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Limoncello plum tart

Limoncello plum tart

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A star rating of 4.7 out of 5.35 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
    • Plus chilling & cooling time
  • Easy
  • Cuts into 12 slices

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

Nutrition: per serving
HighlightNutrientUnit
kcal924
fat57g
saturates25g
carbs83g
sugars38g
fibre4g
protein14g
low insalt0.86g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2004

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Overall rating

A star rating of 4.7 out of 5.35 ratings
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