Limoncello plum tart

Prep: 35 mins - 45 mins Cook: 20 mins - 30 mins Plus chilling & cooling time


Cuts into 12 slices
A melt-in-the-mouth dessert that can be prepared ahead

Nutrition and extra info

Nutrition: per serving

  • kcal924
  • fat57g
  • saturates25g
  • carbs83g
  • sugars38g
  • fibre4g
  • protein14g
  • salt0.86g
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  • 500g ready-made shortcrust pastry
  • zest and juice of 2 unwaxed lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp double cream
  • 100g pack ground almonds
  • 5 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g butter, melted



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 tbsp limoncello liqueur
  • 6 plums, stoned and cut into wedges



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

  • 200g golden caster sugar


  1. Roll out the pastry and use to line a loose-bottomed tart tin, 25cm diameter and about 3.5-4cm deep. Chill for at least half an hour.

  2. Heat oven to 180C/fan 160C/gas 4. Line the pastry with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove beans and paper.

  3. Put the lemon zest and juice, cream, almonds, sugar, eggs and melted butter in a large bowl and whisk until smooth then stir in the limoncello.

  4. Put the plums in the pastry case then pour the custard mixture over. Bake for about 20-30 mins until the custard is just set. Allow to cool then dredge with icing sugar before serving.

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Comments, questions and tips

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Comments (27)

neraks's picture

I made this earlier in the week and risked freezing it for use on saturday. I did not use the alcohol. It was perfect, so don't be afraid to freeze it!

harrowing's picture

This was really delicious, but far too much liquid, so placed in ramekins, and then topped with strawberries & cream. My plums weren't very big this year so had to use loads to make it look anything. I made sweet pastry rather than plain shortcrust. Will certainly make again!

Yabayee's picture

Exquisite! The lemon and the plum was divine together. Sadly I didn't have any Limoncello (still tasted wonderful), but I intend to make some like one commenter suggested. I made my own sweet shortcrust pastry, and I found that the filling ratio for the tin was perfect with none left over.

smartyarty's picture

Gorgeous flavour - but there is double the quantity of ingredients and pastry needed to make just one tart - enough for 2 tarts so make sure you have 2 flan tins available! I've never used limoncello so wasn't sure what to expect, but wow - delicate lemony flavour without any harshness. I put in double the number of plums as there was plenty of space for them.

FlourCoveredGirl's picture

Really good flavours, and simple to make. I had 300g of left over pastry so made a 20cm tart and made up 80% of the mix (4 eggs etc) but with the same quantity of plums. There was still too much filling, so I cooked that in muffin cases (and was good as could then try it without the need to cut in to the tart). You could definitely add more plums,

charlocolate's picture

Really delicious, even made little tarts in a muffin tin with the left over pastry and filling and some tarts with no pastry with the final bit of left over filling. Will be making again for dinner parties, very tasty!!

grayster2's picture

Amazing recipe, made it three times now and it works fine with lemon juice instead of limoncello, and if you increase the amount of plums. Looks amazing with yellow plums mixed in too. Favourite easy dinner party dessert!

watchstrap's picture

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.

emsmith's picture

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!

sascha's picture

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

therealheidi's picture

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.

nkakanskas's picture

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.

susandjohnson's picture

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.

lucymolly99's picture

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

woodcon's picture

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.

yinkli's picture

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

monkeynun's picture

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...

louiselefevre's picture

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


Questions (1)

JanB73's picture

Can this tart be frozen and then warmed when needed.

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