they hold their flavour beautifully when baked. Just make sure they are ripe but still firm, so they do not turn too watery in the oven.
Can I use another nut instead of pistachios?
Yes. If you do not have pistachios, almonds, walnuts, or hazelnuts can also work nicely. Pistachios do give these bars their distinctive flavour and colour, but other nuts will still add texture and richness.
Do I need to peel the plums?
No, you can leave the skin on. Plum skins soften as they bake and also add lovely colour to the finished bars.
Can I make these bars ahead of time?
Yes, these bars are great for making ahead. Once cooled, store them in an airtight container and they should keep well for a couple of days. They can even taste better the next day once the flavours have settled.
Should Plum & Pistachio Bars be stored in the fridge?
If the weather is warm, storing them in the fridge is a good idea because of the fruit. In cooler conditions, they can sit in an airtight container at room temperature for a short time. For the best texture, let them come back to room temperature before serving.
Can I freeze them?
Yes. Once fully cooled, slice them into bars and freeze them in a sealed container with baking paper between the layers. Defrost at room temperature before serving.
Are they more like a slice or a dessert bar?
They sit somewhere in between. They have the ease and portability of a slice, but the fruit and pistachio combination gives them a slightly more dessert-like feel.
Can I serve them warm?
Yes, they are delicious slightly warm, especially with a spoonful of cream, mascarpone, or even vanilla ice cream if you want to turn them into more of a dessert.
What occasions are these bars good for?
They are perfect for afternoon tea, brunch spreads, casual entertaining, picnic platters, or as a not-too-sweet dessert when you want something a little different.
If you love plums, try this delicious Plum and Almond Cake recipe.
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