Limoncello plum tart

Limoncello plum tart

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(17 ratings)

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Cooking time

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

Skill level

Easy

Servings

Cuts into 12 slices

A melt-in-the-mouth dessert that can be prepared ahead

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
924
protein
14g
carbs
83g
fat
57g
saturates
25g
fibre
4g
sugar
38g
salt
0.86g

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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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.

Recipe from Good Food magazine, November 2004

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Comments

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

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

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