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Plum and almond tart

plum and almond tart

Ingredients 12
Servings 10
Time 15 mins


  • For the almond cream:
  • 125
    butter - softened
  • 125
    castor sugar
  • 2
  • 150
    ground almonds
  • 45
    cake flour
  • 2
    drops of almond essence
  • Topping:
  • 6-8
    ripe plums - stones removed and sliced
  • 100
  • 30
  • 1
    quantity basic shortcrust pastry


1 hour

For the basic shortcrust pastry recipe, click here.

Roll the pastry out to 3-4mm thick and use to line a 24cm diameter tart tin (preferably a loose-bottomed tin). 

Carefully fit the pastry into the tart tin, pressing well into the edges. 

Roll your rolling pin across the top of the tin to smoothly remove any excess pastry on the edges.

Place in the fridge for 30 mins to rest (this prevents the pastry from shrinking).

To make the almond cream, beat together butter and sugar until light and fluffy.

Beat in the eggs and almond essence, mixing well.

Lastly mix in the almonds and flour and beat until well combined.

Spoon over the (unbaked) pastry and spread evenly.

Arrange the plums* onto the almond cream in concentric circles, covering the entire surface.

Dot with butter and sprinkle with sugar.

Bake at 190°C on the lowest shelf for the first 15 mins, then transfer to the middle shelf and bake a further 45 mins. 

This bakes the pastry evenly and helps to avoid that dreaded “soggy bottom”.

Remove from the oven and cool slightly before removing from the tin.

Dust with icing sugar if desired and serve with whipped cream.

Reprinted with the permission of The Sweet Rebellion, for more recipes, click here.


Spicy fig and plum chutney

For the spicy fig and plum chutney, start by heating the oil and sauté the shallot until softened. Add the mustard seeds, coriander and grated ginger. Cook for a further 2 minutes. Add all the remaining ingredients. Bring the mixture up to the boil over a medium high heat, stirring all the while.


Read more on: tart  |  almond  |  nectarines  |  pastry  |  baking

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