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…

  • 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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13th Sep, 2011
Lovely ;)
13th Sep, 2011
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.
18th Aug, 2011
4th Jul, 2011
Sublime! Was a little concerned at the amount of limoncello as I was adding it wasn't at all overpowering in the finished product and provided a real depth of flavour that lemon juice and zest alone wouldn't have delivered. I had rather a lot of the filling left over but managed to produce a mini-tart with the leftover pastry trimmings. Bonus!
sascha's picture
22nd Jun, 2011
I served the filling without the pastry base, as a kind of clafouti. And found it more digestable and less calories!
1st Jan, 2011
Just wonderful, needs a good 24 hours in the fridge for perfection and about 50g less sugar or you loose all the tartness of the lemon.
4th Nov, 2010
taste great and really simple to make, would be good to know whether this can be frozen since, as delicious as it is, 1 tart is too much for 2 people.
susandjohnson's picture
1st Oct, 2010
Louise, limoncello is a vodka based liqueur which you can make yourself and there is a recipe for it on this website. I'm not sure what you could use instead I'm afraid but the recipe has about 4 ingredients so it might be worth having a try! Susan.
13th Sep, 2010
My sister made this yesterday and being a person who cant stand limoncello it was amazing! Really tasty, she did use alot more plums and it worked really well. Also the tin was smaller so had lots of mixture left over so will be making another this week! It was cooked for longer too as it had not yet set in the cooking time stated. Yum Yum
woodcon's picture
23rd Aug, 2010
What a fantastic way to eat plums!I Had just been given a bottle of limoncello as a present from Italy. I think it is one of the best tarts I've tasted. Better have a dinner party to show off. Thanks Gino.


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