Plum & Limoncello Tart

Plum & Limoncello Tart
I actually made this Plum & Limoncello Tart a couple of weeks ago, but I just got back from a holiday and have finally got round to sharing it with you! Plums are in season right now and I find that baking them makes them even more juicy and delicious. This is a fairly simple tart recipe that will really delight your friends and family if it’s presented at the end of a meal.

Jump straight to the recipe!

For the pastry I stuck with a recipe for shortcrust pastry that always works for me. I rubbed butter into the flour, I then added in eggs and mixed until a dough formed. I wrapped it in cling film and chilled it in the fridge.

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 for 15 mins.

Then 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 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 by whisking together the zest and juice of lemons, double cream, ground almonds, melted butter, eggs and golden caster sugar. I whisked it well, then gently stirred in limoncello.

Then I placed the pastry with the plums in onto the oven shelf, then poured the custard in. I baked it for 25 minutes until the custard was set, but still had a slight wobble.

Once it was cooled fully, I dusted the Plum & Limoncello Tart 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. The Plum & Limoncello Tart 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.


Plum & Limoncello Tart

Ingredients

For the pastry

  • 350 g Plain flour
  • 170 g Butter
  • 2 Eggs large

For the filling

  • 5 Eggs large
  • 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

Instructions

  1. To make the pastry, rub the butter into the plain flour. Add the eggs and mix until a dough forms. Wrap it in cling film and chill in the fridge for 30 minutes

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  3. Roll the pastry out onto some cling film, then line a 28cm diameter loose bottomed tart tin with it
  4. Line the pastry with baking paper, then add baking beans and bake for 15 mins

  5. Remove the baking beans and baking paper, put the pastry back in the oven for another 10 minutes until fully cooked on the bottom
  6. Cut the plums into thin wedges and arrange them in the pastry base
  7. Make the custard by whisking together the zest and juice of the lemons, the double cream, the ground almonds, the melted butter, the eggs and the golden caster sugar. Whisk it well, then gently stir in the limoncello

  8. Place the pastry with the arranged plums in onto the oven shelf, then pour the custard in. Bake it for 25 minutes until the custard is set, but still has a slight wobble

  9. Once it is cooled fully, dust it with icing sugar

Recipe from BBC Good Food.

You can find more of my Pastry recipes by clicking here!

Plum Clafoutis

Plum Clafoutis

If you’ve not heard of a clafoutis before, it’s a French dessert made with fruit baked in a batter that is similar to a Yorkshire Pudding or a Dutch Baby. The batter puffs up in the oven and surrounds the fruit in a creamy sweet batter that is almost like a set custard. You can make a clafoutis using other fruits such as cherries, apricots, and blackberries. I chose to make a Plum Clafoutis because I love the apperance of their red skins and orange centres, especially after they’ve been baked!

Jump straight to the recipe!

To start, I greased a pie tin with butter, then sprinkled sugar all over the tin. Then I sliced up my plums and arranged them in the tin.

In a bowl I whisked the milk, eggs and vanilla extract together. Then I poured the mixture into the flour bit by bit, and whisked until a smooth batter formed. I poured the batter over the plums.

It baked for 30 minutes, until the clafoutis puffed up and browned.

Serve the Plum Clafoutis warm with ice cream or custard,  or at room temperature with cream. The plums were lovely and soft, and the clafoutis batter was custardy and sweet. This is a great seasonal dish, and a bit different than the typical crumble or pie.

Plum Clafoutis

Ingredients

  • 6 Plums de-stoned & cut into slices
  • 3 Eggs large
  • 175 ml Milk
  • 1 tsp Vanilla extract
  • 75 g Caster sugar plus extra for lining the tin
  • 35 g Plain flour
  • Butter or baking spread for greasing the tin

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4

  2. Grease a pin tin, or flan dish, with the butter and sprinkle caster sugar all over it

  3. Arrange the prepared plums in the tin in your desired pattern

  4. In a bowl whisk the eggs, caster sugar, milk and vanilla extract together

  5. In another bowl, measure out the flour. Slowly pour the egg mixture into the flour bit by bit, whisking with each addition, until a smooth batter is formed

  6. Pour the batter over the plums, start in the centre and the batter will naurally fill up the gaps between the fruit

  7. Bake for 30minutes or until puffed up, golden brown and with a slight wobble

  8. Serve warm with custard or ice cream. Or allow to cool to room temperature and serve with cream

  9. Leftovers can be kept in the fridge for 2 days, but it is best eaten on the same day as otherwise it can go soggy

You can find more of my Dessert recipes by clicking here!

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