Plum & almond pastry

Plum & almond pastry

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(6 ratings)

Prep: 10 mins Cook: 20 mins


Serves 6
This open fruit tart looks and tastes fantastic for very little effort - frangipane flavours complement sugar plums

Nutrition and extra info

Nutrition: per serving

  • kcal408
  • fat23g
  • saturates8g
  • carbs43g
  • sugars23g
  • fibre3g
  • protein7g
  • salt0.5g
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  • 320g all-butter puff pastry sheet
  • 4 tbsp ground almond
  • 800g plum, halved and stoned



    The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…

  • 25g flaked almond
  • 3 tbsp caster sugar, plus extra to serve


  1. Heat oven to 220C/200C fan/gas 7. Line a very large rectangular baking sheet with baking parchment. Unravel the roll of pastry and carefully lift on top. Sprinkle over the ground almonds and scatter the plums to make an even layer. Sprinkle with the flaked almonds, then the sugar.

  2. Bake for 18-20 mins until the pastry is golden and the plums are tender. Allow to stand for 10 mins to cool a little, then sprinkle with a little more sugar and serve.

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Comments (6)

Adelaide36's picture

I make something similar with apples but mix an egg and some butter through the ground almonds before adding the fruit on top. Instead of sugar at the end I drizzle some warmed jam once it comes out of the oven. Many flavours seems to work with apples.

debbieknight123's picture

This is a very quick simple recipe. To lessen the chance of a soggy bottom, I let the pastry sit unrolled on a unheated baking tray (on parchment) for about 10 mins. Made sure the oven was nice and hot and put the completed tart onto the middle shelf. I also cooked it 8 mins longer but watched it like a hawk as it would soon burn. I also used a sharp knife to score a 2cm edge all around the pastry, this causes the pastry to rise in a lovely rectangle shape around the plums. I then sprinkled with more sugar as it came out of the oven and drizzled with honey. Lovely dessert if you need something quick and not too fussy. I couldn't taste the ground almonds, but the flaked almonds add a lovely texture to the soft cooked plums.

rpchambe's picture

I was disappointed. Mind you, I did use my own pastry but that's usually OK. I felt the ground almonds should have been mixed with something to make them moist. They just sat there, crumbly, and the plums just sat on top. I'd be interested to know how Charlottecorday got hers to be deliciously soggy.

charlottecorday's picture

Deliciously soggy :)

lizleicester's picture

Ridiculously easy way to make a delicious pudding. Will try the apricot suggestion next time, and fancy apple and blackberry at this time of year...

recipejunkie's picture

Tried it with apricots and it was even better.

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