Name: Limoncello plum tart
Prep time: 45 min
Cook time: 30 min
Total time: 1 h
Yield: Cuts into 12 slices
Cuisine: Italian
Ingredients: 500g ready-made shortcrust pastry; zest and juice of 2 unwaxed lemons; 4 tbsp double cream; 100g pack ground almonds; 5 eggs; 100g butter melted; 8 tbsp limoncello liqueur; 6 plums stoned and cut into wedges; 200g golden caster sugar

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Limoncello plum tart

Limoncello plum tart

Gino Di Campo

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Cuts into 12 slices

Easy

Prep: 35 mins - 45 mins

Cook: 20 mins - 30 mins

Plus chilling & cooling time

A star rating of 4.7 out of 5.40 ratingsRate

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A melt-in-the-mouth dessert that can be prepared ahead

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

500g ready-made shortcrust pastry
zest and juice of 2 unwaxed lemons
4 tbsp double cream
100g pack ground almonds
5 eggs
100g butter

melted
8 tbsp limoncello

liqueur
6 plums

stoned and cut into wedges
200g golden caster sugar

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Nutrition: per serving

kcal497
fat32g
saturates14g
carbs38g
sugars22g
fibre2g
protein8g
salt0.48g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, November 2004

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A star rating of 4.7 out of 5.40 ratings

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