Limoncello plum tart

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• Lotties

  27 November 2007

  Lotties rated and commented on this recipe

  

  The limoncello really makes this special and it made some pretty ordinary plums taste great.

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• glorious

  09 February 2008

  glorious rated and commented on this recipe

  

  Have made this several times going to make it for desert for dinner party to night. It is really nice

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• siai

  06 August 2008

  siai rated and commented on this recipe

  

  I didn't have golden caster suger, just plain caster suger which I used. It turned out a little too sweet for my liking and it probably could have done with a few more minutes in the oven as it was a little runny. I actually had a bit of the custard mix left over and wonder whether it was because I used large lemons which could have also affected the consistency of the custard? I should fare better on the second attempt.

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• Elina

  20 November 2008

  Elina rated and commented on this recipe

  

  I made this for desert for my Italian dinner party and everybody loved it. It is sweet, tasty and easy to make. Perfect with strong Italian cafe.

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• Carol Wilson

  14 April 2009

  Carol Wilson commented on this recipe

  Made this for pudding on Easter Sunday. Very easy to do and very, very tatsty. Much appreciated by everyone! I only had a 9 inch flan tin and the custard seemed to take a long time to set presumably because it was deeper!

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• Carol Wilson

  15 April 2009

  Carol Wilson rated and commented on this recipe

  

  Oops - forgot to rate it!

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• louise

  15 August 2009

  louise commented on this recipe

  I'd like to know what the limoncello is please? Any hints? Alchool I'd guess. What happens if you use something else? Thanks

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• kegsy

  23 August 2009

  kegsy rated and commented on this recipe

  

  I made this without the limoncello (didn't have any and making for the kids to share) and it was amazing! Really easy to make and looks very impressive. Might replace the plum with raspberries next time...

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• foodfreak

  10 December 2009

  foodfreak rated this recipe

  

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• Amie

  23 February 2010

  Amie rated this recipe

  

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• YKL

  09 June 2010

  YKL rated and commented on this recipe

  

  delicious flavour, but I think I would try and be organised enough to make my own pastry next time!

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• aunty no no

  23 August 2010

  aunty no no commented on this recipe

  What a fantastic way to eat plums!I Had just been given a bottle of limoncello as a present from Italy. I think it is one of the best tarts I've tasted. Better have a dinner party to show off. Thanks Gino.

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• Treasa

  13 September 2010

  Treasa rated and commented on this recipe

  

  My sister made this yesterday and being a person who cant stand limoncello it was amazing! Really tasty, she did use alot more plums and it worked really well. Also the tin was smaller so had lots of mixture left over so will be making another this week! It was cooked for longer too as it had not yet set in the cooking time stated. Yum Yum

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• Soody

  01 October 2010

  Soody commented on this recipe

  Louise, limoncello is a vodka based liqueur which you can make yourself and there is a recipe for it on this website. I'm not sure what you could use instead I'm afraid but the recipe has about 4 ingredients so it might be worth having a try! Susan.

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• NickyKakanskas

  04 November 2010

  NickyKakanskas rated and commented on this recipe

  

  taste great and really simple to make, would be good to know whether this can be frozen since, as delicious as it is, 1 tart is too much for 2 people.

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• therealheidi

  01 January 2011

  therealheidi rated and commented on this recipe

  

  Just wonderful, needs a good 24 hours in the fridge for perfection and about 50g less sugar or you loose all the tartness of the lemon.

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• Sascha

  22 June 2011

  Sascha rated and commented on this recipe

  

  I served the filling without the pastry base, as a kind of clafouti. And found it more digestable and less calories!

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• EmSmith

  04 July 2011

  EmSmith rated and commented on this recipe

  

  Sublime! Was a little concerned at the amount of limoncello as I was adding it wasn't at all overpowering in the finished product and provided a real depth of flavour that lemon juice and zest alone wouldn't have delivered. I had rather a lot of the filling left over but managed to produce a mini-tart with the leftover pastry trimmings. Bonus!

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• AmynDaz

  18 August 2011

  AmynDaz rated and commented on this recipe

  

  Yum!

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• Lisa

  13 September 2011

  Lisa commented on this recipe

  This was a great success for a family lunch; not a crumb left. I also had some pastry and filling left because I used a smaller flan tin, but I made some smaller tarts with the leftovers. Will definitely be making this again.

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Ingredients

• 500g ready-made shortcrust pastry
• zest and juice of 2 unwaxed lemons
• 4 tbsp double cream
• 100g pack ground almonds
• 5 eggs
• 100g butter , melted
• 8 tbsp limoncello liqueur
• 6 plums , stoned and cut into wedges
• 200g golden caster sugar

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 35 - 45 mins

Cook 20 - 30 mins

Ingredients

• 500g ready-made shortcrust pastry
• zest and juice of 2 unwaxed lemons
• 4 tbsp double cream
• 100g pack ground almonds
• 5 eggs
• 100g butter , melted
• 8 tbsp limoncello liqueur
• 6 plums , stoned and cut into wedges
• 200g golden caster sugar

Per serving

924 kcalories, protein 14.0g, carbohydrate 83.0g, fat 57.0 g, saturated fat 25.0g, fibre 4.0g, sugar 38.0g, salt 0.86 g

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