- 500g ready-made shortcrust pastry
- zest and juice of 2 unwaxed lemons
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
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 100g butter, melted
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
The juiciest fruit in the stone fruit family, plums come in many different varieties, some sweet…
- 200g golden caster sugar
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.
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.
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.
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.