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Recipe by olive magazine

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1. Roll the pastry out to the thickness of a £1 coin and line a 23cm loose-bottomed tart tin. Chill for 30 minutes.
2. Heat the oven to 180C/fan 160C/gas 4. Line the pastry with parchment, cover with beans and bake for 15 minutes, lift out the beans and parchment and bake for 5 minutes.
3. Whisk the almonds, eggs, cream, butter and sugar until smooth and pour into the pastry case. Arrange the plums in the case cut-side down, pushing them into the custard mixture, they should fit fairly close together. Sprinkle the top with demerara sugar and bake for 25-30 minutes or until the filling is just set and the plums are cooked.

Per serving

651 kcalories, protein 11.9g, carbohydrate 59.1g, fat 42.5 g, saturated fat 17.1g, fibre 3g, salt 0.98 g

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• gbgbella

  03 September 2009

  gbgbella rated and commented on this recipe

  

  easy to make, very rich only needed thin slices, just as well when it is so high in calories

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• Teresah

  10 September 2009

  Teresah rated and commented on this recipe

  

  This had too strong a taste of almonds for us, totally took the taste of the plums. If I made it again, I would only put half as many in

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Ingredients

• 500g shortcrust pastry
• 100g ground almonds
• 5 eggs
• 142ml pot single cream
• 100g butter , melted
• 150g golden caster sugar
• 6-15 plums , depending on size, halved and stoned
• 2 tbsp demerara sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Ready in 1 hour

Ingredients

• 500g shortcrust pastry
• 100g ground almonds
• 5 eggs
• 142ml pot single cream
• 100g butter , melted
• 150g golden caster sugar
• 6-15 plums , depending on size, halved and stoned
• 2 tbsp demerara sugar

Per serving

651 kcalories, protein 11.9g, carbohydrate 59.1g, fat 42.5 g, saturated fat 17.1g, fibre 3g, salt 0.98 g

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