Limoncello plum tart

Limoncello plum tart

By Gino Di Campo
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(19 ratings)
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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, questions and tips

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neraks
7th Aug, 2016
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
16th Sep, 2015
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
Yabayee
3rd Sep, 2014
5.05
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
29th Aug, 2014
3.8
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
19th Feb, 2014
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
charlocolate
18th Aug, 2013
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
23rd Sep, 2012
5.05
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
13th Sep, 2011
5.05
Lovely ;)
watchstrap
13th Sep, 2011
5.05
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.
amyndaz
18th Aug, 2011
5.05
Yum!

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muldol2
26th Jan, 2017
Can you replace the almonds for a nut free version?
goodfoodteam's picture
goodfoodteam
31st Jan, 2017
Thank you for your question. We haven't tested a nut-free alternative with this recipe so can't give specific advice. We have a selection of nut-free recipes which may be of interest. http://www.bbcgoodfood.com/recipes/collection/nut-free
JanB73
17th Jun, 2014
Can this tart be frozen and then warmed when needed.
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