I started by making some pastry. I have a recipe for shortcrust pastry that I stick to religiously as it always works. I started with 350g plain flour and 170g butter. I rubbed the butter into the flour, I then added in two eggs and mixed until a dough formed. I wrapped it in cling film and chilled it in the fridge for 1 hour.
After the pastry had been chilled I rolled it out onto some cling film, this makes it so much easier to lift and line the tin with.
I lined a 28cm diameter loose bottomed tart tin with the pastry and peeled off the cling film.
I lined the pastry with baking paper, then filled it with baking beans and baked on 180C/350F/Gas Mark 4 for 15 mins.
I removed the baking beans and baking paper and put the pastry back in the oven for another 10 minutes until the pastry was fully cooked on the bottom.
I cut up 8 plums into thin wedges (you will need 6 – 8 plums depending on size) and arranged them in the pastry base. They do shift during baking and when the custard is poured in, but I liked the effect of having them arranged.
I made the custard while the pastry was baking. I whisked together the zest and juice of 2 lemons, 4 tbsp double cream, 100g ground almonds, 100g melted butter, 5 eggs and 200g golden caster sugar. I whisked it well, then gently stirred in 8 tbsp limoncello.
I placed the pastry with the plums in onto the oven shelf, then poured the custard in. I baked it on 180C/350F/Gas Mark 4 for 25 minutes until the custard was set, but still had a slight wobble.
Once it was cooled fully, I dusted it with icing sugar. I was really pleased with how it turned out, and I love the effect of the plums on top and their vibrant colour.
The juicy plums were a perfect accompaniment to the nutty sweet custard. This went down a storm when I took it into work, it was a rather large tart and disappeared very quickly! It would be a perfect tart on a sunny day, or you could warm it up with some custard.
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Plum & Limoncello Tart
- 350 g Plain flour
- 170 g Butter
- 7 Eggs
- 6-8 Plums
- 2 Lemons
- 4 tbsp Double cream
- 100 g Ground almonds
- 100 g Butter melted
- 100 g Golden caster sugar
- 8 tbsp Limoncello
- Icing sugar to dust
To make the pastry, rub the butter into the plain flour. Add 2 of the eggs and mix until a dough forms. Wrap it in cling film and chill in the fridge for 1 hour
Roll the pastry out onto some cling film, then line a 28cm diameter loose bottomed tart tin with it
Line the pastry with baking paper, then add baking beans and bake on 180C/350F/Gas Mark 4 for 15 mins
Remove the baking beans and baking paper, put the pastry back in the oven for another 10 minutes until fully cooked on the bottom
Cut the plums into thin wedges and arrange them in the pastry base
Make the custard by whisking together the zest and juice of the lemons, the double cream, the ground almonds, the melted butter, 5 of the eggs and the golden caster sugar. Whisk it well, then gently stir in the limoncello
Place the pastry with the arranged plums in onto the oven shelf, then pour the custard in. Bake it on 180C/350F/Gas Mark 4 for 25 minutes until the custard is set, but still has a slight wobble
Once it is cooled fully, dust it with icing sugar