Plum tart

  • serves 8
  • A little effort

This tart is an easy treat for teatime and even pudding if there’s any left. Plums stay naturally juicy and sweet when cooked, and give a lovely tang against the almonds.



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


  • 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.

Nutritional Information

  • Kcals 651
  • Fat 42.5g
  • Saturates 17.1g
  • Carbs 59.1g
  • Fibre 3g
  • Protein 11.9g
  • Salt 0.98g