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Make this simple but impressive plum tart, then check out our plum cake, fig tart and blackberry tart plus discover more autumnal plum recipes.

Ingredients

  • 500g shortcrust pastry
  • 100g ground almonds
  • 5 eggs
  • 142ml pot single cream
  • 100g butter, melted
  • 150g golden caster sugar
  • 6-15 depending on size plums, halved and stoned
  • 2 tbsp demerara sugar

Method

  • STEP 1

    Roll the pastry out to the thickness of a £1 coin and line a 23cm loose-bottomed tart tin. Chill for 30 minutes.

  • STEP 2

    Heat the oven to 180c/fan 160c/gas 4. Line the pastry with parchment, cover with beans and bake for 15 minutes, lift out the beans and parchment and bake for 5 minutes.

  • STEP 3

    Whisk the almonds, eggs, cream, butter and sugar until smooth and pour into the pastry case. Arrange the plums in the case cut-side down, pushing them into the custard mixture, they should fit fairly close together.
    Sprinkle the top with demerara sugar and bake for 25-30 minutes or until the filling is just set and the plums are cooked.

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