Limoncello plum tart

Limoncello plum tart

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(28 ratings)

Prep: 35 mins - 45 mins Cook: 20 mins - 30 mins Plus chilling & cooling time


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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  • 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 a dairy product made from separating whole milk or cream into fat and…

  • 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


  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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30th Sep, 2018
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!
trumpetgirl's picture
16th Sep, 2018
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!
25th Aug, 2017
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.
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!
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
3rd Sep, 2014
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.
29th Aug, 2014
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.
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
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!!
23rd Sep, 2012
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!


trumpetgirl's picture
16th Sep, 2018
I would like to know if anyone has frozen this? How did it go? Too many plums, too many puddings, too many calories. ha ha.
26th Jan, 2017
Can you replace the almonds for a nut free version?
goodfoodteam's picture
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.
17th Jun, 2014
Can this tart be frozen and then warmed when needed.
26th Oct, 2018
I have this recipe in a Gino di campo cookbook -Fantastico- which I highly recommend. However in the cookbook it does state 5 medium eggs, 120g butter 10tbsps limoncello and only 300g of homemade pastry. It also says to leave it to cool in the oven.
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