• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Savoury
    • Sweet Tarts & Pies
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Plum & Limoncello Tart

    17/05/2015 by thebakingexplorer 4 Comments

    Jump to Recipe Print Recipe
    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.

    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
    Silicone mat Limoncello

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More Plum recipes...

    Plum Clafoutis
    Spiced Plum Vegan Flapjacks Plum Clafoutis

    Plum & Limoncello Tart

    Pastry tart with a limoncello frangipane filling anf fresh plums
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Dessert
    Prep Time: 35 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 25 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    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

    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Recipe from BBC Good Food.

    If you like this, check out more of my Sweet Tarts & Pies recipes!

    « Pecan Pie Brownies
    Swedish Princess Cupcakes (Gluten Free) »

    Reader Interactions

    Comments

    1. Elizabeth

      May 18, 2015 at 10:50 am

      Oh this sounds heavenly! Love these flavours, a perfect summery combination 🙂 Thank you for sharing with simple and in season!

      Reply
      • Kat BakingExplorer

        May 28, 2015 at 8:25 pm

        Thank you! It is absolutely perfect for summer 🙂

        Reply
    2. Kate Glutenfreealchemist

      May 22, 2015 at 10:53 pm

      This tart looks beautiful Kat..... Such a pretty colour! It sounds totally delicious too. I adore fruity-custard tarts..... I could happily dive in and eat the lot!

      Reply
      • Kat BakingExplorer

        May 28, 2015 at 8:25 pm

        Thanks Kate, plums do make a gorgeous colour when baked.

        Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    Order my first book!

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube

    Recent Recipes

    • Chocolate & Pistachio Cookie Cups

      Chocolate & Pistachio Cookie Cups

      May 9, 2025
    • Oreo Baked Donuts

      Oreo Baked Donuts

      May 2, 2025
    • Vegetarian Quorn & Lentil Bolognese

      Vegetarian Quorn & Lentil Bolognese

      Apr 25, 2025
    • Bounty Chocolate & Coconut Cookies

      Apr 18, 2025
    • Pistachio Latte Marble Loaf Cake

      Pistachio Latte Marble Loaf Cake

      Apr 11, 2025
    • Easter Chocolate Bundt Cake

      Easter Chocolate Bundt Cake

      Apr 4, 2025

    Footer

    ↑ back to top

    Baking Heaven

    Copyright © 2012 - 2025 The Baking Explorer