Limoncello plum tart

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

Easy

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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Ingredients

  • 500g ready-made shortcrust pastry
  • zest and juice of 2 unwaxed lemons
    Lemon

    Lemon

    le-mon

    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
    Eggs

    Egg

    egg

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

  • 100g butter, melted
    Butter

    Butter

    butt-err

    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
    Plum

    Plum

    pl-um

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

  • 200g golden caster sugar

Method

  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 (27)

triciaserrell's picture

Guessed right - it is alcohol and quite strong. A fab liqueur famously made in Sorrento/Amalfi Coast, (Italy). Just bought a bottle in Lidl!! Dinner party on Saturday so will be making the plum tart with it and serving shots alongside having put the bottle in the freezer first - delish! The recipe doesn't say what to serve the tart with but I make my own ice cream and guess vanilla would be the best.

carolpwilson's picture
5

Oops - forgot to rate it!

carolpwilson's picture
5

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!

ellukoo's picture
4

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.

siaimaiava's picture
4

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.

glorious's picture
5

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

lottie's picture
5

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

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