Step by step...
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.
Recommended equipment & ingredients*
|28cm tart tin||Mixing bowls||Cooling rack|
|Kitchen scales||Baking beans||Rolling pin|
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Plum & Limoncello Tart
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
- 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
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4
- 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 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, 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 for 25 minutes until the custard is set, but still has a slight wobble
- Once it is cooled fully, dust it with icing sugar
Recipe from BBC Good Food.