Plum and almond tart

Name: Plum and almond tart
Total time: 2 h
Yield: makes 1 tart of 24 cm (8 portions)
Ingredients: 200 g plain flour; 100 g cold butter, diced; 60 g sugar; 1 egg; 1 pinch of salt; 80 g soft butter; 80 g sugar for the almond cream; 1 egg; 80 g ground almonds; 1 tbsp flour; 600 g ripe plums; icing sugar for dusting

Updated on 9 October 2026

Makes: makes 1 tart of 24 cm (8 portions)
Time: 45 min + 30 min resting + 45 min baking
From: Plum

Ingredients

200 g plain flour
100 g cold butter, diced
60 g sugar
1 egg
1 pinch of salt
80 g soft butter
80 g sugar for the almond cream
1 egg
80 g ground almonds
1 tbsp flour
600 g ripe plums
icing sugar for dusting

Method

Knead the flour, cold butter, 60 g sugar, egg and salt into a cohesive dough. Wrap it in cling film and rest it in the fridge for 30 minutes.
Heat the oven to 180 °C (160 °C fan) and butter a 24 cm tart tin.
Roll out the dough, line the tin with it and prick the base with a fork. Bake the base blind for 10 minutes.
Beat the soft butter with 80 g sugar until creamy. Beat in the egg, then fold in the almonds and flour.
Spread the almond cream over the part-baked base.
Halve the plums and remove the stones. Arrange the halves tightly together, cut side up, on the cream.
Bake for 40–45 minutes, until the tart is golden and the plums are soft. Dust with icing sugar while lukewarm.

Storing: 2 to 3 days covered in the fridge; bring to room temperature before serving. Contains nuts.