Limoncello plum tart

Delicious! I made my own sweet pastry (using a Gordon Ramsay recipe from his desserts cookbook). Like other users I reduced the sugar a little. I also added a bit more ground almonds, and a fair few more plums. I scattered flakes almonds over the top for the last 5 minutes. Might try it again with raspberries!

Made this today. I'll never use the ready made short crust again, couldn't believe how much it shrunk. Instead I'll make my pastry that I use for my mince pie recipe with lemon zest instead of orange & hopefully that will work better. Also, there is way too much custard!! I could have filled another one 2/3rd size of the original. I tried to make small pastry cases but failed miserably so My husband is going to cook the custard, & pour over the plum crumble that we also made. Quick update: Having never had to "blind bake" anything before I decided to give my case an extra 5 mins, then to colour the topping to what I considered to be baked I left the pie in the over for nearly 50 mins!! Result was not an overbaked pie as you may think, unbelievably the bloody pastry on the bottom was still raw!! Definitely never using shop bought shortcrust again! The filling however was divine, just the right amount of sweet & sharp. Next time it will be perfect!

The amount of mixture for this tart needs halving - I had to put rest in a dish and bake like a custard and i think a few more plums are needed. I had some Limoncello left from a visit to Riva del Garda so used it up, not sure what difference it makes to the taste. I'll try it again without to compare. it is quite nice.

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!

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!

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.

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.

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,

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!!

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!